Roasted Tomato & Red Pepper Soup
User Reviews
3.7
9 reviews
Good
Roasted Tomato & Red Pepper Soup
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Roasted red peppers are an Italian staple that is so flavorful and makes this vibrant soup nutritious and comforting.
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Ingredients
- 10 10 large cocktail tomatoes cut in half
- 3 3 red bell peppers seeded and cut into chunks
- 1/4 1/4 cup extra-virgin olive oil
- 1 1 tbsp kosher salt
- 2 2 tsp freshly ground black pepper
- 6 6 garlic cloves, sliced
- 1/4 1/4 tsp crushed red pepper flakes
- 2 2 cups fresh basil leaves chopped
- 1 1 quart vegetable stock
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Instructions
- Preheat the oven to 425 F. Toss together the tomatoes, red peppers, olive oil, salt, and pepper. Spread in one layer on a baking sheet and roast for 30 minutes. Remove from the oven and peel the skins from the peppers and tomatoes.
- In a large stockpot over medium heat, sauté the garlic in 3 tablespoons of olive oil for 3 minutes.
- Add the roasted tomatoes, roasted red peppers, basil, red pepper flakes, and vegetable stock. Bring to a boil and simmer for 30 minutes.
- With an emersion blender, blend the soup to a creamy consistency. Check for seasoning.
- Serve hot with a drizzle of extra-virgin olive oil on top and a slice of grilled Italian ciabatta bread on the side.
Nutrition Information
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Calories
119kcal
(6%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
1801mg
(75%)
Potassium
231mg
(7%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2785IU
(56%)
Vitamin C
84.8mg
(94%)
Calcium
30mg
(3%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1801mg | 75% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2785IU | 56% |
| Vitamin C | 84.8mg | 94% |
| Calcium | 30mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
9 reviews
Good
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