Red Pepper Tomato Soup Recipe

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Ingredients:

Serving

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

Directions:

Broil red peppers 4 in. 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 the 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. Yield: 5 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.85 Kcal (426 kJ)
Calories from fat	34.27 Kcal
		% Daily Value*
Total Fat	3.81g	6%
Cholesterol	15.14mg	5%
Sodium	328.84mg	14%
Potassium	459.73mg	10%
Total Carbs	9.01g	3%
Sugars	5.87g	23%
Dietary Fiber	2.24g	9%
Protein	7.5g	15%
Vitamin C	82.1mg	137%
Iron	0.1mg	0%
Calcium	217.1mg	22%

Amount Per 100 g
Calories	29.5 Kcal (124 kJ)
Calories from fat	9.93 Kcal
		% Daily Value*
Total Fat	1.1g	6%
Cholesterol	4.39mg	5%
Sodium	95.25mg	14%
Potassium	133.16mg	10%
Total Carbs	2.61g	3%
Sugars	1.7g	23%
Dietary Fiber	0.65g	9%
Protein	2.17g	15%
Vitamin C	23.8mg	137%
Calcium	62.9mg	22%

* 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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