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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 254
% Daily Value**
Total Fat 14g
22%
Saturated Fat 4g
7%
Unsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 2530mg
105%
Total Carbohydrate 13g
4%
Dietary Fiber 2g
6%
Sugars 8g
Protein 19g
Vitamin A  46%Vitamin C  203%
Calcium  6%Iron  14%
Potassium  29%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Red Bell Pepper and Tomato Soup

Recipe Tags: Soup Recipes

Date Added: July 17, 2009

Ingredients:

4 Tomatoes
1/4 Teaspoon Thyme Leaves
2 Cloves Of Garlic
2 Tablespoons Olive Oil
1 Cup Heavy Cream whipped
3 Red Bell Peppers
6 Cups Chicken Stock or vegetable stock
1 Onion peeled and cut in wedges
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Directions:

1. Peel red bell peppers, by roasting them and then putting them in a paper bag until almost cold.

2. Seed tomatoes Oil a baking dish. Place tomatoes, onions and garlic in baking dish.

3. Sprinkle, thyme, salt and pepper and drizzle some olive oil on top.

4. Bake in a pre-heated 375 oven until vegetables are soft.

5. Add vegetables and peeled bell pepper to processor to puree.

6. Add stock to combine. Place soup in a pot and bring to a boil.

7. Check seasoning Add 1/2 the cream, off the heat .

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Dietary Notes:
This recipe is low-cholesterol with 15.25mg per serving

This recipe is high in Vitamin A with 46% of your daily recommended intake per serving. This recipe is high in Vitamin C with 203% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, MSG, Poultry, Garlic, Onion, Olive Oil allergies.
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