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roasted-red-pepper-tomato-soup-recipe

Roasted Red Pepper Tomato Soup

This recipe is gluten free.
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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
  • 6 large tomatoes
  • 1 onion
  • 4 cloves garlic
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ cup heavy cream optional

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Cut red bell peppers and tomatoes in half, remove seeds.
  3. Place peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil.
  4. Roast in the oven for 25-30 minutes until vegetables are tender and slightly charred.
  5. Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth.
  6. Pour the mixture into a pot, add salt, black pepper, and smoked paprika. Simmer for 10 minutes.
  7. Stir in heavy cream if using. Adjust seasoning to taste.
  8. Serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 150mg | Calcium: 40mg | Iron: 1mg

Keywords

Gluten-Free
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