Red Capsicum Soup Recipe

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Red Capsicum Soup
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Ingredients:

Directions:

  1. Preheat oven to 200C. Place capsicums on a baking tray, skin side up. On a separate tray, place tomatoes flesh side up. Brush the capsicums and tomatoes with olive oil, and bake 40 minutes or until capsicum skins are blackened and tomatoes are soft.
  2. Place capsicums in a plastic bag, tie top and leave till cooler, then peel away the skins. Remove tomato skins.
  3. Place capsicums and tomatoes in a food processor and process w a little stock until smooth. Place mixture in a saucepan with remaining stock and cook over medium heat till hot.
  4. When ready to serve, remove from heat, stir through basil leaves and serve in warm bowls. Garnish with fresh cracked pepper and salt, and shaved parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 656.37 Kcal (2748 kJ)
Calories from fat 0.12 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 27891.25mg 1162%
Potassium 297.79mg 6%
Total Carbs 131.75g 44%
Sugars 3.72g 15%
Dietary Fiber 1.27g 5%
Protein 1.28g 3%
Vitamin C 17.6mg 29%
Calcium 14.7mg 1%
Amount Per 100 g
Calories 216.79 Kcal (908 kJ)
Calories from fat 0.04 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 9211.87mg 1162%
Potassium 98.35mg 6%
Total Carbs 43.51g 44%
Sugars 1.23g 15%
Dietary Fiber 0.42g 5%
Protein 0.42g 3%
Vitamin C 5.8mg 29%
Calcium 4.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 14
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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