Try this Sweet Red Pepper Soup recipe, or contribute your own.
Suggest a better descriptionPlace peppers cut side down in oven tray, bake in moderate heat for about 20 minutes or until the skin blisters.
Cool slightly, peel chop.
Heat oil in large saucepan, add onions and garlic cook over medium heat for about 2 minutes or until onions are soft.
Stir pepper, tomato sauce, tomato past, water and chicken stock cubes.
Bring to a boil, reduce heat and simmer uncovered for 30 minutes.
Stir in marjoram, blend or process mixture in several batches until smooth.
Return to pan, stir in sour cream without boiling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1930g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 573 | ||
Calories from Fat: 180 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 4599.8mg | 159 % | |
Potassium 4224.8mg | 111 % | |
Total Carbohydrate 89.8g | 26 % | |
Dietary Fiber 23.9g | 96 % | |
Sugars, other 65.9g | ||
Protein 20.4g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 573
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