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roasted-red-pepper-and-tomato-soup-recipe

Roasted Red Pepper and Tomato Soup

A delicious and comforting soup made with roasted red peppers and tomatoes.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 red bell peppers halved and seeded
  • 6 ripe tomatoes quartered
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tablespoon olive oil
  • 1 teaspoon salt to taste
  • 0.5 teaspoon black pepper to taste
  • 1 teaspoon smoked paprika

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved red bell peppers and quartered tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast in the preheated oven for 25-30 minutes, until the peppers are charred and tomatoes are soft.
  4. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  5. Add the minced garlic and smoked paprika, and cook for another minute.
  6. Add the roasted peppers and tomatoes to the pot, along with any juices from the baking sheet.
  7. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  8. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
  9. Season with additional salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 700mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2000IU | Vitamin C: 150mg | Calcium: 50mg | Iron: 2mg

Keywords

Comfort Food, Roasted Red Pepper, Tomato Soup
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