Roasted Pepper & Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Zucchini, baby, 2 medium (remove)Garlic, 4 clove (remove) Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1.5 serving (remove) *Bell Pepper - Orange - 1 large (3 - 3.75 inches), 1.5 serving (remove) *Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164g), 1.5 serving (remove) *Baby Carrot, 2 cup (remove) *1 med yellow onion, 1 serving (remove) *Extra Virgin Olive Oil, 3 tbsp (remove) *Beef boullion cube, 2 serving (remove) Water, tap, 3 cup (8 fl oz) (remove) Tomato Soup, 1 can (10.75 oz) (remove) Salt, 2 dash (remove) Pepper, black, 1 dash (remove) *Italian Herb Seasoning - McCormick, 5 tsp (remove)
Roast carrots, zucchini, peppers, onion, and garlic with olive oil and herbs in the oven until cooked through. About 30 minutes at 375 degrees.
When the vegetables are roasted through, put them in a food processor with the tomato soup and puree the mixture.
Put the mixture in a large pot. Add water and boullion cubes. Bring to a boil, stirring to keep from burning. Add salt and pepper to taste.
Serving Size: Makes 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user TONNAS78.
When the vegetables are roasted through, put them in a food processor with the tomato soup and puree the mixture.
Put the mixture in a large pot. Add water and boullion cubes. Bring to a boil, stirring to keep from burning. Add salt and pepper to taste.
Serving Size: Makes 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user TONNAS78.
Nutritional Info Amount Per Serving
- Calories: 83.5
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 364.6 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.7 g
- Protein: 1.5 g
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