• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mexican Red Pepper and Tomato Soup

  • Recipe Submitted by on

Category: Pasta, Soups

 Ingredients List

  • 4 ts Olive oil
  • 2 Onions, sliced
  • 2 Red peppers, de-seeded and
  • Chopped
  • 2 Garlic cloves, crushed
  • 1 tb Mild chilli powder
  • 1/2 ts Ground cinnamon
  • 14 oz (420 g) canned chopped
  • Tomatoes
  • 2 tb Tomato puree
  • 1 1/2 pt (900 ml) vegetable stock
  • 4 oz (1 20 g) cooked macaroni or
  • Other small pasta shapes
  • Salt
  • Fresh chopped coriander or
  • Oregano, to garnish


1. Heat the oil in a large saucepan. Add the onions, red peppers and garlic
and cook gently for about 5 minutes until softened. Stir in the chilli
powder and cinnamon and cook for 1 minute more. 2. Add the chopped
tomatoes, puree and stock. Bring to a boil and then reduce the heat, cover
and simmer for 20 minutes. 3. Blend the soup in a liquidiser or food
processor until smooth. Return to the saucepan, add the cooked pasta and
reheat the soup gently. Season with salt to taste. 4. Serve the soup in
warm bowls, garnished with chopped coriander or oregano.

Preparation time: 10 minutes Cooking time: 30 minutes Calories per serving:

Freezing recommended

Selections per serving: 1 Carbohydrate; 1 Fat; 2 Vegetable

Variations: To make this a more substantial soup, add 6 oz (1 80 g) canned
kidney beans at step 3. This will add 1/2 Protein Selection and increase
the Calories to 160 per serving. Non-vegetarians can add 2 oz (60 g) of
finely sliced chorizo sausage at step 3. This also adds 1/2 Protein
Selection per serving and increases the Calories to 160 per serving.

Recipe from: the Weight Watcher's Pasta Cook Book

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