Red Pepper SoupSubmitted by alysee
Makes 4 servings
|
|
This is so good and refreshing.
|
Ingredients
| 2 1/2 |
red peppers, seeded and sliced |
| 1 |
onion, sliced |
| 2 |
garlic cloves, crushed |
| 14 |
oz diced tomatoes |
| 2 1/2 |
cups water |
| 1 |
vegetable bouillon cube |
| 2 |
tbsp fresh basil, chopped |
| 1 |
tsp hot sauce |
Directions
- Put the peppers in a large saucepan, with the onion and garlic.
- Add the tomatoes, water and bouillon cube.
- Bring to a boil, stirring well.
- Reduce the heat to a simmer and cook for 20 minutes.
- Drain, reserving the liquid and vegetables separately.
- Blend the vegetables in a food processor until smooth.
- Return the vegetable puree to a clean saucepan with the reserved cooking liquid.
- Add the basil and hot sauce and heat through until hot.
Categories
Soup
|
Serving Size 307.9g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Vitamin A 23% |
• |
Vitamin C 94% |
| Calcium 3% |
• |
Iron 3% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
