Tomato and Roasted Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 red bell peppers sliced in half and cored1 medium onion roughly chopped3 medium cloves of garlic1 tbsp olive oil200g or one medium potato diced1 can of chopped tomatoes1 tbsp tomato purée1 Jalapeño Pepper 1/2 tsp chili powder (optional)1.5 l chicken or veg stockSalt and fresh ground black pepper to taste
1. Put the cored and halved red peppers under a medium grill/broiler for about 10 mins or until the skins are blackened. Remove, place in a plastic bag and set aside for 10 mins. The plastic bag helps loosen and soften skins so they are easier to remove. Peel off the blackened skins and slice roughly.
2. Heat the oil in a large pan, add the onions and soften over a medium heat for 5 mins. Add garlic, jalapeño and chilli and continue to cook for a couple of mins, stirring all the time so it does not burn. Add the potatoes and sauté for a further two mins.
3. Add the stock, the chopped tomatoes, tomato purée and bell peppers. Bring to the boil and simmer for 20 mis or until the potato is fork tender.
4. Blend with a hand blender or wait to cool and blend with a regular blender.
Serving Size: Makes 6 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user SKINICOOK.
2. Heat the oil in a large pan, add the onions and soften over a medium heat for 5 mins. Add garlic, jalapeño and chilli and continue to cook for a couple of mins, stirring all the time so it does not burn. Add the potatoes and sauté for a further two mins.
3. Add the stock, the chopped tomatoes, tomato purée and bell peppers. Bring to the boil and simmer for 20 mis or until the potato is fork tender.
4. Blend with a hand blender or wait to cool and blend with a regular blender.
Serving Size: Makes 6 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user SKINICOOK.
Nutritional Info Amount Per Serving
- Calories: 143.0
- Total Fat: 4.6 g
- Cholesterol: 5.0 mg
- Sodium: 305.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.9 g
- Protein: 6.2 g
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