Appetizers / Soups / Salads

Roasted Red pepper and tomato soup is for Lunch.

Roasted Red pepper and tomato soup takes 15 minutes to prepare.

Roasted Red pepper and tomato soup takes 40 minutes to cook.

Roasted Red pepper and tomato soup makes 8 servings.

The ingredients for Roasted Red pepper and tomato soup are:

4 Lge Vine Tomatoes
4 large Red peppers
1 Can of tinned plum tomatoes
100gm of long grain rice
1 med onion
1 litre of chicken stock
1 birdseye chilli pepper (optional leave out if you don't want the kick!)

Here is how you make Roasted Red pepper and tomato soup:

place red peppers and tomatoes on a baking tray and roast in the oven until peppers begin to blacken.In a large pan soften onion and birds eye chilli - using 1-3 sprays of fry lightadd stock, and rice and bring to the boil, then reduce heat to simmerWhen peppers start to blacken remove tray from ovenpeel skin from peppers and tomatoes add tomatoes/ can tomatoes and peppers to stockseason with salt and pepper and simmer gently for 30 minsleave to coolBlend ingredients and season if needed. Serving Size: serves 6-8 Number of Servings: 8Recipe submitted by SparkPeople user JACQUICAL1.

The nutritional information for Roasted Red pepper and tomato soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 68.8

• Total Fat: 0.9 g
• Cholesterol: 0.9 mg
• Sodium: 82.9 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 2.6 g
• Protein: 2.6 g

The dietary needs meet for Roasted Red pepper and tomato soup is Low Fat