Tomato & Bell Pepper Soup
Created by celticevergreen on February 27, 2017
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Recipe #25712
Ingredients
- 2 1/2 tablespoons olive oil
- 1/2 cup diced yellow onions
- 1 cup diced red bell peppers
- 1 clove garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh oregano
- 1 tablespoon fresh rosemary, chopped
- 1 cup chopped tomatoes (rough chopped)
- 2 cups chicken broth
- 190 grams cooked chicken breast (shredded, 1 1/2 cups)
- Salt and pepper, as needed
How to Make
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Step 1: Heat the oil in a medium saucepan.
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Step 2: Add the onions, bell peppers and garlic and cook until soft.
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Step 3: Stir in the seasonings and season with salt and pepper.
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Step 4: Add the tomatoes and the broth and bring to a boil.
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Step 5: Simmer for 5 minutes and transfer to a blender. Be careful as the soup will be hot.
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Step 6: Puree then add back to the pot.
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Step 7: Stir in the chicken and serve when heated through.
Nutritional Facts
- 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