Red Pepper Tomato Soup

Author: Canadian Living

Not as creamy as the regular commercial tomato soup, this bowlful of rich, red soup has the immensely flavourful zing of roasted red peppers.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 2 onion chopped
  • 3 cloves garlic minced
  • 1/4 teaspoon dried basil
  • 1 can stewed tomatoes
  • 3 cups vegetable stock
  • 3 cups chicken stock
  • 1/2 cup chopped roasted red pepper
  • pinch pepper

Method

In saucepan, heat oil over medium heat; cook onions, garlic and basil, stirring occasionally, for 5 minutes or until softened.

Add tomatoes, stock, red pepper and pepper; bring to boil. Reduce heat and simmer for about 15 minutes or until slightly thickened.

With immersion blender or in blender, pur?soup; reheat if necessary.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1017 mg
  • Protein 3 g
  • Calories 127.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 22 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 98.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Red Pepper Tomato Soup