Chef Savvy · by Kelley Simmons★ 5.0 (4)
Roasted Red Pepper and Tomato Soup
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 5%
CARBS 18G36% OF CAL
3G FIBER5G OTHER10G TOTAL SUGAR
FAT 14G63% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and creamy soup made from roasted red peppers and tomatoes, ready in under 30 minutes. It's silky, deeply flavored, and satisfying for a weeknight meal.
mainamericansoup🌀 blender🍲 stockpot
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Nutrition & ingredients
Ingredients
serves 4- 1 tbsp extra virgin olive oil
- 1 cup onion (roughly chopped)
- 4 cloves garlic, minced (roughly chopped)
- 1 cup roasted red peppers (roughly sliced)
- 2 15.5 ounce cans fire roasted tomatoes, with juices
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
- 1/4 tsp dried oregano
- 1/2 tsp fresh parsley, plus more for garnishing (chopped)
- salt and pepper, to taste
- crumbled feta cheese, for garnishing (if desired)
- croutons, for topping (if desired)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 5%
CARBS 18G36% OF CAL
3G FIBER5G OTHER10G TOTAL SUGAR
FAT 14G63% OF CAL
7G SAT7G 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
- 15m
- Sodium
- 850mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 298mg
- Calcium
- 88mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 850MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.