Roasted Red Pepper Tomato Soup

Name: Roasted Red Pepper Tomato Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 18
Ingredients: 20 Serving (10 per 16 oz Jar) Mezzetta Roasted Red Bell Pepper Strips; 7 Cup (3.5 Servings per Can) Great Value Petite Diced Tomatoes with Garlic in Olive Oil; 64 fl oz Water tap; 4 serving Chicken Boullion (1 tsp) (by MERRIA); 2 medium (2-1/2 dia) Onions raw; 8 small (5-1/2 long) Carrots raw; 12 stalk small (5 long) Celery raw; 16 oz Neufchatel Cheese

(1)

Minutes to Prepare: 5
Minutes to Cook: 30

Number of Servings: 18

Ingredients

20 Serving (10 per 16 oz Jar) Mezzetta Roasted Red Bell Pepper Strips 7 Cup (3.5 Servings per Can) Great Value Petite Diced Tomatoes with Garlic in Olive Oil 64 fl oz Water, tap 4 serving Chicken Boullion (1 tsp) (by MERRIA) 2 medium (2-1/2" dia) Onions, raw 8 small (5-1/2" long) Carrots, raw 12 stalk, small (5" long) Celery, raw 16 oz Neufchatel Cheese

Directions

Chop onions, celery & carrots. Add to pot with all other ingredients. Cook until the onions, celery & carrots are cooked through and soft. Blend in a high powered blender with the Neufchatel cheese. Serve!

Serving Size: Makes 18 servings

Number of Servings: 18

Recipe submitted by SparkPeople user AMBLIN1986.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 120.5
Total Fat: 6.8 g
Cholesterol: 19.2 mg
Sodium: 727.1 mg
Total Carbs: 11.4 g
Dietary Fiber: 1.8 g
Protein: 3.7 g

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Member Reviews

USMAWIFE
this looks great. thank you - 11/5/20