Roasted tomato and red pepper soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 89.2
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 708.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.5 g
- Protein: 2.2 g
View full nutritional breakdown of Roasted tomato and red pepper soup calories by ingredient
Number of Servings: 5
Ingredients
-
Red Ripe Tomatoes, 4 large whole (3" dia) *Peppers, Red Peppers, 2 large (2-1/4 per lb, approx 3-3/4" Onions, raw, .75 cup, chopped
Jalapeno Peppers, .5 pepper
Garlic, 1 clove
Vegetable Stock, 2 cup
Salt, 1 tsp (or to taste)
Paprika, .5 tsp
Olive Oil, 1 Tbs.
Tips
I sometimes crumble kale chips on top before serving.
Directions
Slice first 5 ingredients and drizzle with olive oil on a sheet pan; roast in a 350-375 degree oven until softened and beginning to brown/blacken (approx 35 min).
Add remaining ingredients and puree. May have to do in batches. Heat and serve.
Serving Size: Makes about 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user WAGGO102.
Add remaining ingredients and puree. May have to do in batches. Heat and serve.
Serving Size: Makes about 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user WAGGO102.