Tomato and Red Bell Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 50.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 143.2 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.9 g

View full nutritional breakdown of Tomato and Red Bell Pepper Soup calories by ingredient
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Number of Servings: 4


    2 large red bell peppers
    1 large onion, chopped
    2 sticks of celery, trimmed and chopped
    1 garlic clove, crushed
    2 1/2 cups od water
    2 bay leaves
    2 x 400g cans of plum tomatoes
    Salt and pepper to season


*Preheat the grill to hot. Halve and deseed the peppers and arrange them on the grill.
*Cook for 8-10 minutes, until softened and charred
*Leave to cool slightly and then peel off the charred skin
*Chop the flesh of the pepper and place in a large saucepan
* Mix the onion, celery and garlic in with the pepper
*Add the water and bay leaves. Bring to the boil, cover and simmer for 15 minutes
*Remove from the heat
*Stir in the tomatoes and either transfer to blender and blend together for a few seconds or crush the tomatoes gently with a wooden spoon.
*Season with salt and pepper to taste. Return to the heat and cook for a further 3-5 minutes.


Number of Servings: 4

Recipe submitted by SparkPeople user LAURAPERRY1984.

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Member Ratings For This Recipe

  • Can I use fresh tomatoes? - 7/20/09

    Reply from LAURAPERRY1984 (8/3/09)
    I've never tried using fresh tomatoes in the recipe but I should imagine it would work just as well...if not better!

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