Roasted Red Pepper Soup

13 40 91
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Roasted Red Pepper Soup
Health Highlights


3 medium pepper(s) Red bell pepper (halved, seeds removed)
3 fruit Plum (or 1 roma tomato, halved or quartered)
1 medium Red onion (quartered )
4 clove(s) Garlic (whole but peeled )
1 tbsp Olive Oil, Extra Virgin
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 Bone broth, Organic (chicken bone broth or water will do )
1 tsp Balsamic vinegar


Preheat oven to 400°F.

Roast peppers, plums, onion, and garlic in a roasting pan drizzled with the oil, salt, pepper, your favourite spices and lemon for 20 minutes.

Remove what skins you can from the peppers and plums. 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.

Nutrition Facts

Per Portion

Calories 91
Calories from fat 22.9
Calories from saturated fat 3.5
Total Fat 2.5 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 0
Sodium 141 mg
Potassium 236 mg
Total Carbohydrate 13.0 g
Dietary Fiber 2.1 g
Sugars 7.5 g
Protein 5.0 g

Dietary servings

Per Portion

Fruit 0.6
Vegetables 1.0

Energy sources