Roasted Red Pepper & Tomato Soup (Homemade)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
15.0 serving Tomatoes, Roma, Fresh, 1 Med74.0 gram(s) bell pepper, red, sweet, raw1.0 medium Carrots, raw8.0 serving Pompeian Extra Virgin Olive Oil First Cold Press1.5 cup, sliced Zucchini1.5 clove Garlic1.0 medium (2-1/2" dia) Onions, raw17.0 gram(s) Poblano/Ancho Pepper1.0 stalk, large (11"-12" long) Celery, raw2.0 tsp Knorr Chicken Bouillon1.0 tsp Salt1.0 tbsp Pepper, black3.0 cup (8 fl oz) Water, tap
Preheat oven to 375 degrees. Wash and rough chop all your vegetables. Season to taste with your favorite seasonings or salt & pepper. Add EVOO to coat (you may not need a whole 0.5 cup) your vegetables and place on a sheet pan. Roast for 20 minutes or until starting to brown and you can smell the veggies. Take vegetables out of the oven and warm up your chicken stock or make your stock from bouillon. I use 2 tsp of bouillon to 3 cups of water. Your preference here on the saltiness of your stock, remember you salted your veggies too! Once stock is warmed, sppon vegetables into a large blender and add stock in batches. Blend to desired consistency. Enjoy!
Serving Size: Makes 9, 1 cup servings
Number of Servings: 9.0
Recipe submitted by SparkPeople user PLATINUMPHD.
Serving Size: Makes 9, 1 cup servings
Number of Servings: 9.0
Recipe submitted by SparkPeople user PLATINUMPHD.
Nutritional Info Amount Per Serving
- Calories: 189.5
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 406.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 3.4 g
- Protein: 2.5 g
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