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–+ servings

Roasted Red Pepper & Tomato Soup

5 from 2 votes
Course: Soup
Keyword: One-pot, Roasted Red Pepper, Tomato Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 Servings
Calories: 100kcal
Author: The Hearty Life
Cost: $
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Equipment:

  • Immersion or Countertop Blender

Ingredients: 

  • 3 Tbsp Olive oil
  • 3 Large red bell peppers, seeded and chopped
  • 6 Roma tomatoes, quartered
  • 1 Large white onion, chopped
  • 2 Whole Carrots, peeled and chopped
  • 3-4 Garlic cloves, peeled
  • 2 tsp Salt
  • Fresh cracked black pepper
  • 32 oz. Vegetable Broth
  • 1 8 oz. Can Tomato Sauce
  • 1/2 cup Cream or milk
  • 2 tsp Dried Basil
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Red pepper flakes

Instructions:

  • Preheat oven to 425 degrees F. On a large sheet pan combine the chopped peppers, tomatoes, carrots, onion, and garlic. Coat with olive oil, salt, and pepper. Toss to combine and roast for 25-30 minutes until tender.
  • Heat a large stockpot or Dutch oven over medium-high heat. Add in the roasted vegetables, vegetable broth, and tomato sauce. Stir to combine, simmer for 5-6 minutes.
  • Using an immersion blender, carefully blend the mixture in the pot until smooth. Alternatively, you can use a blender, and carefully blend the mixture in batches and return back to the pot.
  • Once blended, stir in cream, dried basil, onion powder, garlic powder, and red pepper flakes. Serve garnished with a drizzle of olive oil and fresh basil.

Nutrition:

Calories: 100 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 20 mg | Sodium: 1106 mg | Potassium: 307 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 4844 IU | Vitamin C: 66 mg | Calcium: 37 mg | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.