Appetizers / Soups / Salads

Tomato and Roasted Red Pepper Soup is for Soup.

Tomato and Roasted Red Pepper Soup takes 25 minutes to prepare.

Tomato and Roasted Red Pepper Soup takes 30 minutes to cook.

Tomato and Roasted Red Pepper Soup makes 6 servings.

The ingredients for Tomato and Roasted Red Pepper Soup are:

4 red bell peppers sliced in half and cored
1 medium onion roughly chopped
3 medium cloves of garlic
1 tbsp olive oil
200g or one medium potato diced
1 can of chopped tomatoes
1 tbsp tomato pur?e
1 Jalape?o Pepper
1/2 tsp chili powder (optional)
1.5 l chicken or veg stock
Salt and fresh ground black pepper to taste

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

1. Put the cored and halved red peppers under a medium grill/broiler for about 10 mins or until the skins are blackened. Remove, place in a plastic bag and set aside for 10 mins. The plastic bag helps loosen and soften skins so they are easier to remove. Peel off the blackened skins and slice roughly.2. Heat the oil in a large pan, add the onions and soften over a medium heat for 5 mins. Add garlic, jalape?o and chilli and continue to cook for a couple of mins, stirring all the time so it does not burn. Add the potatoes and saut? for a further two mins.3. Add the stock, the chopped tomatoes, tomato pur?e and bell peppers. Bring to the boil and simmer for 20 mis or until the potato is fork tender.4. Blend with a hand blender or wait to cool and blend with a regular blender.Serving Size: Makes 6 bowls of soupNumber of Servings: 6Recipe submitted by SparkPeople user SKINICOOK.

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

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 143.0

• Total Fat: 4.6 g
• Cholesterol: 5.0 mg
• Sodium: 305.0 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 2.9 g
• Protein: 6.2 g

Tomato and Roasted Red Pepper Soup is Italian cuisine.