Labadie Recipe Database

Name Tomato and Red Pepper Soup Number of People 4 List of Ingredients 1 tsp. olive oil 1 medium onion, chopped 1 large sweet red pepper, cored, seeded and choppped 2 cloves garlic, chopped 3 cans (14 1/2 oz. each) no-salt-added whole tomatoes 2 cups fat-free chicken broth 1/4 cup tomato paste 1 T. sugar 1/4 tsp. dried basil 1/4 tsp. dried oregano 1/4 tsp. black pepper Description Heat olive oil in a large nonstick pot over medium heat.  Add onion, sweet red pepper and garlic.  Cook for 5 minutes until softened.  Add tomatoes, broth, tomato paste, sugar, basil, oregano and pepper.  Break up tomatoes with a spoon.  Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes. Working in batches puree tomato mixture in a blender until smooth.  Return to pot and simmer 5 minutes. Time 15 minutes prep plus 45 minutes cooking Difficulty (1-5) 2 Notes Served with Dijon Grilled Cheese:  362 calories, 11 g fat (6 g. saturated), 26 g protein, 49 g carbohydrates, 9 g fiber, 822 mg sodium, 25 mg cholesterol. Image