Appetizers / Soups / Salads

Tomato and Roasted Bell Pepper Soup is for Soup.

Tomato and Roasted Bell Pepper Soup takes 5 minutes to prepare.

Tomato and Roasted Bell Pepper Soup takes 20 minutes to cook.

Tomato and Roasted Bell Pepper Soup makes 3 servings.

The ingredients for Tomato and Roasted Bell Pepper Soup are:

1/2 cup chopped onion
1 garlic clove, minced (or 1 tsp jarred minced garlic)
12 ounces vegetable broth
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, with juice
1 (7 ounce) jar roasted bell peppers, drained (rinse if packed in oil)
1 teaspoon Mrs. Dash table blend
1 teaspoon dried Thyme
2 ounces reduced fat cream cheese

Here is how you make Tomato and Roasted Bell Pepper Soup:

Makes 3 servings, 1 cup eachCombine the onion, garlic and 1/2 cup of the vegetable broth in a medium saucepan over medium heat. Cook, stirring occasionally, until the broth evaporates and the onions start to caramelize. (Do not burn or the onion will have a bitter flavor.) Add the remaining broth, tomatoes with their juice, peppers, and seasonings. Simmer, uncovered for about 10 minutes to allow flavors to blend. Transfer 1/2 the soup to a food processor or blender and add half the cream cheese. Process until slightly chunky. Repeat with the other half of the soup. Number of Servings: 3Recipe submitted by SparkPeople user CORETRAINER1.

The nutritional information for Tomato and Roasted Bell Pepper Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 77.1

• Total Fat: 2.8 g
• Cholesterol: 5.6 mg
• Sodium: 574.8 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 2.0 g
• Protein: 2.1 g

The dietary needs meet for Tomato and Roasted Bell Pepper Soup is Vegetarian