Red Pepper Tomato Soup Recipe

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Ingredients:

Serving

2 medium sweet red peppers
2 cups water
10 plum tomatoes
1 anaheim chili, seeded and chopped
2 garlic cloves, minced
1 cup chicken broth
2 tbsp rice wine vinegar
2 tbsp minced fresh basil
1/2 cup shredded part-skim mozzarella cheese

Directions:

Broil red peppers 4-inches from the heat until skins blister. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
In a large saucepan, bring water to a boil. Add tomatoes; cover and boil for 3 minutes. Drain and immediately place tomatoes in ice water. Drain and pat dry.
In same pan, combine the roasted peppers, tomatoes, Anaheim pepper and garlic; heat through. Stir in the broth and vinegar; heat through. Stir in basil. Cool slightly.
In small batches, puree soup in a blender. Return to the pan and heat through. Garnish with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	84.73 Kcal (355 kJ)
Calories from fat	28.56 Kcal
		% Daily Value*
Total Fat	3.17g	5%
Cholesterol	12.62mg	4%
Sodium	274.67mg	11%
Potassium	383.11mg	8%
Total Carbs	7.46g	2%
Sugars	4.89g	20%
Dietary Fiber	1.86g	7%
Protein	6.25g	12%
Vitamin C	68.5mg	114%
Calcium	180.9mg	18%

Amount Per 100 g
Calories	29.45 Kcal (123 kJ)
Calories from fat	9.93 Kcal
		% Daily Value*
Total Fat	1.1g	5%
Cholesterol	4.39mg	4%
Sodium	95.47mg	11%
Potassium	133.16mg	8%
Total Carbs	2.59g	2%
Sugars	1.7g	20%
Dietary Fiber	0.65g	7%
Protein	2.17g	12%
Vitamin C	23.8mg	114%
Calcium	62.9mg	18%

* 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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