Roasted Red Pepper & Tomato Soup
Servings: Servings
Calories: 100kcal
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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 kcalCarbohydrates: 10 gProtein: 2 gFat: 6 gSaturated Fat: 4 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 20 mgSodium: 1106 mgPotassium: 307 mgFiber: 2 gSugar: 5 gVitamin A: 4844 IUVitamin C: 66 mgCalcium: 37 mgIron: 1 mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.