Red Pepper Tomato Soup

By The Canadian Living Test Kitchen

91 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	127127 cal
pro	3 g3g pro
total fat	4 g4g total fat
sat. fat	00 sat. fat
carb	22 g22g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	88 calcium
iron	1313 iron
vit A	1818 vit A
vit C	9898 vit C
folate	88 folate

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

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 onions , chopped2 2oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1/4 tsp dried basil 1/4 1/4tsp tspdried basil
1 can (28 oz/796 mL) stewed tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)stewed tomatoes
3 cups vegetable stock 3 3cups cupsvegetable stock or chicken stock
1/2 cup chopped roasted red pepper 1/2 1/2cup cupchopped roasted red pepper
Pinch pepper Pinch Pinchpepper

Preparation

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.

Keywords : Soup; Red pepper; Tomatoes; Boil; Stock;

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