Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

4.7 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 96.4
  • Total Fat: 2.5 g
  • Cholesterol: 3.1 mg
  • Sodium: 588.2 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.4 g

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


A savory soup full of flavor for less than 100 calories a cup. A savory soup full of flavor for less than 100 calories a cup.
Number of Servings: 32


    Stewed Tomatoes, 4 cup (remove)
    Tomato Sauce, 6 cup (remove)
    *Peppers, sweet, red, fresh, 4 medium (approx 2-3/4" long, 2-1/2" (remove)
    Celery, raw, 2 cup, diced (remove)
    Onions, raw, 2 cup, chopped (remove)
    Carrots, raw, 2 cup, chopped (remove)
    Milk, 1%, 8 cup (remove)
    Corn Starch, 1 cup (remove)
    Water, tap, 8 cup (8 fl oz) (remove)
    Garlic, 10 cloves (remove)
    Vegetable Broth, 8 cup (remove)
    Olive Oil, 4 tbsp (remove)
    Seasonings to taste:
    Mrs Dash
    ground bay leaves
    Cayenne pepper
    Hot sauce/tobasco to taste


Makes approx. 2 gallons or 32 - 1 cup servings

Roast red peppers under broiler, turning often, until skins are blackened and interiors start to soften. Take out and put into a paper bag, sealing them, and allow them to rest at least 1/2 hour before peeling. Skins should slip right off.
While roasting them, peel and chop onions and celery. Brown onions in large soup kettle. Add celery, carrots and garlic, along with 1 qt. of the broth.
Add rosemary, powdered bay leaves, Mrs Dash, pepper, a spoonful of hot sauce, some cilantro and cumin to taste.
Simmer until tender.
Peel peppers and remove seeds. Put into blender.
Drain veggies, reserving stock and returning stock to soup kettle. Put small amounts of cooked veggies with roasted peppers into the blender, using remaining broth to liquify them, returning them to pan. Heat to simmer. Use some of water to dissolve corn starch stirring until not lumpy, then whisk this into the pureed vegetables. Add remaining water and simmer gently, stirring often so that this does not stick to pan. Stir in milk.
Serve with spritz of butter spray on top, or with a spoonful of yogurt or fat free sour cream.
Makes approximately 2 gallons.
Each serving 1 cup.

Number of Servings: 32

Recipe submitted by SparkPeople user SUE_2U.

Member Ratings For This Recipe

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    I made a vegan version of this with unsweetened soy milk. I also didn't use corn starch or celery. Turns out that my version has only 60 calories per serving. It's the best tomato soup I have ever had! Thanks a lot! - 1/13/12

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    Fantastic! I added rinsed Black beans and cut out the cornstarch. - 1/20/10

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    Very Good
    A friend of mine just gave me a soup like this - served cold - and hubby & I really liked it. I'll try it myself! - 7/15/09

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    Very Good
    This was very good. I substituted cauliflower and a green pepper for the celery/red pepper. I also reduced the recipe for 8 servings. This made a great appetizer/side for my lime chicken and blackbeans and rice main dish. Thanks for the recipe, better than a storebought version I've had. - 3/4/09

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    Recipe looks fabulous... but when do you put in the stewed tomoatoes? The directions don't discuss this at all. I assume you blend them with the cooked veggies and put into the pot cold; or do you simmer with the garlic, onion, spices, etc. and then remove with the other cooked veggies? - 2/18/09

    Reply from SUE_2U (2/18/09)
    Oh I'm sorry. I just pureed them right out of the can. I should have put that in. I am one of those cooks that just throws things in a pot and had problems writing this down coherently.