red pepper and tomato soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 155.5
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 19.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.7 g
- Protein: 3.5 g
View full nutritional breakdown of red pepper and tomato soup calories by ingredient
Number of Servings: 4
Ingredients
-
5 red peppers, halved lengthways and de-seeded
2tbsp olive oil
1 red onion, chopped
700g tomatoes, skins and seeds removed (or 400g tinned toms)
3 sprigs rosemary
1 veg stock cube
juice of 1/2 a lemon
Directions
1. Heat the grill to high and grill peppers, skin side up for 10-15min until skin is blackened. Put in a bowl, cover with clingfilm and leave to steam.
2. Heat half the olive oil in a large pan and gently fry red onion until soft.
3. Roughly chop the tomatoes and add to the pan with the rosemary and the stock cube. Pour over 800mls hot water and stir well.
4. Remove the skin from the peppers, add to the pan and bring to the boil. Simmer for 10-15min. Add the lemon juice and season. Whizz in a food processor and serve.
Serving Size: Makes 4 decent sized servings, or 6 smaller ones.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNSHINESHELI.
2. Heat half the olive oil in a large pan and gently fry red onion until soft.
3. Roughly chop the tomatoes and add to the pan with the rosemary and the stock cube. Pour over 800mls hot water and stir well.
4. Remove the skin from the peppers, add to the pan and bring to the boil. Simmer for 10-15min. Add the lemon juice and season. Whizz in a food processor and serve.
Serving Size: Makes 4 decent sized servings, or 6 smaller ones.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNSHINESHELI.