Appetizers / Soups / Salads

Roasted Pepper and Vegetable Soup is for Soup.

Roasted Pepper and Vegetable Soup takes 20 minutes to prepare.

Roasted Pepper and Vegetable Soup takes 40 minutes to cook.

Roasted Pepper and Vegetable Soup makes 10 servings.

The ingredients for Roasted Pepper and Vegetable Soup are:

Zucchini, baby, 2 medium (remove)
Garlic, 4 clove (remove)
Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1.5 serving (remove)
*Bell Pepper - Orange - 1 large (3 - 3.75 inches), 1.5 serving (remove)
*Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164g), 1.5 serving (remove)
*Baby Carrot, 2 cup (remove)
*1 med yellow onion, 1 serving (remove)
*Extra Virgin Olive Oil, 3 tbsp (remove)
*Beef boullion cube, 2 serving (remove)
Water, tap, 3 cup (8 fl oz) (remove)
Tomato Soup, 1 can (10.75 oz) (remove)
Salt, 2 dash (remove)
Pepper, black, 1 dash (remove)
*Italian Herb Seasoning - McCormick, 5 tsp (remove)

Here is how you make Roasted Pepper and Vegetable Soup:

Roast carrots, zucchini, peppers, onion, and garlic with olive oil and herbs in the oven until cooked through. About 30 minutes at 375 degrees.When the vegetables are roasted through, put them in a food processor with the tomato soup and puree the mixture. Put the mixture in a large pot. Add water and boullion cubes. Bring to a boil, stirring to keep from burning. Add salt and pepper to taste. Serving Size: Makes 10 one cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user TONNAS78.

The nutritional information for Roasted Pepper and Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 83.5

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 364.6 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 1.7 g
• Protein: 1.5 g