Show Subscription Form




Red Pepper Tomato Soup Recipe
Red Pepper Tomato Soup Recipe photo by Taste of Home

Red Pepper Tomato Soup Recipe

Publisher Photo
Vine-ripened plum tomatoes punched up with peppers, garlic and rice wine vinegar make this smooth soup from Irvine, California’s Jane Shapton a summer standout. Serve with cheesy garlic breadsticks and a tossed salad for supper.
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:5 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 5 servings

Ingredients

  • 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 tablespoons rice vinegar
  • 2 tablespoons minced fresh basil
  • 1/2 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 cup equals 80 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 253 mg sodium, 11 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 lean meat.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. In small batches, puree soup in a blender. Return to the pan and heat through. Garnish with cheese. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Red Pepper Tomato Soup in Cooking for 2 Summer 2006, p16

Nutritional Facts

1 cup equals 80 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 253 mg sodium, 11 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 lean meat.

Reviews for Red Pepper Tomato Soup

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT