Roasted Red Pepper and Tomato Soup
| 11 |
85 |
121 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
1 h 10 min |
4
|
This bold, and flavorful soup is warm and comforting and makes a perfect side dish or appetizer with any meal!
Ingredients
|
2 large pepper(s)
|
Red bell pepper
|
|
1 tbsp
|
Extra virgin olive oil
|
|
1 medium
|
White onion
(diced)
|
|
2 clove(s)
|
Garlic
(minced)
|
|
1 large
|
Carrots
(peeled and chopped)
|
|
1 can(s) (28oz)
|
Diced tomatoes, canned
|
|
2 tbsp
|
Tomato paste, canned
|
|
2 cup
|
Vegetable stock/broth
|
|
2 leaf
|
Basil, fresh
|
|
1 pinch
|
Sea Salt
(to taste)
|
|
1 dash
|
Black pepper
(to taste)
|
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with tin foil.
- Lay peppers on their side, and place on a baking sheet. Bake for 20 minutes.
- Remove from oven, turn them halfway (so the charred side is now face down), and bake for another 20 minutes until the skin is wrinkled and charred.
- Remove from the oven and use tongs to place peppers onto a cutting board until cool enough to touch. Peel off the skin with your hands, then chop.
- Heat a large pot over medium heat then add the oil, onion, and garlic. Sauté for 2 minutes, stirring frequently.
- Add the red peppers, carrots, diced tomatoes, tomato paste, vegetable broth, and basil. Add sea salt and pepper to taste and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove from heat and use an immersion blender to puree soup until smooth.
Notes:
Add 1/4 - 1/2 cup of milk, or non-dairy creamer, for additional creaminess!
Nutrition Facts
Per Portion
Calories
121
Calories from fat
43
Calories from saturated fat
5.5
Total Fat
4.7 g
Saturated Fat
0.6 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.1 g
Monounsaturated Fat
7.9 g
Cholesterol
0
Sodium
619 mg
Potassium
782 mg
Total Carbohydrate
19.6 g
Dietary Fiber
6.6 g
Sugars
7.8 g
Protein
3.4 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
