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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 73.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 704.5 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.1 g

View full nutritional breakdown of Roasted Red Peppers, Tomato, and Coconut Soup calories by ingredient
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Roasted Red Peppers, Tomato, and Coconut Soup

Submitted by: EMILYMB95

Introduction

You can make this recipe without the coconut milk for a version that isn't creamy. You can use either light or full fat coconut milk. You can make this recipe without the coconut milk for a version that isn't creamy. You can use either light or full fat coconut milk.
Number of Servings: 6

Ingredients

    4 cups canned, diced tomatoes
    1 cup roasted red peppers from a jar
    2 cloves of garlic, peeled and cut up
    1 cup vegetable broth
    salt to taste
    ground black pepper to taste
    1 can coconut milk
    chopped cilantro

Tips

Serve garnished with chopped cilantro.


Directions

1. In a large soup pot, combine all ingredients but the coconut milk.
2. Bring to a boil over high heat.
3. Reduce heat to medium low and simmer soup, stirring occasionally, for 20 minutes.
4. Puree with an immersion blender (or in food processor or blender) until smooth.
5. Add coconut milk and heat through, stirring to combine well.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user EMILYMB95.






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