Creamy Tomato & Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp. oil or butter1 medium onion, chopped1 hot pepper, de-seeded & minced1 medium or 2 small sweet red peppers, chopped3-4 cloves garlic, minced4 large tomatoes (mix of slicers & heirlooms is nice) cored &chopped½ a pint of sungold tomatoes¼ cup fresh basil, chopped OR 2 Tbsp. fresh dill, chopped½ cup half & half or crème fraiche (nutritional calculation -fat free half half)Salt & pepper to taste
In a medium sauce pan, sauté onions in oil or butter until
translucent. Add peppers & garlic & sauté for another
few minutes, stirring frequently. Add tomatoes, bring to
a boil, reduce heat, & simmer for about 15-20 minutes.
Add herbs & puree soup in a food processor or blender, or
in pan with an immersion blender. Return to heat & add
half & half or crème fraiche, salt & pepper to taste, bring
back to a simmer, & serve. Serves 3-4. If you like, make
a large batch & freeze it before you add the cream, adding
cream when you heat it up later.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NIVAPIVA.
translucent. Add peppers & garlic & sauté for another
few minutes, stirring frequently. Add tomatoes, bring to
a boil, reduce heat, & simmer for about 15-20 minutes.
Add herbs & puree soup in a food processor or blender, or
in pan with an immersion blender. Return to heat & add
half & half or crème fraiche, salt & pepper to taste, bring
back to a simmer, & serve. Serves 3-4. If you like, make
a large batch & freeze it before you add the cream, adding
cream when you heat it up later.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NIVAPIVA.
Nutritional Info Amount Per Serving
- Calories: 131.1
- Total Fat: 6.9 g
- Cholesterol: 16.8 mg
- Sodium: 103.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.3 g
- Protein: 3.2 g
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