Tomato and Red Bell Pepper Soup
- Number of Servings: 4
Ingredients
2 Large Red Bell Peppers1 Large Onion (Chopped)2 Celery Stalks (Trimmed, chopped)1 Garlic Clove (Cruched)2 1/2 Cups Vegetable Stock2 Bay Leaves2- 14 oz. cans plum tomatoesSalt and pepper to taste2 scallions (Finely shredded to garnish)Croutons to serve
1.Preheat broiler. Halve and seed peppers, arrange on broiler rack and cook, turning occasionally for 8-10 min. till soft and charred.
2.Cool slightly, and peel off charred skin, reserve small piece for garnish. Chop pepper flesh and place in large sauce pan.
3. Mix in onion, celery and garlic. Add stock and bay leaves. Bring to a boil, cover and simmer for 15 min. Remove from heat.
4. Stir in tomatoes, transfer to blender. Blend till smooth. Return to sauce pan.
5. Season with salt and pepper. Heat 3-4 min till piping hot. Garnish with reserve bell peppers you cut into strips and scallions. Serve with crustons.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CATFAN1984.
2.Cool slightly, and peel off charred skin, reserve small piece for garnish. Chop pepper flesh and place in large sauce pan.
3. Mix in onion, celery and garlic. Add stock and bay leaves. Bring to a boil, cover and simmer for 15 min. Remove from heat.
4. Stir in tomatoes, transfer to blender. Blend till smooth. Return to sauce pan.
5. Season with salt and pepper. Heat 3-4 min till piping hot. Garnish with reserve bell peppers you cut into strips and scallions. Serve with crustons.
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CATFAN1984.
Nutritional Info Amount Per Serving
- Calories: 96.4
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 487.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.5 g
- Protein: 4.6 g
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