Low (>120) cal Spicy Tomato & Roasted Red Pepper Soup

joe2626
joe2626 Posts: 123 Member
in Recipes
Thought i'd have a bash at a bit more soup making after making a very yummy (if a tad high in sodium) French Onion soup. Inspired by a friend on MFP, I thought i'd make it HOT.

So I took:
- 3 tomatoes (on the vine)
- 2 red peppers (halved and deseeded)
- 2 large garlic cloves
- 1 large red chilli and
- 1 medium onion (halved, in skin)

I roasted these in the oven then finished until the grill to get the skins slightly black before taking out and placing everything into a sealed freezer bag for about 10 minutes to steam and sweat. Then I took them out, de-skinned them (a messy job) and chopped them into smaller chunks. These all went into the blender for a bit of pulsing and mixing before going into a pan with a can of chopped tomatoes and 200ml of stock (using one vegetable oxo cube). Bring up to temperature (don't boil) and add paprika and chilli powder to taste. I also added some extra garlic granules and some balsamic vinegar but if you're looking to keep sodium right down then the vinegar's optional but definitely enhanced the taste.

A very tasty soup with sweetness from the red peppers and the hit of the chilli after. These ingredients make enough for 3 decent portions at LESS THAN 120 cals per portion! Enjoy! x

// 4.2g Protein // 21.1g Carbs (5.6g Fiber // 8.7g Sugars) // 1.2g Fat // ~134mg Sodium //

Replies

  • VickyO1977
    VickyO1977 Posts: 156 Member
    Sounds yummy thanks Joe
  • KANGOOJUMPS
    KANGOOJUMPS Posts: 6,474 Member
    yum, love this, i would pile in cayenne pepper too,
  • SaltWaterTaffy78
    SaltWaterTaffy78 Posts: 375 Member
    Sounds delicious. Thanks for sharing! :happy:
  • erickirb
    erickirb Posts: 12,294 Member
    Your title suggests that it is greater than 120 cals, and so does your "These ingredients make enough for 3 decent portions at >120 cals per portion!" comment.

    Lets break it down
    4.2 P*4 = 16.8
    21.1 C*4 = 84.4
    1.2F*9 = 10.8
    for a total of 112 cals which is <120, not > 120.
  • wjrapp
    wjrapp Posts: 56 Member
    This sounds awesome!! Thanks....
  • LavaDoll
    LavaDoll Posts: 595 Member
    sounds *SO* yum, this goes on the must-make-this list!

    thanx!

    =^x^=
  • Mcctin65
    Mcctin65 Posts: 507 Member
    sounds yummy.. especially on a cold, snowy day such as today
  • joe2626
    joe2626 Posts: 123 Member
    I do apologise, I got them the wrong way 'round and didn't check it. I would hope that people realise that this is a mistake as '>120 cals' is an utterly ridiculous statement. I shall fix it now!
  • Angeloftheshore
    Angeloftheshore Posts: 227 Member
    Mmmm will be trying this next week! Thanks for the post!
  • Derpina7
    Derpina7 Posts: 552 Member
    Sounds yummy! Bumping to try later :)
  • ChristineDiet
    ChristineDiet Posts: 719 Member
    Thought i'd have a bash at a bit more soup making after making a very yummy (if a tad high in sodium) French Onion soup. Inspired by a friend on MFP, I thought i'd make it HOT.

    So I took:
    - 3 tomatoes (on the vine)
    - 2 red peppers (halved and deseeded)
    - 2 large garlic cloves
    - 1 large red chilli and
    - 1 medium onion (halved, in skin)

    I roasted these in the oven then finished until the grill to get the skins slightly black before taking out and placing everything into a sealed freezer bag for about 10 minutes to steam and sweat. Then I took them out, de-skinned them (a messy job) and chopped them into smaller chunks. These all went into the blender for a bit of pulsing and mixing before going into a pan with a can of chopped tomatoes and 200ml of stock (using one vegetable oxo cube). Bring up to temperature (don't boil) and add paprika and chilli powder to taste. I also added some extra garlic granules and some balsamic vinegar but if you're looking to keep sodium right down then the vinegar's optional but definitely enhanced the taste.

    A very tasty soup with sweetness from the red peppers and the hit of the chilli after. These ingredients make enough for 3 decent portions at LESS THAN 120 cals per portion! Enjoy! x

    // 4.2g Protein // 21.1g Carbs (5.6g Fiber // 8.7g Sugars) // 1.2g Fat // ~134mg Sodium //

    Why Thank You chef! sounds yummy, will make this next week for my IF day. xx
  • joe2626
    joe2626 Posts: 123 Member
    Thought i'd have a bash at a bit more soup making after making a very yummy (if a tad high in sodium) French Onion soup. Inspired by a friend on MFP, I thought i'd make it HOT.

    So I took:
    - 3 tomatoes (on the vine)
    - 2 red peppers (halved and deseeded)
    - 2 large garlic cloves
    - 1 large red chilli and
    - 1 medium onion (halved, in skin)

    I roasted these in the oven then finished until the grill to get the skins slightly black before taking out and placing everything into a sealed freezer bag for about 10 minutes to steam and sweat. Then I took them out, de-skinned them (a messy job) and chopped them into smaller chunks. These all went into the blender for a bit of pulsing and mixing before going into a pan with a can of chopped tomatoes and 200ml of stock (using one vegetable oxo cube). Bring up to temperature (don't boil) and add paprika and chilli powder to taste. I also added some extra garlic granules and some balsamic vinegar but if you're looking to keep sodium right down then the vinegar's optional but definitely enhanced the taste.

    A very tasty soup with sweetness from the red peppers and the hit of the chilli after. These ingredients make enough for 3 decent portions at LESS THAN 120 cals per portion! Enjoy! x

    // 4.2g Protein // 21.1g Carbs (5.6g Fiber // 8.7g Sugars) // 1.2g Fat // ~134mg Sodium //

    Why Thank You chef! sounds yummy, will make this next week for my IF day. xx

    Christine, you are that friend inspiring me to make it HOT! I know you love your spicy food more than any one I know :) xx
  • DeborahBatewell
    DeborahBatewell Posts: 147 Member
    thanks

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