Roasted Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3 large (or 4 medium) red bell peppers1 cup baby carrots1 large tomato5 cloves garlic2 ears sweet corn1 (14.5 oz) can vegetable broth1 (10.75 oz) can cream of mushroom soup1 (14.t oz) can tomato sauce)2 cups water1/8 tsp salt10 leaves fresh basil
1. Cut bell peppers in half and remove seeds and membrane. Place skin up on roasting pan. Cut tomato into quarters and add to roasting pan, skin up. Arrange carrots and garlic on pan. Broil 6 to 8 inches from heat for 12 minutes or until skin on peppers is mostly black.
2. Meanwhile, remove silk from corn and wrap in foil. Place in oven for 20 to 25 minutes.
3. Place roasted vegetables from step 1 above in a sealed container 5 to 10 minutes to steam.
4. Combine liquid ingredients and salt in a large pot and bring to simmer, stirring occasionally.
5. Remove skins from bell peppers and tomatores and place in food proccessor with garlic and carrots (1/2 of them at a time). Process until smooth, then add to liquids.
6. Cut kernels from corn and add to the liquids.
7. Coarsely chop basil and add to the soup. Stir occasionally until soup has reached desired consistency.
Makes six to eight 1-1/2 cup servings
Notes: This recipe is very healthy, except is high in sodium. Use reduced sodium broth and mushroom soup. You can also add other colors of bell peppers with the red peppers for variety. You can buy a lot of red peppers when they're cheap in the summer, roast them, and then freeze to make the soup all year long.
Number of Servings: 7
Recipe submitted by SparkPeople user SEEKNFIND.
2. Meanwhile, remove silk from corn and wrap in foil. Place in oven for 20 to 25 minutes.
3. Place roasted vegetables from step 1 above in a sealed container 5 to 10 minutes to steam.
4. Combine liquid ingredients and salt in a large pot and bring to simmer, stirring occasionally.
5. Remove skins from bell peppers and tomatores and place in food proccessor with garlic and carrots (1/2 of them at a time). Process until smooth, then add to liquids.
6. Cut kernels from corn and add to the liquids.
7. Coarsely chop basil and add to the soup. Stir occasionally until soup has reached desired consistency.
Makes six to eight 1-1/2 cup servings
Notes: This recipe is very healthy, except is high in sodium. Use reduced sodium broth and mushroom soup. You can also add other colors of bell peppers with the red peppers for variety. You can buy a lot of red peppers when they're cheap in the summer, roast them, and then freeze to make the soup all year long.
Number of Servings: 7
Recipe submitted by SparkPeople user SEEKNFIND.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,020.1 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 4.2 g
- Protein: 4.7 g
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