Tomato and Roasted Bell Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 cup chopped onion1 garlic clove, minced (or 1 tsp jarred minced garlic)12 ounces vegetable broth1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, with juice1 (7 ounce) jar roasted bell peppers, drained (rinse if packed in oil)1 teaspoon Mrs. Dash table blend1 teaspoon dried Thyme2 ounces reduced fat cream cheese
Makes 3 servings, 1 cup each
Combine the onion, garlic and 1/2 cup of the vegetable broth in a medium saucepan over medium heat. Cook, stirring occasionally, until the broth evaporates and the onions start to caramelize. (Do not burn or the onion will have a bitter flavor.) Add the remaining broth, tomatoes with their juice, peppers, and seasonings. Simmer, uncovered for about 10 minutes to allow flavors to blend.
Transfer 1/2 the soup to a food processor or blender and add half the cream cheese. Process until slightly chunky. Repeat with the other half of the soup.
Number of Servings: 3
Recipe submitted by SparkPeople user CORETRAINER1.
Combine the onion, garlic and 1/2 cup of the vegetable broth in a medium saucepan over medium heat. Cook, stirring occasionally, until the broth evaporates and the onions start to caramelize. (Do not burn or the onion will have a bitter flavor.) Add the remaining broth, tomatoes with their juice, peppers, and seasonings. Simmer, uncovered for about 10 minutes to allow flavors to blend.
Transfer 1/2 the soup to a food processor or blender and add half the cream cheese. Process until slightly chunky. Repeat with the other half of the soup.
Number of Servings: 3
Recipe submitted by SparkPeople user CORETRAINER1.
Nutritional Info Amount Per Serving
- Calories: 77.1
- Total Fat: 2.8 g
- Cholesterol: 5.6 mg
- Sodium: 574.8 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.0 g
- Protein: 2.1 g