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Roasted Tomato & Red Pepper Soup

Roasted red peppers are an Italian staple that is so flavorful and makes this vibrant soup nutritious and comforting.

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 119 kcal
Course: Soup
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. In a large stockpot over medium heat, sauté the garlic in 3 tablespoons of olive oil for 3 minutes.
  3. Add the roasted tomatoes, roasted red peppers, basil, red pepper flakes, and vegetable stock. Bring to a boil and simmer for 30 minutes.
  4. With an emersion blender, blend the soup to a creamy consistency. Check for seasoning.
  5. 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

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

% 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.