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Bell Pepper and Roasted Tomato Cream Soup
EL INVITADO DE INVIERNO9Ingredients
50Minutes
90Calories
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Description
Get your favorite bread and cheese ready because this recipe for Bell Pepper and Roasted Tomato Cream Soup just calls for a side of melty grilled cheese sandwiches. First roasted, the bell peppers, onion, garlic, and tomatoes are then blended until creamy and smooth and then seasoned with cumin and paprika and cooked until thick and hot for a savory soup to serve for lunch or dinner. Low in calories, this is a great entree for when you are trying to eat light.
Ingredients
US|METRIC
6 SERVINGS
- 1 red onion (large)
- 1.25 kilograms tomatoes
- 2 red bell peppers (large)
- 1 garlic (head)
- water (optional)
- 1/2 tsp. cumin (crushed)
- 1 tsp. paprika
- salt
- extra-virgin olive oil
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Directions
- Preheat the oven to 180 degrees Celsius.
- Wrap the onion with aluminum foil.
- Place the onion, tomatoes, bell peppers, and garlic head in the oven. Roast for 30 minutes or until brown on the outside. The onion may need more time.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium140mg6% |
| Potassium620mg18% |
| Protein3g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A60% |
| Vitamin C130% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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