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Red Bell Pepper Soup With Orange And Basil

Nutrition per serving    (USDA % daily values)
CAL
215
FAT
26%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

Nonstick vegetable oil spray

1 1/2 pounds red bell peppers (about 3 large), quartered, seeded

1 large yellow bell pepper, quartered, seeded

1 pound plum tomatoes, trimmed, quartered

1 cup sliced onion

3 garlic cloves, thinly sliced

2 tablespoons olive oil

1 3/4 cups (or more) low-salt chicken broth, divided

3 tablespoons chopped fresh basil, divided

1 teaspoon grated orange peel

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