Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 – 4 red bell peppers (however many you like)
- 6 plum tomatoes (an equal amount to the peppers)
- 3 cups of Fridge-cleaner Vegetable Stock (or your favourite stock)
- romano cheese, thinly sliced (a slice or 2 per bowl)
- (optional) garlic
- (optional) basil, julienned
Directions
Half the tomatoes
Place face up on a roasting pan along with whole pepper (and garlic if you are using any)
Roast until the either the peppers or the tomatoes start becoming blackened
Remove from the oven
Remove the skins from the tomatoes and peppers
Purée along with any juice from the roasting process and the stock
Add salt and pepper to taste
Heat the soup if necessary (my husband insisted on this step)
Serve with a slice of romano cheese in each bowl and (optionally) some julienned basil
Category:Vegetarian Soup Recipes
Category:Red Bell Pepper Recipes
Category:Tomato Recipes