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Red Pepper-Tomato Soup
Source: dLife

Roasted red peppers and tomatoes are featured in this hearty soup with onion, potato, and chicken broth.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 60.9
Total Carbs 10.3 g
Dietary Fiber 1.7 g
Sugars 5.2 g
Total Fat 1.2 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 77.4 mg
Protein 2.7 g
Sodium 142.6 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Coat a large saucepan with cooking spray, and add oil; place over medium-high heat until hot.
  2. Add onion and garlic, and cook 3 minutes or until tender, stirring often. Add pepper, and cook 3 minutes or until tender, stirring often.
  3. Stir in tomato, potato, chicken broth, and water; reduce heat, partially cover, and simmer 25 minutes or until potato is tender. Remove from heat; set aside.
  4. Position knife blade in food processor bowl.
  5. Add vegetable mixture; process until smooth. Return mixture to saucepan, and cook 3 to 4 minutes or until thoroughly heated.
  6. Ladle mixture evenly into 8 individual bowls; top with green onions, if desired.

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