- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 96.4
- Total Fat: 2.5 g
- Cholesterol: 3.1 mg
- Sodium: 588.2 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.9 g
- Protein: 3.4 g
Roasted Red Pepper and Tomato SoupSubmitted by: SUE_2U
IntroductionA savory soup full of flavor for less than 100 calories a cup. A savory soup full of flavor for less than 100 calories a cup.
Stewed Tomatoes, 4 cup (remove)
Tomato Sauce, 6 cup (remove)
*Peppers, sweet, red, fresh, 4 medium (approx 2-3/4" long, 2-1/2" (remove)
Celery, raw, 2 cup, diced (remove)
Onions, raw, 2 cup, chopped (remove)
Carrots, raw, 2 cup, chopped (remove)
Milk, 1%, 8 cup (remove)
Corn Starch, 1 cup (remove)
Water, tap, 8 cup (8 fl oz) (remove)
Garlic, 10 cloves (remove)
Vegetable Broth, 8 cup (remove)
Olive Oil, 4 tbsp (remove)
Seasonings to taste:
ground bay leaves
Hot sauce/tobasco to taste
Roast red peppers under broiler, turning often, until skins are blackened and interiors start to soften. Take out and put into a paper bag, sealing them, and allow them to rest at least 1/2 hour before peeling. Skins should slip right off.
While roasting them, peel and chop onions and celery. Brown onions in large soup kettle. Add celery, carrots and garlic, along with 1 qt. of the broth.
Add rosemary, powdered bay leaves, Mrs Dash, pepper, a spoonful of hot sauce, some cilantro and cumin to taste.
Simmer until tender.
Peel peppers and remove seeds. Put into blender.
Drain veggies, reserving stock and returning stock to soup kettle. Put small amounts of cooked veggies with roasted peppers into the blender, using remaining broth to liquify them, returning them to pan. Heat to simmer. Use some of water to dissolve corn starch stirring until not lumpy, then whisk this into the pureed vegetables. Add remaining water and simmer gently, stirring often so that this does not stick to pan. Stir in milk.
Serve with spritz of butter spray on top, or with a spoonful of yogurt or fat free sour cream.
Makes approximately 2 gallons.
Each serving 1 cup.
Number of Servings: 32
Recipe submitted by SparkPeople user SUE_2U.
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Member Ratings For This Recipe
This was very good. I substituted cauliflower and a green pepper for the celery/red pepper. I also reduced the recipe for 8 servings. This made a great appetizer/side for my lime chicken and blackbeans and rice main dish. Thanks for the recipe, better than a storebought version I've had. - 3/4/09
Recipe looks fabulous... but when do you put in the stewed tomoatoes? The directions don't discuss this at all. I assume you blend them with the cooked veggies and put into the pot cold; or do you simmer with the garlic, onion, spices, etc. and then remove with the other cooked veggies? - 2/18/09
Reply from SUE_2U (2/18/09)
Oh I'm sorry. I just pureed them right out of the can. I should have put that in. I am one of those cooks that just throws things in a pot and had problems writing this down coherently.
I made this recipe using 1/4 the ingredients, or 8 servings. It was a delicious variation from my usual lemon-basil tomato bisque. Thanks! - 2/17/09
Reply from SUE_2U (2/17/09)
Glad you like it!
I make large quantities to freeze in single servings and reheat. My bf takes them to work, and the containers keep the rest of his lunch fresh while they thaw, too.
fabulous! - 2/17/09
Reply from SUE_2U (2/17/09)
Did you try it yet?
I'm going to have to move more of my recipes here... but I'm having trouble getting them into my favorites database.