Roasted Red Pepper Tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.0 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh3.0 tbsp Extra Virgin Olive Oil8.0 serving Tomatoes, Roma, Fresh, 1 Med1.0 medium (2-1/2" dia) Onions, raw1.0 tsp Salt4.0 tsp Pepper, black4.0 tsp Knorr Chicken Bouillon3.0 cup (8 fl oz) Water, tap1.0 serving(s) Herb-ox Vegetable bouillon (1 cube= 1 serving)
Heat oven to 375 degrees. Rough cut tomatoes, onions and red peppers. Toss with extra virgin olive oil. Salt and pepper to taste. Feel free to add other seasonings like sade, red pepper flakes, lemon juice. Place in an oven safe roasting pan, and roast vegetables until fragrant or beginning to brown. Meanwhile, make 3 cups of chicken and vegetable stock with the bouillon (Bring water to boil and add bouillon to taste, do not make too salty or strong). Take vegetables out of the oven and place in a blender, juices and all. Add stock until desired consistency. You may not use all of the stock. Taste for seasoning. Enjoy!
Serving Size: Makes approximately 6 1-cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user PLATINUMPHD.
Serving Size: Makes approximately 6 1-cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user PLATINUMPHD.
Nutritional Info Amount Per Serving
- Calories: 132.1
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 931.9 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.8 g
- Protein: 2.1 g
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