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    You are in: Home / Greek / Roasted Red Pepper and Tomato Soup Recipe
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    Roasted Red Pepper and Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    TinkerTott's Note:

    This is a creamy soup served over crumbled feta - and very easy to prepare. You can substitute roasted bell peppers for the Florina (Greek) or Piquillo (Spanish) peppers. They are located next to the red bell peppers on the grocer's shelf. Chop the peppers before adding

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook onion and garlic in olive oil over low heat until soft.
    2. 2
      Add peppers, tomatoes, chicken stock, basil and salt and pepper.
    3. 3
      Bring to boil and simmer gently for 15 - 20 minutes.
    4. 4
      Let cool, puree in blender & return to pan; keep covered.
    5. 5
      To serve, add cream to the soup and slowly re-heat.
    6. 6
      Divide feta between four soup bowls, pour in soup and serve.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Red Pepper and Tomato Soup

    Serving Size: 1 (365 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 427.9
     
    Calories from Fat 327
    76%
    Total Fat 36.4 g
    55%
    Saturated Fat 21.2 g
    106%
    Cholesterol 124.3 mg
    41%
    Sodium 1646.4 mg
    68%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 2.2 g
    8%
    Sugars 7.4 g
    29%
    Protein 11.2 g
    22%

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