Roasted Pepper and Tomato "Cream" soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 C Chicken or Vegetable broth2 Roasted Red peppers or a 12 oz jar of sweet peppers (I found these at the dollar store, they are surprisingly very good!)3 cloves garlic1/4 small onion, or 1 Tbsp dehydrated onion3 Roma tomatoes (These are good because they have more "meat" and don't have all the seeds, other tomatoes will be fine though)1 small or 1/2 large sweet potato3 C milkSalt to taste (3/4 tsp seems to be about right. If you want to throw in some of the juices from the jar of peppers it is also very good, then you don't need to add any more salt)
Boil the stock, pepper, tomato, garlic and onion until all are tender. Meanwhile prick and cook sweet potato in microwave until it is tender (approx 2-4 min) Warm milk in the microwave until hot but not boiling. Pour half of the milk, soup, and sweet potato in blender and blend until smooth. Repeat with the other half so it is all well pureed (unless you have a blender that just fits it all at once) Pour back in to pot, bring to boil stirring frequently. Boil for about a minute, then turn off heat and salt to taste. Enjoy!
P.S. If you don't want to roast the peppers you don't have to, just wash, de-vein and seed the pepper and throw it in to boil.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user GBHOTMAMMA.
P.S. If you don't want to roast the peppers you don't have to, just wash, de-vein and seed the pepper and throw it in to boil.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user GBHOTMAMMA.
Nutritional Info Amount Per Serving
- Calories: 148.3
- Total Fat: 2.6 g
- Cholesterol: 12.9 mg
- Sodium: 818.3 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.1 g
- Protein: 8.7 g
Member Reviews