Directions:
- Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
- Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
- Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.31 Kcal (366 kJ) | ||
| Calories from fat | 6.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Cholesterol | 3.13mg | 1% | |
| Sodium | 1627.76mg | 68% | |
| Potassium | 574.31mg | 12% | |
| Total Carbs | 15.3g | 5% | |
| Sugars | 9.64g | 39% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 57.6mg | 96% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13mg | 72% | |
| Calcium | 117.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 23.23 Kcal (97 kJ) | ||
| Calories from fat | 1.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 1% | |
|---|---|---|---|
| Cholesterol | 0.83mg | 1% | |
| Sodium | 433.03mg | 68% | |
| Potassium | 152.78mg | 12% | |
| Total Carbs | 4.07g | 5% | |
| Sugars | 2.56g | 39% | |
| Dietary Fiber | 0.66g | 10% | |
| Protein | 0.94g | 7% | |
| Vitamin C | 15.3mg | 96% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.5mg | 72% | |
| Calcium | 31.3mg | 12% | |
* 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.
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