Tomato and Roasted Pepper Soup

Author: Canadian Living

Warm up on a cold winter's day with this steaming bowl of homemade soup from the "Soup's On!" collection in the March 2006 issue of Canadian Living.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2006

Ingredients

  • 1 tablespoon vegetable oil
  • 2 onions 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

Method

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

Add tomatoes, stock and red pepper; bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. With immersion blender or in blender, puree soup.

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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Tomato and Roasted Pepper Soup

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