Roasted Red Pepper and Tomato Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
Red Bell Peppers
17.65 oz
Tomatoes
2 tbsp
olive oil
3.53 oz
onion
2 cloves
garlic
16.90 fl oz
vegetable stock
1 tsp
salt
0.5 tsp
black pepper
1 tsp
paprika
0.25 tsp
cayenne pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Cut the red bell peppers in half and remove the seeds and stems.
Step 3
Place the red bell peppers and tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
Step 4
In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and cook until softened.
Step 5
Add the roasted red bell peppers, tomatoes, vegetable stock, paprika, and cayenne pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 6
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
Step 7
Season with additional salt and black pepper to taste. Serve hot.
Nutrition Facts
Fat:
7 g
(63
kcal)
Protein:
3 g
(12
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 10.596 kcal | 0.53% |
| Vitamin A | 4.415 IU | 0.49% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.0883 g | 0.08% |
| Fat | 0.6181 g | 0.44% |
| Carbohydrates | 1.0596 g | 0.21% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.3532 g | 0.93% |
| Sugars | 0.5298 g | 0% |
| Protein | 0.2649 g | 0.31% |
| Vitamin C | 8.83 mg | 9.81% |
| Calcium | 0.3532 mg | 0.07% |
| Iron | 0.5298 mg | 0.11% |
| Potassium | 35.32 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.883 mg | 5.89% |
| Zinc | 0.1766 mg | 0.04% |
| Selenium | 0.1766 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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