Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)
Roasted Red Pepper and Tomato Soup
NUTRITION · PER SERVING75M COOK
CAL 13%·PRO 14%
CARBS 21G33% OF CAL
4G FIBER2G ADDED11G INTRINSIC4G OTHER13G TOTAL SUGAR
FAT 17G61% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, velvety soup made from roasted tomatoes and red peppers with cream and fresh basil. Warm and comforting, perfect for cooler months or anytime you want a cozy, elegant first course or light meal.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovengluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lbs Roma or plum tomatoes (or *see Note 1 for other tomato options)
- 1 medium red bell pepper (cored and seeded and cut into chunks, or *see Note 2 below for jarred roasted red peppers)
- 2 Tablespoons olive oil
- 2 teaspoons white granulated sugar
- Salt and freshly ground pepper
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon butter (or olive oil, if you prefer)
- 1 cup onion (diced)
- Pinch red pepper flakes (optional)
- 3 cups chicken or vegetable broth
- 1 teaspoon dried basil
- Pinch dried thyme
- Crumbled feta cheese
- Heavy cream (to drizzle)
- Fresh chopped basil
At a glance
PER SERVING · TIME 75M
CAL 13%·PRO 14%
CARBS 21G33% OF CAL
4G FIBER2G ADDED11G INTRINSIC4G OTHER13G TOTAL SUGAR
FAT 17G61% OF CAL
5G SAT12G 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
- 1h
- Sodium
- 1114mg
- Total sugar
- 13g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 651mg
- Calcium
- 159mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.