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    You are in: Home / Recipes / Healthy Roasted Pepper and Tomato Soup Recipe
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    Healthy Roasted Pepper and Tomato Soup

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Meghan at's Note:

    This recipe is adapted from a one I found in Jane Pettigrew's "Souped Up." We enjoyed our soup with grilled cheese sandwiches, but I'm sure you could eat two or three servings of this and have a filling lunch.

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    Serves: 11


    1/2-cup ...

    Units: US | Metric


    1. 1
      Chop the onions and peppers. Heat the oil in a large saucepan over medium-high heat; add the onions and peppers. Cover the saucepan and sweat the vegetables for 15-20 minutes. You want the veggies to soften but not brown.
    2. 2
      Add the garlic and cook until fragrant (about two minutes). Add the chopped tomatoes, 2 TBSP of chopped, canned tomatoes, red pepper flakes, thyme, and flour. Continuously stir the mixture for two minutes.
    3. 3
      Add the broth and heat to a boil, stirring frequently. Season the soup to taste; cover and simmer for 15-20 minutes.
    4. 4
      Remove the soup from heat and let it cool slightly. You do not want to put extremely hot soup into your processor. Puree the mixture - in batches - in a food processor until you reach your desired consistency.

    Ratings & Reviews:


    Nutritional Facts for Healthy Roasted Pepper and Tomato Soup

    Serving Size: 1 (108 g)

    Servings Per Recipe: 11

    Amount Per Serving
    % Daily Value
    Calories 42.9
    Calories from Fat 24
    Total Fat 2.6 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 171.3 mg
    Total Carbohydrate 4.4 g
    Dietary Fiber 0.9 g
    Sugars 1.3 g
    Protein 1.0 g

    The following items or measurements are not included:

    crushed tomatoes

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