Lunch

Tomato and Red Pepper Soup is for Lunch.

Tomato and Red Pepper Soup takes several minutes to prepare.

Tomato and Red Pepper Soup takes several minutes to cook.

Tomato and Red Pepper Soup makes 4 servings.

The ingredients for Tomato and Red Pepper Soup are:

1 (28-ounce) tetra Pomi tomatoes
3 medium red bell peppers OR 1 jar roasted red bell peppers, peeled, seeded and chopped
2 tbsp. EVOO
1 tablespoon chopped fresh seeded red chili (optional)
Salt and freshly ground black pepper
1 clove of garlic, finely chopped
2 tablespoons red wine vinegar, or to taste
2 cups vegetable or chicken broth

Here is how you make Tomato and Red Pepper Soup:

Warm 2 tablespoons of extra-virgin olive oil and the chopped red chili (if using) in a large, heavy-bottomed saucepan or Dutch oven over medium heat.Add the chopped red peppers and a pinch of salt. Cook for 5 minutes.Add garlic, and cook for 2 minutes.Add chopped tomatoes, another pinch of salt, and red wine vinegar. Cook for another 10 minutes.Add the broth, and simmer for 15 minutes.Blend with immersion blender. Taste and serve.Serving Size: 4 2-cup servings or 8 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user VEGFAERY.

The nutritional information for Tomato and Red Pepper Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 137.7

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 86.9 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 6.8 g
• Protein: 2.3 g

The dietary needs meet for Tomato and Red Pepper Soup is Vegan