Rating:
fatsecret members overall average rating
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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.
32 members have added this recipe to their cookbook.
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 Reviews
this is SBD friendly, but you would have to use sugar substitute
23 Jan 11 by member: mdaley40
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absolutely delicious, will be having it again
11 Mar 12 by member: Pusscat123
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Nutrition summary:
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There are 119 calories in 1 serving of Roasted Red Pepper Soup. |
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Calorie break-down: 36% fat, 54% carbs, 10% protein. |
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 46
Calories 119
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| % Daily Values* |
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Total Fat
5.16g
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8% |
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Saturated Fat
0.734g
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4% |
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Polyunsaturated Fat
0.786g
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Monounsaturated Fat
3.338g
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Cholesterol
0mg
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0% |
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Sodium
445mg
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19% |
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Potassium
595mg
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Total Carbohydrate
17.32g
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6% |
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Dietary Fiber
4g
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16% |
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Sugars
9.19g
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Protein
3.11g
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| Vitamin A
122% |
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Vitamin C
419% |
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| Calcium
2% |
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Iron
8% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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6%
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of RDI*
(119 calories)
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Calorie Breakdown:
Carbohydrate (54%)
Fat (36%)
Protein (10%)
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* Based on a RDI of 2000 calories
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