Receta Roasted Red Pepper And Sun Dried Tomato Soup

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Ingredientes

Cost per recipe $4.77 view details
  • 1 ounce Sun-dry tomatoes, (about 8 pcs, don't used oil-packed variety)
  • 1 sm Onion, diced
  • 2 Tbsp. Extra-virgin extra virgin olive oil
  • 2 c. Chicken stock
  • 3 x Sweet or possibly bell peppers, charred, skinned, and seeded or possibly a
  • 1 x 6 ounces jar prepared roasted red sweet peppers
  • 2 x Fresh ripe plum tomatoes, cut into eighths
  •     Salt and pepper to taste
  • 4 x Fresh basil leaves for garnish, (use purple basil if available)

Direcciones

  1. Rehydrate the dry tomatoes by soaking them in hot water for 1 hour.
  2. Meanwhile, sweat the onion in the extra virgin olive oil in a 2-qt saucepan over medium heat, uncovered, for 7 to 10 min, stirring occasionally. Don't let the onion color.
  3. Add in the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 min. Pour the soup into a blender and process at a high speed for 4 min, till very smooth. Then pass it through a strainer to remove the vegetable skins.
  4. Adjust the seasoning and serve with fresh basil leaves as a garnish.
  5. Yield: 4 bento servings

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1001g
Calories 447  
Calories from Fat 257 57%
Total Fat 29.16g 36%
Saturated Fat 4.18g 17%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1362mg 57%
Potassium 2329mg 67%
Total Carbs 40.65g 11%
Dietary Fiber 12.1g 40%
Sugars 23.76g 16%
Protein 13.04g 21%
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