Roasted Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1lb/450g red peppers6oz/175g tomatoes, halved1 red onion, peeled and chopped1 red chilli, deseeded and chopped2 garlic cloves, crushed1 tbsp olive oil18 fl.oz/525ml vegetable stock1 tbsp tomato puree1tsp paprika1/2 tsp dried thymeblack pepper
Makes 4 Servings
1) Roast the tomatoes and red peppers under a hot grill until the red peppers skin blister and the tomatoes go pulpy
2) Remove the skin, stalks, membranes and seeds from the peppers and the skin from the tomatoes. Chop them, and blend together
3) Fry the onion, chilli and garlic in the oil til soft then add to the blender with the stock, puree/paste parika and thyme and blend til smooth.
4) Pour into a saucepan and bring to the boil, stirring frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user PIRATEPIP.
1) Roast the tomatoes and red peppers under a hot grill until the red peppers skin blister and the tomatoes go pulpy
2) Remove the skin, stalks, membranes and seeds from the peppers and the skin from the tomatoes. Chop them, and blend together
3) Fry the onion, chilli and garlic in the oil til soft then add to the blender with the stock, puree/paste parika and thyme and blend til smooth.
4) Pour into a saucepan and bring to the boil, stirring frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user PIRATEPIP.
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 5.8 g
- Cholesterol: 4.1 mg
- Sodium: 534.9 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.8 g
- Protein: 7.3 g
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