Red Pepper Tomato Soup
94 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 127 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 22 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 1,017 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 13 |
| vit A | 18 |
| vit C | 98 |
| folate | 8 |
- Portion size: 4
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 1tbspvegetable oil
- 2 2oniononions, chopped
- 3 3cloves garlic, minced
- 1/4 tsp 1/4tspdried basil
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)stewed tomatoes
- 3 cups 3cupsvegetable stock or chicken stock
- 1/2 cup 1/2cupchopped roasted red 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.
