Roasted Red Pepper & Tomato Soup (Homemade)

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 189.5
  • Total Fat: 14.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 406.2 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.5 g

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


Introduction

Basic recipe for creating your own delicious roasted red pepper and tomato soup where YOU know all the ingredients. Basic recipe for creating your own delicious roasted red pepper and tomato soup where YOU know all the ingredients.
Number of Servings: 9

Ingredients

    15.0 serving Tomatoes, Roma, Fresh, 1 Med
    74.0 gram(s) bell pepper, red, sweet, raw
    1.0 medium Carrots, raw
    8.0 serving Pompeian Extra Virgin Olive Oil First Cold Press
    1.5 cup, sliced Zucchini
    1.5 clove Garlic
    1.0 medium (2-1/2" dia) Onions, raw
    17.0 gram(s) Poblano/Ancho Pepper
    1.0 stalk, large (11"-12" long) Celery, raw
    2.0 tsp Knorr Chicken Bouillon
    1.0 tsp Salt
    1.0 tbsp Pepper, black
    3.0 cup (8 fl oz) Water, tap

Directions

Preheat oven to 375 degrees. Wash and rough chop all your vegetables. Season to taste with your favorite seasonings or salt & pepper. Add EVOO to coat (you may not need a whole 0.5 cup) your vegetables and place on a sheet pan. Roast for 20 minutes or until starting to brown and you can smell the veggies. Take vegetables out of the oven and warm up your chicken stock or make your stock from bouillon. I use 2 tsp of bouillon to 3 cups of water. Your preference here on the saltiness of your stock, remember you salted your veggies too! Once stock is warmed, sppon vegetables into a large blender and add stock in batches. Blend to desired consistency. Enjoy!

Serving Size: Makes 9, 1 cup servings

Number of Servings: 9.0

Recipe submitted by SparkPeople user PLATINUMPHD.