Tomato Red Pepper Soup Recipe
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When gardens and stores are dripping with fresh sweet red peppers, make this roasted pepper and tomato soup that's lavishly flavored with parmesan cheese. Stir in tortellini pasta to make it a lunch or light supper. You can make it ahead and eat it the next day for maximum taste.
4.1
20 Rating -
Rate
Non Vegdiet
1hr total
25minsPrep
35minsCook
1hr total
25m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tomato Red Pepper Soup Recipe
- 1/2 Red bell peppers, quartered and seeded
- 1/4 Large onions, chopped
- 1/2 Stalks celery, chopped
- 0.63 Cloves garlic, chopped
- 0.63 cup Chicken Stock
- 1/2 Bay leaves
- 1/4 can Diced Tomatoes, Undrained
- 0.13 can Diced Tomatoes, Undrained
- 0.13 cup Grated Parmesan Cheese
- As required Salt and black pepper
Nutrition
value
value
468
calories per serving
19 g Fat35 g Protein36 g Carbs26 g FiberOther
Current Totals
- Fat19g
- Protein35g
- Carbs36g
- Fiber26g
MacroNutrients
- Carbs36g
- Protein35g
- Fiber26g
Fats
- Fat19g
Vitamins & Minerals
- Calcium288mg
- Iron8mg
- Vitamin A1409mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B6< 1mg
- Vitamin B977mcg
- Vitamin B12< 1mcg
- Vitamin C11mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium222mg
- Manganese2mg
- Phosphorus555mg
- Selenium42mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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