Roasted Tomato & Red Pepper Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 482.7
  • Total Fat: 5.9 g
  • Cholesterol: 12.0 mg
  • Sodium: 2,061.9 mg
  • Total Carbs: 97.8 g
  • Dietary Fiber: 15.7 g
  • Protein: 21.4 g

View full nutritional breakdown of Roasted Tomato & Red Pepper Soup calories by ingredient



Number of Servings: 1

Ingredients

    Take cookie sheet and spray with cooking spray. Combined halved tomatoes, large slices of onion, big pieces of peppers and garlic cloves with skin on on cookie sheet, bake on 300 degrees for about one hour or more. Should have nice golden color.

    Once done, scoop all contents from cookie sheet, plus basil into blender and blend til desired texture.

    Pour blended mixture into soup pot on medium heat, add milk and broth, simmer for at least 30 mins. Add salt and pepper as needed.

Directions



Serving Size: Serves 6

Number of Servings: 1

Recipe submitted by SparkPeople user LMARTIN2009.