Servings | Prep Time | Cook Time |
---|---|---|
6 | 20 mins | 30 mins |
1. | Place onions, peppers and garlic on a cookie sheet. Brush lightly with olive oil and roast at 400 °F (205 °C) for 20 minutes checking every 5 minutes as you want them browned but not burnt. |
2. | Allow to cool on sheet then add to food processor with water and chop finely or puree. |
3. | Add contents of food processor to large pot with tomatoes, herbs and chicken broth, simmer for 30 minutes. |
4. | Note: can be topped with grated cheese or sour cream. |
There are 58 calories in 1 serving of Red Pepper & Tomato Soup.
Calorie split: 27% fat, 58% carbs, 16% protein.
|
Serving Size | 1 serving |