Roasted Red Pepper Soup

13 55 190
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 2
Roasted Red Pepper Soup
Health Highlights


3 medium pepper(s) Red bell pepper (halved, seeds removed)
3 tomato Plum tomatoes (or 1 roma tomato, halved or quartered)
1 medium Red onion (quartered)
4 clove(s) Garlic (whole but peeled)
1 tbsp Extra virgin olive oil (1-2 tbsp.)
1 pinch Sea Salt
1 dash Black pepper
1/2 tsp Cumin
1 dash Hot pepper (chili) flakes
1/2 whole lemon(s) Lemon juice
1/2 whole lemon(s) Lemon peel (zest)
4 cup Chicken broth (stock) (or water)
1 tsp Balsamic vinegar


Preheat oven to 400 F.

Roast peppers, tomatoes, onion, and garlic in a roasting pan drizzled with the oil, salt, pepper, lemon juice and zest for 20 to 30 minutes, until nicely roasted.

Remove what skins you can from the peppers and tomatoes. Transfer everything to a large pot.

Add broth and simmer for 10 minutes. Remove any floating skins.

Puree. Add vinegar and season, if needed. Add more broth if necessary. Re-heat and serve.

Top with fresh herbs or pesto.

Nutrition Facts

Per Portion

Calories 190
Calories from fat 68
Calories from saturated fat 9.6
Total Fat 7.6 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5.1 g
Cholesterol 0
Sodium 1804 mg
Potassium 844 mg
Total Carbohydrate 27.7 g
Dietary Fiber 6.0 g
Sugars 15.3 g
Protein 5.7 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 3.8

Energy sources