Roasted Red Pepper Tomato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 77.4
- Total Fat: 1.8 g
- Cholesterol: 0.8 mg
- Sodium: 587.5 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 3.3 g
- Protein: 3.3 g
View full nutritional breakdown of Roasted Red Pepper Tomato Soup calories by ingredient
Introduction
If I have the time I will roast the red peppers under the broiler in the oven and remove skins. But this tastes delicious even without roasting them. If you roas the peppers put them in the pot with the broth and the tomatoes.Enjoy! If I have the time I will roast the red peppers under the broiler in the oven and remove skins. But this tastes delicious even without roasting them. If you roas the peppers put them in the pot with the broth and the tomatoes.
Enjoy!
Number of Servings: 8
Ingredients
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2 tsp olive oil
2 tsp minced garlic
1 medium onion, chopped
1 medium carrot, chopped
3 medium sweet red peppers
14 1/2 oz reduced sodium chicken broth
28 oz can of crushed tomatoes
1tsp salt
1/2 cup of fat free half and half
1/2 tsp pepper
1 tsp sugar
Directions
In large Pot, heat oil over medium heat. Add Garlic stir until fragrant, about 1 minute. Add onion and Carrot cook until onion is tender about 5 minutes.
Add Peppers Cook until begins to soften about 5 minutes
Add broth and tomatoes. Bring to a boil. Cover simmer for 25 minutes. Stir in Salt, pepper, half and half & sugar.
Puree in small batches, reheat if needed
Number of Servings: 8
Recipe submitted by SparkPeople user KLR397.
Add Peppers Cook until begins to soften about 5 minutes
Add broth and tomatoes. Bring to a boil. Cover simmer for 25 minutes. Stir in Salt, pepper, half and half & sugar.
Puree in small batches, reheat if needed
Number of Servings: 8
Recipe submitted by SparkPeople user KLR397.
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