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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 139.3
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 895.9 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Roasted Red Pepper and Tomato Soup calories by ingredient
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Roasted Red Pepper and Tomato Soup

Submitted by: RICKIEBETH

Introduction

A rich, spicy tomato soup - naturally low-fat and thickened with potato instead of cream! The roasted peppers and chipotle chiles add a great smoky flavor that you'll think had to have come from bacon, but this soup is entirely vegan! A rich, spicy tomato soup - naturally low-fat and thickened with potato instead of cream! The roasted peppers and chipotle chiles add a great smoky flavor that you'll think had to have come from bacon, but this soup is entirely vegan!
Number of Servings: 8

Ingredients

    1 onion, chopped
    2 cloves garlic, minced
    2 tbsp canola oil
    2 28 oz cans whole tomatoes
    1 8oz jar roasted red peppers, drained
    1 potato, diced
    3 cups low-sodium vegetable stock
    1 - 2 chipotle peppers with their sauce (from canned chipotles in adobo sauce), chopped
    salt and pepper
    juice of one lime
    2 tbsp brown sugar

Directions

In a large, flat-bottomed pot, saute onions in canola oil until soft. Add garlic and cook for one minute more.

Add the tomatoes (including their liquid), red peppers, potato, chipotles, and stock. Either squish the tomatoes with your hands before adding them to the pot or carefully squeeze them with tongs once they're added - just make sure they're all opened somehow so their juices can mix with the other ingredients.

Add salt and pepper to taste. Bring to a boil, then reduce heat and let simmer uncovered for 30 minutes.

Remove from heat. Carefully and in small batches, blend the soup smooth in a blender and pour through a strainer into a serving vessel. Discard the seeds - they're bitter!

Stir in the juice of one lime and 2 tbsp brown sugar, and enjoy while hot!

Number of Servings: 8

Recipe submitted by SparkPeople user RICKIEBETH.






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