Tomato and Red Bell Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 96.4
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 487.4 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Tomato and Red Bell Pepper Soup calories by ingredient

Number of Servings: 4


    2 Large Red Bell Peppers
    1 Large Onion (Chopped)
    2 Celery Stalks (Trimmed, chopped)
    1 Garlic Clove (Cruched)
    2 1/2 Cups Vegetable Stock
    2 Bay Leaves
    2- 14 oz. cans plum tomatoes
    Salt and pepper to taste
    2 scallions (Finely shredded to garnish)
    Croutons to serve


1.Preheat broiler. Halve and seed peppers, arrange on broiler rack and cook, turning occasionally for 8-10 min. till soft and charred.
2.Cool slightly, and peel off charred skin, reserve small piece for garnish. Chop pepper flesh and place in large sauce pan.
3. Mix in onion, celery and garlic. Add stock and bay leaves. Bring to a boil, cover and simmer for 15 min. Remove from heat.
4. Stir in tomatoes, transfer to blender. Blend till smooth. Return to sauce pan.
5. Season with salt and pepper. Heat 3-4 min till piping hot. Garnish with reserve bell peppers you cut into strips and scallions. Serve with crustons.

Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CATFAN1984.