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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 75.2
  • Total Fat: 1.1 g
  • Cholesterol: 0.7 mg
  • Sodium: 286.9 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Roasted Red Pepper and Tomato Soup (with home canned veggies) calories by ingredient
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Roasted Red Pepper and Tomato Soup (with home canned veggies)

Submitted by: DILBERTA

Introduction

I use home canned, no-salt added tomatoes and red bell peppers to make this soup, and it is just bursting with flavor. I do add a little salt toward the end, but if you use canned or jarred tomatoes and peppers, the sodium will go way up. I use home canned, no-salt added tomatoes and red bell peppers to make this soup, and it is just bursting with flavor. I do add a little salt toward the end, but if you use canned or jarred tomatoes and peppers, the sodium will go way up.
Number of Servings: 6

Ingredients

    21 ounces home canned tomatoes, drained and juice reserved

    18 ounces home canned red bell peppers, drained and juice reserved

    1 teaspoon olive oil

    Spray cooking oil, if needed

    1 medium onion, chopped

    1 large stalk of celery, chopped

    6 cloves (or more) of garlic, minced

    1 3/4 cups of reserved tomato & pepper juice*

    2 1/4 cups of low sodium, no fat chicken broth*

    *Note: Total broth and juice needs to be 4 cups, adjust either the juice or broth amounts as desired.

    1/8 cup of chopped fresh parsley, curly or flat leaf

    2 teaspoons chopped fresh oregano

    1 1/2 teaspoons chopped fresh rosemary

    1/8 teaspoon cayenne pepper (or more)

    1/8 teaspoon fresh ground pepper

    3/8 teaspoon light salt mixture (Morton)

    1/3 cup fat free half and half



Directions

1. Drain tomatoes and peppers over a large bowl to reserve the juice.


2. If your tomatoes and red pepper were not roasted, then pre-heat your broiler. Spread the tomatoes and peppers, skin side up, on a baking sheet. Roast until the skins begin to blacken. Transfer veggies to a glass bowl and cover for 15 minutes. Remove cover and peel off skin. Allow to cool.


3. While the veggies are broiling or resting in the sealed bowl, saute the celery and onion in a large pan with 1 teaspoon of olive oil. Use a little spray cooking oil if needed. Add the juice, the broth, the garlic and the herbs. Bring to a boil and then reduce heat and allow to simmer for 10 minutes.


4. Rough chop the peppers and onions. Add to the hot mixture and allow to simmer another 10 minutes.


5. Pour the half & half into a large deep bowl. When the hot mixture has simmered a full 20 minutes, transfer the contents of the pan to the bowl. Using an immersion blender, puree the soup. Serve immediately.


Makes six 1-cup servings.


Number of Servings: 6

Recipe submitted by SparkPeople user DILBERTA.






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