Sweet Red Pepper Soup

Veggie.Lover's picture

Dec. 14, 2011


Red peppers 2 Medium , halved and deseeded
Olive oil 30 Milliliter (2 Teaspoon)
Onion 1 Medium , finely chopped
Garlic 1 Clove (5 gm) , crushed
Tomatoes 8 Ounce , skinned and chopped (225 Gram)
Tomato puree 30 Milliliter (2 Tablespoon)
Vegetable stock 1/2 Pint (300 Milliliter)
Dried marjoram 5 Milliliter (1 Teaspoon)
Silken tofu 10 Ounce (275 Gram)
Gomasio/Salt To Taste
Black pepper To Taste



1.Preheat the oven to gas mark 4, 180 degrees.


2.Take an ovenproof dish, put the peppers in it and bake for 15- 20 minutes.

3.Keep turning the peppers to avoid burning.

4.Allow them to cool.

5.Remove the skin and chop the flesh in small pieces.

6.Take a large saucepan, heat oil in it and fry the onions and garlic in it for 4- 5 minutes until tender.

7.Stir in red pepper, tomatoes, puree, stock and marjoram.

8.Let the mixture boil.

9.Once done, put the lid on and simmer for 30 minutes.

10.Break tofu into pieces and blend until smooth.

11.Add tofu to the soup and mix well.

12.Put seasoning of Gomasio and pepper and reheat.


13.Serve warm in bowls.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 673Calories from Fat 354

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 536 mg22.33%

Total Carbohydrates 62 g20.7%

Dietary Fiber 16 g64%

Sugars 30 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet