Tomato & Bell Pepper Soup

2
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"This is a great soup for when the tomatoes are really ripe and you need something to make. Uses leftover chicken."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (536.1 g)
  • Calories 305
  • Total Fat - 19.7 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 228 mg
  • Sodium - 1017 mg
  • Total Carbohydrate - 12.6 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.3 g
  • Protein - 20.1 g
  • Calcium - 54.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 115.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat the oil in a medium saucepan.

Step 2

Add the onions, bell peppers and garlic and cook until soft.

Step 3

Stir in the seasonings and season with salt and pepper.

Step 4

Add the tomatoes and the broth and bring to a boil.

Step 5

Simmer for 5 minutes and transfer to a blender. Be careful as the soup will be hot.

Step 6

Puree then add back to the pot.

Step 7

Stir in the chicken and serve when heated through.

Tips & Variations


No special items needed.

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