Roasted Red Pepper,Tomato, and Gouda Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cans Campbell's Tomato Soup2 cans milk1/4 of one medium onion16 baby carrots1 red bell pepper2 Tbsp. buttersalt and pepper to taste2 oz. gouda cheese
Slice onion and bell pepper into chunks. Place with carrots on baking sheet. Brush with melted butter and season with salt and pepper. Bake at 350 for 15-20 minutes. Place cooked vegetables in 2 quart pot on stove with soup, milk, and cheese. Bring to boil over medium heat and simmer 10 minutes, stirring occasionally. Puree in batches and serve hot.
Serving Size: makes 5 half cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user EPPRUITT.
Serving Size: makes 5 half cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user EPPRUITT.
Nutritional Info Amount Per Serving
- Calories: 263.8
- Total Fat: 10.4 g
- Cholesterol: 35.7 mg
- Sodium: 724.2 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 2.4 g
- Protein: 9.9 g
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