Homemade Roasted Red Pepper Tomato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky tomato and roasted red pepper soup with smoky chipotle, served warm and potentially with bread. It's luscious, flavorful, and deeply satisfying. A fall soup that warms you from the inside out.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2½ pounds roma tomatoes (halved)
- 2 chipotle peppers in adobo
- olive oil
- kosher salt
- freshly ground black pepper
- 2 medium roasted red peppers
- 1 medium yellow onion (diced)
- 2 short stalks celery (sliced (about 1 heaping cup))
- 2 cloves garlic
- 1 teaspoon thyme leaves (chopped)
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 2 cups toasted ciabatta (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 961mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 36mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 961MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.