Roasted Pepper & Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 83.5
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 364.6 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.7 g
- Protein: 1.5 g
View full nutritional breakdown of Roasted Pepper & Vegetable Soup calories by ingredient
Number of Servings: 10
Ingredients
Zucchini, baby, 2 medium (remove)
Garlic, 4 clove (remove)
Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1.5 serving (remove)
*Bell Pepper - Orange - 1 large (3 - 3.75 inches), 1.5 serving (remove)
*Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164g), 1.5 serving (remove)
*Baby Carrot, 2 cup (remove)
*1 med yellow onion, 1 serving (remove)
*Extra Virgin Olive Oil, 3 tbsp (remove)
*Beef boullion cube, 2 serving (remove)
Water, tap, 3 cup (8 fl oz) (remove)
Tomato Soup, 1 can (10.75 oz) (remove)
Salt, 2 dash (remove)
Pepper, black, 1 dash (remove)
*Italian Herb Seasoning - McCormick, 5 tsp (remove)
Tips
*You can serve this soup hot or cold.
*To add some great flavor, put a spoonful of yogurt or sour cream in your bowl when serving. It is absolutely amazing!
Directions
Roast carrots, zucchini, peppers, onion, and garlic with olive oil and herbs in the oven until cooked through. About 30 minutes at 375 degrees.
When the vegetables are roasted through, put them in a food processor with the tomato soup and puree the mixture.
Put the mixture in a large pot. Add water and boullion cubes. Bring to a boil, stirring to keep from burning. Add salt and pepper to taste.
Serving Size: Makes 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user TONNAS78.
When the vegetables are roasted through, put them in a food processor with the tomato soup and puree the mixture.
Put the mixture in a large pot. Add water and boullion cubes. Bring to a boil, stirring to keep from burning. Add salt and pepper to taste.
Serving Size: Makes 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user TONNAS78.