Roasted Red Pepper and sundried tomato soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 82.6
  • Total Fat: 4.2 g
  • Cholesterol: 2.5 mg
  • Sodium: 569.1 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Roasted Red Pepper and sundried tomato soup calories by ingredient

Number of Servings: 4


    Sun dried tomato-8 pieces
    Onions 1 small
    Red Ripe Roma tomatoes 2
    Olive Oil 1 tbsp
    Chicken Broth, 2 cups
    Sweet red bell peppers 3


rehydrate sundried tomatoes in water for an hour. Cook onions in olive oil until translucent, do not allow to change color. Roast red peppers in the oven. Cut roma tomatoes into eighths. Add chicken broth to onions, roasted red peppers and both types of tomatoes. Simmer for 10 minutes. Place soup in a blender or food processor. Blend for 5 minutes. Strain the soup through a seive to separate solids. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user TANNAAUGER.