Downshiftology · by Lisa Bryan★ 4.9 (31)
Roasted Red Pepper and Tomato Soup
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 8%
CARBS 23G38% OF CAL
5G FIBER4G OTHER13G TOTAL SUGAR
FAT 15G58% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky roasted red pepper and tomato soup blended with garlic, basil, and hemp seeds. Bright and vegetal with subtle sweetness, it's a light but satisfying lunch or dinner.
mainamericansoup🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
- 6 ounces tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried basil
- 1 1/2 cups water or stock
- 3 tbsp olive oil
- salt and pepper
- olive oil
- black pepper
- hemp seeds
- fresh basil
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 8%
CARBS 23G38% OF CAL
5G FIBER4G OTHER13G TOTAL SUGAR
FAT 15G58% OF CAL
2G SAT13G UNSAT
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
- 30m
- Sodium
- 270mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 270MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.