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Yields:
6 servings
Meal Type:
Soups
Rating:
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Roasted Red Pepper Soup

A very "red" soup with peppers and tomatoes.

Ingredients

Directions

  1. Place the peppers skin side up, and the tomatoes, cut side up in a roasting tin.
  2. Drizzle with 2 teaspoons of olive oil, sprinkle with sugar and basil.
  3. Season and roast for 1 hour at 190 °C (375 °F).
  4. Meanwhile, gently cook the onion and garlic in remaining oil, cover for 15 minutes.
  5. Add contents of roasting tin and stock, cover and bring to the boil.
  6. Cool and puree. Season and serve either warm or chilled, sprinkle with basil.
  7. Note: based on a recipe that was served at Posh & Becks wedding breakfast.
36 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
absolutely delicious, will be having it again
11 Mar 12 by member: Pusscat123

     
 

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Nutrition summary:

There are 119 calories in 1 serving of Roasted Red Pepper Soup.
Calorie break-down: 36% fat, 54% carbs, 10% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 46
Calories 119
 
% Daily Values*
Total Fat 5.16g 8%
  Saturated Fat 0.734g 4%
  Polyunsaturated Fat 0.786g  
  Monounsaturated Fat 3.338g  
Cholesterol 0mg 0%
Sodium 445mg 19%
Potassium 595mg  
Total Carbohydrate 17.32g 6%
  Dietary Fiber 4g 16%
  Sugars 9.19g  
Protein 3.11g  
 
Vitamin A 122% Vitamin C 419%
Calcium 2% Iron 8%
* 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
6%
of RDI*
(119 calories)
6% of RDI
Calorie Breakdown:
 
Carbohydrate (54%)
 
Fat (36%)
 
Protein (10%)
Carbohydrates, 17.32g (54%) Fat, 5.16g (36%) Protein, 3.11g (10%)
* Based on a RDI of 2000 calories