Tomato and Roasted Pepper Soup
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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
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.
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 pepperroasted red peppers
Preparation
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.
Source : Canadian Living Magazine: March 2006
