Roasted Red Pepper & Tomato Soup

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Roasted Red Pepper and Tomato Soup

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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4 large red bell peppers

5 large tomatoes -- peeled, seeded & chopped

OR 1 28 oz can Italian-style plum tomatoes

with juice

1 medium onion -- finely chopped

1 stalk celery -- finely chopped

2 fresh basil leaves OR 1/2 tsp dried

2 cups vegetarian chicken broth or vegetable

broth

1 tablespoon tomato paste

2 teaspoons granulated sugar

salt & pepper to taste

fresh basil

whipping cream (35%) -- optional

 

Cut peppers in half and remove seeds. Place cut side down on a cookie

sheet. Broil or grill until skins are blackened and puffed. Remove from

oven and place in a paper bag to steam. When cooled, peel off and discard

skins; cut pepper into chunks.

 

Transfer peppers to slow cooker. Add tomatoes, onion, celery, basil, stock,

and tomato paste. Cover and cook on low for 4 to 6 hours or on high for 2

to 3 hours. Transfer to a blender or food processor and process until

smooth.

 

Return mixture to slow cooker. Stir in sugar, lemon juice, and salt &

pepper to taste. Serve hot or refrigerate and serve cold. Garnish with

snips of fresh basil. For a richer soup, drizzle 1 to 2 tablespoons of

whipping cream into soup bowl before serving.

 

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 59 Calories; 1g Fat (7.2% calories

from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

39mg Sodium. Exchanges: 2 Vegetable; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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