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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 77.1
  • Total Fat: 2.8 g
  • Cholesterol: 5.6 mg
  • Sodium: 574.8 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.1 g

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

Submitted by: CORETRAINER1

Introduction

This soup is low-calorie but very flavorful. Serve with a thick slice of whole-grain bread and a green salad. This soup is low-calorie but very flavorful. Serve with a thick slice of whole-grain bread and a green salad.
Number of Servings: 3

Ingredients

    1/2 cup chopped onion
    1 garlic clove, minced (or 1 tsp jarred minced garlic)
    12 ounces vegetable broth
    1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, with juice
    1 (7 ounce) jar roasted bell peppers, drained (rinse if packed in oil)
    1 teaspoon Mrs. Dash table blend
    1 teaspoon dried Thyme
    2 ounces reduced fat cream cheese


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Directions

Makes 3 servings, 1 cup each

Combine the onion, garlic and 1/2 cup of the vegetable broth in a medium saucepan over medium heat. Cook, stirring occasionally, until the broth evaporates and the onions start to caramelize. (Do not burn or the onion will have a bitter flavor.) Add the remaining broth, tomatoes with their juice, peppers, and seasonings. Simmer, uncovered for about 10 minutes to allow flavors to blend.
Transfer 1/2 the soup to a food processor or blender and add half the cream cheese. Process until slightly chunky. Repeat with the other half of the soup.


Number of Servings: 3

Recipe submitted by SparkPeople user CORETRAINER1.






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