Roasted Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 148.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,020.1 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 4.2 g
- Protein: 4.7 g
View full nutritional breakdown of Roasted Red Pepper Soup calories by ingredient
Introduction
Delicious soup with fresh bell peppers and roasted vegetables Delicious soup with fresh bell peppers and roasted vegetablesNumber of Servings: 7
Ingredients
-
3 large (or 4 medium) red bell peppers
1 cup baby carrots
1 large tomato
5 cloves garlic
2 ears sweet corn
1 (14.5 oz) can vegetable broth
1 (10.75 oz) can cream of mushroom soup
1 (14.t oz) can tomato sauce)
2 cups water
1/8 tsp salt
10 leaves fresh basil
Directions
1. Cut bell peppers in half and remove seeds and membrane. Place skin up on roasting pan. Cut tomato into quarters and add to roasting pan, skin up. Arrange carrots and garlic on pan. Broil 6 to 8 inches from heat for 12 minutes or until skin on peppers is mostly black.
2. Meanwhile, remove silk from corn and wrap in foil. Place in oven for 20 to 25 minutes.
3. Place roasted vegetables from step 1 above in a sealed container 5 to 10 minutes to steam.
4. Combine liquid ingredients and salt in a large pot and bring to simmer, stirring occasionally.
5. Remove skins from bell peppers and tomatores and place in food proccessor with garlic and carrots (1/2 of them at a time). Process until smooth, then add to liquids.
6. Cut kernels from corn and add to the liquids.
7. Coarsely chop basil and add to the soup. Stir occasionally until soup has reached desired consistency.
Makes six to eight 1-1/2 cup servings
Notes: This recipe is very healthy, except is high in sodium. Use reduced sodium broth and mushroom soup. You can also add other colors of bell peppers with the red peppers for variety. You can buy a lot of red peppers when they're cheap in the summer, roast them, and then freeze to make the soup all year long.
Number of Servings: 7
Recipe submitted by SparkPeople user SEEKNFIND.
2. Meanwhile, remove silk from corn and wrap in foil. Place in oven for 20 to 25 minutes.
3. Place roasted vegetables from step 1 above in a sealed container 5 to 10 minutes to steam.
4. Combine liquid ingredients and salt in a large pot and bring to simmer, stirring occasionally.
5. Remove skins from bell peppers and tomatores and place in food proccessor with garlic and carrots (1/2 of them at a time). Process until smooth, then add to liquids.
6. Cut kernels from corn and add to the liquids.
7. Coarsely chop basil and add to the soup. Stir occasionally until soup has reached desired consistency.
Makes six to eight 1-1/2 cup servings
Notes: This recipe is very healthy, except is high in sodium. Use reduced sodium broth and mushroom soup. You can also add other colors of bell peppers with the red peppers for variety. You can buy a lot of red peppers when they're cheap in the summer, roast them, and then freeze to make the soup all year long.
Number of Servings: 7
Recipe submitted by SparkPeople user SEEKNFIND.