Roasted Tomato And Red Pepper Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Soups &, Stews | 5 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Red bell peppers |
| 2 | lb | Tomatoes, halved and seeded |
| 2 | T | Olive oil |
| 1 | c | Chopped onion |
| 4 | Garlic cloves, minced | |
| 1 1/2 | c | Tomato juice |
| 1 | T | Chopped fresh marjoram |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| Marjoram sprigs, optional |
INSTRUCTIONS
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell peppers and tomatoes, skin sides up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until vegetables are blackened. Place peppers in a zip-top plastic bag; seal, and let stand 10 minutes. Peel peppers and tomatoes; chop. Place half of chopped peppers and half of chopped tomatoes in a blender; process until smooth. Set aside. Heat oil in a saucepan over medium-low heat. Add onion and garlic; cover and cook 5 minutes. Add pureed vegetables, remaining chopped bell peppers and tomatoes, tomato juice, 1 tablespoon marjoram, salt, and pepper; cook over medium heat until thoroughly heated. Garnish with marjoram springs, if desired. Yield: 5 servings (serving size: 1 cup). Calories: 253 (29 % from fat); fat 8.2 g (sat 3.1 g, mono 3.1 g, poly 0.4 g); protein 26.7 g; carbohydrates 15.2 g; fiber 1.8 g; cholesterol 77 mg; iron 4.4 mg; sodium 263 mg; calcium 33 mg. Recipe by: Cooking Light Magazine, June 1997, page 175 Posted to Bakery-Shoppe Digest V1 #232 by 4paws@netrax.net (Shermeyer-Gail) on Sep 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 499.5mg
Potassium: 691.3mg
Carbohydrates: 19.5g
Fiber: 5.4g
Sugar: 11.4g
Protein: 3.3g