Tested till perfect Red Pepper Tomato Soup

Red Pepper Tomato Soup

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

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

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
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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.

Nutritional Information Per serving: about

cal 127 pro 3g total fat 4g sat. fat 0
carb 22g fibre 3g chol 0mg sodium 1,017mg

% RDI:

calcium 8 iron 13 vit A 18 vit C 98
folate 8
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