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by member: slash  Roasted Red Pepper Soup
A very "red" soup with peppers and tomatoes.
Ingredients
Directions
- Place the peppers skin side up, and the tomatoes, cut side up in a roasting tin.
- Drizzle with 2 teaspoons of olive oil, sprinkle with sugar and basil.
- Season and roast for 1 hour at 190 °C (375 °F).
- Meanwhile, gently cook the onion and garlic in remaining oil, cover for 15 minutes.
- Add contents of roasting tin and stock, cover and bring to the boil.
- Cool and puree. Season and serve either warm or chilled, sprinkle with basil.
- Note: based on a recipe that was served at Posh & Becks wedding breakfast.
38 members have added this recipe to their cookbook.
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 Reviews
absolutely delicious, will be having it again
11 Mar 12 by member: Pusscat123
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this is SBD friendly, but you would have to use sugar substitute
23 Jan 11 by member: mdaley40
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Nutritional Summary:
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There are 119 calories in 1 serving of Roasted Red Pepper Soup.
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Calorie Breakdown: 36% fat, 54% carbs, 10% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
496 kj
118 kcal
Fat
5.16g
Saturated Fat
0.734g
Trans Fat
0g
Polyunsaturated Fat
0.786g
Monounsaturated Fat
3.338g
Cholesterol
0mg
Sodium
445mg
Carbohydrates
17.32g
Fibre
4g
Sugar
9.19g
Protein
3.11g
Potassium
595mg
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Calorie Breakdown:
Carbohydrate (54%)
Fat (36%)
Protein (10%)
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*Based on an RDI of 2000 calories
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