Name: Red Pepper & Tomato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups sliced Bell Peppers; 7 1/2 servings Kirkland Signature Organic Diced Tomatoes; 4 servings Great Value Chicken Broth; 2 tsps leaves Oregano fresh; 1 tbsp basil; 2 tsps Olive Oil; 4 cloves Garlic; 1 large Onion; 1 cup Water

Ingredients

2 cups bell peppers, sliced

3 3/4 cups diced tomatoes

Directions

1.	Place onions, peppers and garlic on a cookie sheet. Brush lightly with olive oil and roast at 400 °F (205 °C) for 20 minutes checking every 5 minutes as you want them browned but not burnt.
2.	Allow to cool on sheet then add to food processor with water and chop finely or puree.
3.	Add contents of food processor to large pot with tomatoes, herbs and chicken broth, simmer for 30 minutes.
4.	Note: can be topped with grated cheese or sour cream.

Nutrition summary

There are 58 calories in 1 serving of Red Pepper & Tomato Soup.

Calorie split: 27% fat, 58% carbs, 16% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

58

% Daily Values*

Total Fat

1.99g

3%

Saturated Fat

0.243g

1%

Trans Fat

0g

Polyunsaturated Fat

0.245g

Monounsaturated Fat

1.105g

Cholesterol

0mg

0%

Sodium

824mg

36%

Total Carbohydrate

9.69g

4%

Dietary Fiber

2.4g

9%

Sugars

5.56g

Protein

2.62g

Vitamin D

-

Calcium

18mg

1%

Iron

0.38mg

2%

Potassium

85mg

2%

Vitamin A

50mcg

6%

Vitamin C

60.7mg

67%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Recipe Collections

1-3 grams Fat Recipes

5-10 Net Carbs Recipes

Tomato Recipes

Onion Recipes

Related Recipes

Vegetarian Stuffed Peppers

Recipe inspired by 'Homemade in the Kitchen'.

Per serve - Energy: 388kcal | Carb: 53.59g | Prot: 13.66g | Fat: 14.68g

Mini Egg Bake

This recipe makes for a quick snack, breakfast or even a lunch served with a side of salad. Store leftovers in the freezer for a quick meal or snack.

Per serve - Energy: 223kcal | Carb: 8.20g | Prot: 13.20g | Fat: 15.64g

Mediterranean Lentil Salad

Tasty, low-calorie dish for lunch.

Per serve - Energy: 229kcal | Carb: 30.01g | Prot: 12.25g | Fat: 8.42g

Southwest Sweet Potato Egg Bake

Perfect dish as a grab-and-go brunch.

Per serve - Energy: 129kcal | Carb: 8.00g | Prot: 7.23g | Fat: 7.54g

Pasta Salad

A satisfying dish for lunch.

Per serve - Energy: 371kcal | Carb: 49.91g | Prot: 10.35g | Fat: 15.49g

Vegetarian Chili

A weekly staple which you can serve with rice and salad, in a quesadilla, or on a baked potato with cheese. Divide up any leftover portions to keep in the freezer for a last minute meal. NOTE: 1 x 16 oz of tinned beans = 8.4 oz of drained beans. Use dried textured vegetable protein (TVP) or any other vegetarian mince.

Per serve - Energy: 446kcal | Carb: 69.77g | Prot: 27.25g | Fat: 9.13g

View more recipes

Find more Red Pepper & Tomato Soup recipes