Roasted Red Pepper Soup
Ingredients:
2 red bell peppers, seeded and ½ teaspoon thyme
cut into large pieces 3 cups vegetable broth
1 large sweet onion, cut into wedges 1 can (15½ oz.) diced tomatoes
4 garlic cloves, peeled and sliced 1 cup frozen corn or can (11 oz.)
1 tablespoon olive oil kernel corn, drained
black pepper to taste
Directions:
- Preheat oven to 400°F. Toss the peppers, onion, and garlic in the olive oil and place in one layer in a large, open baking dish.
- Bake about 40 minutes until vegetables are lightly browned and tender, stirring occasionally. Cook slightly.
- Peel the pepper pieces if desired, and chop peppers and onions into smaller pieces. Add some of the vegetable broth to the baking dish to loosen any of the browned pieces.
- Transfer the vegetables to a large saucepan and add the rest of the broth, thyme, tomatoes, and corn.
- Simmer till heated through.
- Add pepper to taste.
Makes 5 servings.
| Nutrition Facts | |||
| Serving Size: 1 cup |
% Daily Value |
|
|
| Calories 130 Calories from fat: | |||
| Total Fat 3g |
5% |
|
|
| Saturated Fat 0g |
0% |
|
|
| Cholesterol 0mg |
0% |
|
|
| Sodium 320mg |
13% |
|
|
| Total Carbohydrate 25g |
8% |
|
|
| Dietary Fiber 4g |
16% |
|
|
| Sugars 10g |
|
|
|
| Protein 3g |
|
|
|
| Vitamin A 30% Vitamin C 110% | |||
| Calcium 4% Iron 6% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: how to make pepper soup, roasted red pepper soup, soup recipes, soup with roasted red peppers