Copied
Red Pepper and Tomato Soup
Prep:
|
Cook:
20-25 minutes
3 servings
.svg){kind=icon}
Unknown
Ingredients
2 red peppers
7 Roma tomatoes
1 TBSP olive oil
1 red onion, thinly sliced
1 tsp salt
1 cup chicken stock
No items found.
2 red peppers
7 Roma tomatoes
1 TBSP (15 ml) olive oil
1 red onion, thinly sliced
1 tsp salt
237 ml chicken stock
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat the oven to broil.
- Lightly oil a baking sheet.
- Bring a pot of water to boil.
- Cut each red pepper into four sections and deseed them.
- Place them on the baking sheet and broil until the skin starts to wrinkle (10 to 15 minutes).
- Turn them over and roast for 5 more minutes.
- Chop into large pieces and set aside.
- Remove the tomato skins by dipping the tomatoes into the pot of boiling water for 30 to 40 seconds.
- Remove the tomatoes from the pot and dip them into cold water.
- The peels will slip off.
- Chop the tomatoes into large pieces. Set aside.
- Heat the olive oil over medium heat.
- Sauté the onion until golden, 3 to 5 minutes.
- Place the red pepper, tomatoes, onion, and salt in a food processor and blend until smooth.
- Pass through a sieve.
- Pour the strained mixture into a pot.
- Add the chicken stock to the tomato-pepper mixture and bring to a boil.
- Lower the heat and simmer for 5 minutes.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
Powered by nutritionaltherapyforibd.org
Related Recipes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments