Roasted Red Pepper and Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 Large Red Bell Peppers1 Large onion chopped (1 cup)1 large stalk celery chopped (1.2 cup)1- 28 oz can diced tomatoes3 cups fat free low sodium chicken broth1 Tbsp olive oil1 tsp oregano1 bay leaf1 cup - 1% milksalt and black pepper to taste
Roast red peppers in oven at 350% on cookie sheet turning often until skin is blackened. Place in bowl and cover with saran wrap until cool enough to handle. Rub blackened skin off and chop flesh You can also use jarred roasted red peppers to save time. Saute onions, celery and peppers in olive oil until onion is translucent. Add tomatoes, chicken broth and seasonings and simmer until celery is tender. Turn off heat and puree with immersion blender or in food processor until smooth. Add milk and re-heat gently. Adjust seasonings. Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user VIBAMOLIN.
Number of Servings: 6
Recipe submitted by SparkPeople user VIBAMOLIN.
Nutritional Info Amount Per Serving
- Calories: 106.7
- Total Fat: 3.2 g
- Cholesterol: 2.0 mg
- Sodium: 682.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 4.1 g
- Protein: 5.0 g
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