Red Pepper & Tomato Soup

Name: Red Pepper & Tomato Soup Recipe
Yield: 6
Ingredients: 1 jar (12oz) roasted red peppers drained; 1 can (14.5 oz) diced tomatoes (seasoned); 1 Tbsp olive oil; 1 can (28 oz) tomato puree; 1 cup chicken broth; 1/4 cup sugar (more or less to taste); 1/2 tsp salt(I use garlic sea salt grinder and italian grinder); 1 cup heavy cream

Number of Servings: 6

Ingredients

1 jar (12oz) roasted red peppers, drained1 can (14.5 oz) diced tomatoes (seasoned)1 Tbsp olive oil1 can (28 oz) tomato puree1 cup chicken broth1/4 cup sugar (more or less to taste)1/2 tsp salt(I use garlic sea salt grinder and italian grinder)1 cup heavy cream

Directions

Combined drained peppers & diced tomatoes in blender. Puree until smooth. Heat oil in large soup pot over medium heat. Add pepper-tomato mixutre, tomato puree, chicken broth, sugar, seasonings. Heat just to simmering abt 8 min. Remove from heat & whisk in heavy cream. Return to stove and heat through. Ladel soup into bowls.

Number of Servings: 6

Recipe submitted by SparkPeople user TINA0417.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 195.1
Total Fat: 9.7 g
Cholesterol: 28.1 mg
Sodium: 891.8 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.2 g
Protein: 2.2 g

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