Food Faith Fitness · by Amelia Mapstone★ 5.0 (3)
Roasted Red Pepper And Tomato Soup
NUTRITION · PER SERVING65M COOK
CAL 6%·PRO 5%
CARBS 16G49% OF CAL
3G FIBER0G ADDED9G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 7G50% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich roasted red pepper and tomato soup with deep, smoky flavor. Creamy and satisfying, made without dairy or gluten.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large, red bell peppers
- 6 medium tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper (to taste)
- Fresh basil for garnish (for garnish, optional)
At a glance
PER SERVING · TIME 65M
CAL 6%·PRO 5%
CARBS 16G49% OF CAL
3G FIBER0G ADDED9G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 7G50% OF CAL
1G SAT6G 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
- 15m
- Cook
- 50m
- Sodium
- 851mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 478mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 851MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.