Tomato and Red Pepper Soup
- Number of Servings: 4
Ingredients
1 (28-ounce) tetra Pomi tomatoes3 medium red bell peppers OR 1 jar roasted red bell peppers, peeled, seeded and chopped2 tbsp. EVOO1 tablespoon chopped fresh seeded red chili (optional)Salt and freshly ground black pepper1 clove of garlic, finely chopped2 tablespoons red wine vinegar, or to taste2 cups vegetable or chicken broth
Warm 2 tablespoons of extra-virgin olive oil and the chopped red chili (if using) in a large, heavy-bottomed saucepan or Dutch oven over medium heat.
Add the chopped red peppers and a pinch of salt. Cook for 5 minutes.
Add garlic, and cook for 2 minutes.
Add chopped tomatoes, another pinch of salt, and red wine vinegar. Cook for another 10 minutes.
Add the broth, and simmer for 15 minutes.
Blend with immersion blender. Taste and serve.
Serving Size: 4 2-cup servings or 8 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user VEGFAERY.
Add the chopped red peppers and a pinch of salt. Cook for 5 minutes.
Add garlic, and cook for 2 minutes.
Add chopped tomatoes, another pinch of salt, and red wine vinegar. Cook for another 10 minutes.
Add the broth, and simmer for 15 minutes.
Blend with immersion blender. Taste and serve.
Serving Size: 4 2-cup servings or 8 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user VEGFAERY.
Nutritional Info Amount Per Serving
- Calories: 137.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 86.9 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 6.8 g
- Protein: 2.3 g
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