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
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
- Folate 8.0
- Calcium 8.0
- Vitamin A 18.0
- Vitamin C 98.0
