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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 121.6
  • Total Fat: 0.9 g
  • Cholesterol: 0.4 mg
  • Sodium: 357.5 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Red Pepper, Tomato & Cauliflower Soup calories by ingredient
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Red Pepper, Tomato & Cauliflower Soup

Submitted by: DILBERTA

Introduction

This is a very vegetable laden soup that can be served hot or cold. It can be adapted to be vegetarian or vegan.

I serve this with a little hummus and a few homemade tortilla chips on the side with a piece of fruit.
This is a very vegetable laden soup that can be served hot or cold. It can be adapted to be vegetarian or vegan.

I serve this with a little hummus and a few homemade tortilla chips on the side with a piece of fruit.

Number of Servings: 4

Ingredients

    Spray oil (about 12-14 seconds worth altogether)
    2 large tomatoes, seeded
    10 ounces packaged cauliflower
    24 ounces jarred roasted red bell peppers, mostly drained
    1 small onion, chopped
    2 garlic cloves, minced
    1/2 cup unsalted chicken stock (or veg stock or water)
    2 tablespoons, low-fat half & half (or milk or soy milk)
    1 1/2 teaspoons sugar
    1 teaspoon kosher salt
    1/2 teaspoon pepper

Directions

STEAM the bag of cauliflower in the microwave according to the package directions. Turn you oven on broil to pre-heat.


SLICE each tomato into 4 thick slices. De-seed the slices as much as you easily can.


Spray a cookie sheet or large pan (I us my largest cast iron pan) with oil and layer the tomatoes & cauliflower in a single layer as best you can. Spray with oil.


PLACE the pan under the broiler for about 5 minutes until the tomatoes & cauliflower start to brown (do no let them burn)


WHILE the vegetable are broiling, chop a small onion, and puree the drained red peppers in a food processor. Move the pureed peppers to a large saucepan.


REMOVE the oven and move the tomatoes to the food processor. Puree tomatoes and then move then to the saucepan.


MOVE the cauliflower to the food processor and then saute the onions with spray oil. (I use the same cast iron pan I broiled with).


ADD the sauteed onions to the cauliflower and then add the minced garlic and 1/2 cup stock (or water). Puree and then move the cauliflower mixture to the saucepan.


ADD the half & half, sugar, salt & paper to the saucepan and stir well to thoroughly mix all the ingredients.


HEAT soup on medium until hot & bubbly OR refrigerate it. This soup may be served hot or cold.




Serving Size: Makes 4 servings about 1 1/2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.






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