Roasted Red Pepper and Tomato Soup

11 85 178
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 10 min 4
Roasted Red Pepper and Tomato Soup
Health Rating


2 large pepper(s) Red bell pepper
1 large Carrots (peeled and chopped)
1 tbsp Extra virgin olive oil
1 medium White onion (diced)
2 clove(s) Garlic (minced)
1 can(s) (28oz) Diced tomatoes, canned
2 tbsp Tomato paste, canned
2 cup Vegetable stock/broth
2 leaf Basil, fresh
1 pinch Sea salt (to taste)
1 dash Black pepper (to taste)


1. Preheat oven to 500 degrees F.

2. Lay peppers on their side, and place on a baking sheet. Bake for 20 minutes.

3. Remove from oven, turn them halfway (so the charred side is now face down) and bake another 20 minutes until the skin is wrinkled and charred.

4. Remove from the oven and use tongs to place peppers onto a cutting board until cool enough to touch. Peel off the skin with your hands, then chop.

5. Heat a large pot over medium heat then add the oil, onion and garlic. Sauté for 2 minutes, stirring frequently.

6. Add the red peppers, tomatoes, carrot, tomato paste, vegetable broth and basil. Add sea salt and pepper to taste and bring to a boil.

7. Reduce heat and simmer for 20 minutes.

8. Remove from heat and use an immersion blender to puree soup until smooth.

Nutrition Facts

Per Portion

Calories 178
Calories from fat 40
Calories from saturated fat 16.2
Total Fat 4.4 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 7.9 g
Cholesterol 0
Sodium 887 mg
Potassium 1008 mg
Total Carbohydrate 29.3 g
Dietary Fiber 7.8 g
Sugars 6.9 g
Protein 5.4 g

Dietary servings

Per Portion

Vegetables 3.4

Energy sources

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