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by member: slash  Roasted Red Pepper Soup
A very "red" soup with peppers and tomatoes.
Ingredients
Directions
- Place the peppers skin side up, and the tomatoes, cut side up in a roasting tin.
- Drizzle with 2 teaspoons of olive oil, sprinkle with sugar and basil.
- Season and roast for 1 hour at 190 °C (375 °F).
- Meanwhile, gently cook the onion and garlic in remaining oil, cover for 15 minutes.
- Add contents of roasting tin and stock, cover and bring to the boil.
- Cool and puree. Season and serve either warm or chilled, sprinkle with basil.
- Note: based on a recipe that was served at Posh & Becks wedding breakfast.
38 members have added this recipe to their cookbook.
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 Reviews
absolutely delicious, will be having it again
11 Mar 12 by member: Pusscat123
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this is SBD friendly, but you would have to use sugar substitute
23 Jan 11 by member: mdaley40
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Nutritional Summary:
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There are 119 calories in 1 serving of Roasted Red Pepper Soup.
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Calorie Breakdown: 36% fat, 54% carbs, 10% prot. |
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Nutrition Facts
Amount Per Serving
Calories
118
% Daily Values*
Total Fat
5.16g
7%
Saturated Fat
0.734g
4%
Trans Fat
0g
Polyunsaturated Fat
0.786g
Monounsaturated Fat
3.338g
Cholesterol
0mg
0%
Sodium
445mg
19%
Total Carbohydrate
17.32g
6%
Dietary Fiber
4g
14%
Sugars
9.19g
Protein
3.11g
Vitamin D
-
Calcium
21mg
2%
Iron
1.29mg
7%
Potassium
595mg
13%
Vitamin A
299mcg
33%
Vitamin C
251.2mg
279%
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Calorie Breakdown:
Carbohydrate (54%)
Fat (36%)
Protein (10%)
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*Based on an RDI of 2000 calories
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