Roasted Red Pepper Tomato Soup
User Reviews
4.6
15 reviews
Excellent
Roasted Red Pepper Tomato Soup
Report
This simple and satisfying tomato soup is made with pantry staples and takes less than 30 minutes to make.
Share:
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 1 carrot chopped
- 1 celery chopped, rib
- 3 cloves garlic chopped
- 2 tablespoons tomato paste
- 2 bay leaf
- 28 oz crushed tomatoes canned
- 12 oz roasted red peppers drained, jarred
- 1 1/2 cups vegetable broth
- 1 teaspoon sugar
- 1/4 teaspoon thyme dried
- crushed red pepper dash
- 3 tablespoons basil chopped, fresh
- 1/2 cup almond milk can use heavy cream
- basil for garnish, optional, freshly chopped
- crouton for garnish, optional, freshly chopped
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook until soften, about 5 minutes. Add in the garlic, tomato paste, and bay leaves. Stir until the tomato paste is mixed in.
- Add the tomatoes, roasted red peppers, vegetable broth, sugar, dried thyme, and crushed red pepper. Stir to combine. Reduce to low and simmer for 15 minutes.
- Stir in the almond milk (or cream) and basil. Remove the bay leaves. Turn off the heat and use a hand blender to purée the soup in the pot. If you don't have a hand blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot. Heat over medium heat until heated through.
- Ladle the soup into bowls and garnish with fresh basil and croutons, if desired.
Notes
- This soup will keep in the refrigerator for up to 5 days. It also freezes well. To freeze, cool the soup completely and store in a freezer container for up to 2 months.
- This soup will keep in the refrigerator for up to 5 days. It also freezes well. To freeze, cool the soup completely and store in a freezer container for up to 2 months.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
982mg
(41%)
Potassium
873mg
(19%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
3816IU
(76%)
Vitamin C
63mg
(70%)
Calcium
158mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 982mg | 41% |
| Potassium | 873mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 3816IU | 76% |
| Vitamin C | 63mg | 70% |
| Calcium | 158mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
Other Recipes
You'll Also Love
