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–+ servings

Roasted Red Pepper and Tomato Soup

A delicious and warming soup made with roasted red peppers and tomatoes.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 red bell peppers halved and seeded
  • 6 large tomatoes quartered
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup heavy cream optional

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the red bell peppers and tomatoes on a baking sheet. Drizzle with olive oil and roast for 20-25 minutes, until the skins are charred.
  3. In a large pot, sauté the chopped onion and minced garlic until translucent.
  4. Add the roasted peppers and tomatoes to the pot. Pour in the vegetable broth, salt, and black pepper. Bring to a boil, then simmer for 10 minutes.
  5. Use a blender to puree the soup until smooth. Return to the pot and stir in the heavy cream, if using. Heat through and serve.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 800mg | Potassium: 700mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 150mg | Calcium: 50mg | Iron: 1mg

Keywords

Roasted Red Pepper, Tomato Soup
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