Tested till perfect Tomato and Roasted Pepper Soup

Tomato and Roasted Pepper Soup

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2006

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

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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