Tomato and Roasted Bell Pepper Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 77.1
- Total Fat: 2.8 g
- Cholesterol: 5.6 mg
- Sodium: 574.8 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.0 g
- Protein: 2.1 g
View full nutritional breakdown of Tomato and Roasted Bell Pepper Soup calories by ingredient
Introduction
This soup is low-calorie but very flavorful. Serve with a thick slice of whole-grain bread and a green salad. This soup is low-calorie but very flavorful. Serve with a thick slice of whole-grain bread and a green salad.Number of Servings: 3
Ingredients
-
1/2 cup chopped onion
1 garlic clove, minced (or 1 tsp jarred minced garlic)
12 ounces vegetable broth
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, with juice
1 (7 ounce) jar roasted bell peppers, drained (rinse if packed in oil)
1 teaspoon Mrs. Dash table blend
1 teaspoon dried Thyme
2 ounces reduced fat cream cheese
Directions
Makes 3 servings, 1 cup each
Combine the onion, garlic and 1/2 cup of the vegetable broth in a medium saucepan over medium heat. Cook, stirring occasionally, until the broth evaporates and the onions start to caramelize. (Do not burn or the onion will have a bitter flavor.) Add the remaining broth, tomatoes with their juice, peppers, and seasonings. Simmer, uncovered for about 10 minutes to allow flavors to blend.
Transfer 1/2 the soup to a food processor or blender and add half the cream cheese. Process until slightly chunky. Repeat with the other half of the soup.
Number of Servings: 3
Recipe submitted by SparkPeople user CORETRAINER1.
Combine the onion, garlic and 1/2 cup of the vegetable broth in a medium saucepan over medium heat. Cook, stirring occasionally, until the broth evaporates and the onions start to caramelize. (Do not burn or the onion will have a bitter flavor.) Add the remaining broth, tomatoes with their juice, peppers, and seasonings. Simmer, uncovered for about 10 minutes to allow flavors to blend.
Transfer 1/2 the soup to a food processor or blender and add half the cream cheese. Process until slightly chunky. Repeat with the other half of the soup.
Number of Servings: 3
Recipe submitted by SparkPeople user CORETRAINER1.
