Roasted Red Pepper Tomato soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 132.1
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 931.9 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.1 g

View full nutritional breakdown of Roasted Red Pepper Tomato soup calories by ingredient
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Introduction

Homemade, quick, roasted tomato and red pepper soup! Homemade, quick, roasted tomato and red pepper soup!
Number of Servings: 6

Ingredients

    2.0 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh
    3.0 tbsp Extra Virgin Olive Oil
    8.0 serving Tomatoes, Roma, Fresh, 1 Med
    1.0 medium (2-1/2" dia) Onions, raw
    1.0 tsp Salt
    4.0 tsp Pepper, black
    4.0 tsp Knorr Chicken Bouillon
    3.0 cup (8 fl oz) Water, tap
    1.0 serving(s) Herb-ox Vegetable bouillon (1 cube= 1 serving)

Directions

Heat oven to 375 degrees. Rough cut tomatoes, onions and red peppers. Toss with extra virgin olive oil. Salt and pepper to taste. Feel free to add other seasonings like sade, red pepper flakes, lemon juice. Place in an oven safe roasting pan, and roast vegetables until fragrant or beginning to brown. Meanwhile, make 3 cups of chicken and vegetable stock with the bouillon (Bring water to boil and add bouillon to taste, do not make too salty or strong). Take vegetables out of the oven and place in a blender, juices and all. Add stock until desired consistency. You may not use all of the stock. Taste for seasoning. Enjoy!

Serving Size: Makes approximately 6 1-cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user PLATINUMPHD.

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