Pepper and Tomato Cream Soup Recipe

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Ingredients:

Serving

2 medium green bell peppers, seeded and cut into strips
2 medium tomatoes, peeled, seeded, and diced (i used roma tomatoes)
2 tbsp canola oil
1 1/2 cups chicken broth
1 (14 1/2 oz) can evaporated milk
1/4 lb monterey jack cheese, diced
salt
liquid hot pepper sauce

Directions:

In a wide-bottomed saucepan, add tomatoes and peppers. Cook until peppers are limp.
Add broth and simmer slowly for about 10 minutes. Stir in milk, add salt and hot pepper seasoning to taste.
Mix cheese into the soup and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	137.76 Kcal (577 kJ)
Calories from fat	96.42 Kcal
		% Daily Value*
Total Fat	10.71g	16%
Cholesterol	18.19mg	6%
Sodium	324.85mg	14%
Potassium	217.21mg	5%
Total Carbs	4.27g	1%
Sugars	2.9g	12%
Dietary Fiber	0.9g	4%
Protein	5.28g	11%
Vitamin C	49.4mg	82%
Vitamin A	1.2mg	39%
Iron	16.8mg	93%
Calcium	163.6mg	16%

Amount Per 100 g
Calories	77.67 Kcal (325 kJ)
Calories from fat	54.36 Kcal
		% Daily Value*
Total Fat	6.04g	16%
Cholesterol	10.25mg	6%
Sodium	183.14mg	14%
Potassium	122.46mg	5%
Total Carbs	2.41g	1%
Sugars	1.63g	12%
Dietary Fiber	0.51g	4%
Protein	2.97g	11%
Vitamin C	27.9mg	82%
Vitamin A	0.7mg	39%
Iron	9.5mg	93%
Calcium	92.3mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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