Cookie and Kate · by Cookie and Kate★ 4.7
Roasted Red Pepper and Tomato Soup
NUTRITION · PER SERVING70M COOK
CAL 4%·PRO 5%
CARBS 13G67% OF CAL
3G FIBER8G SUGAR2G OTHER
FAT 3G31% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted red peppers and tomatoes blended into a silky, smoky soup. A vibrant, vegetable-forward dish that freezes well and tastes even better the next day.
mainspanishsoup🍪 sheet pan🌀 blender🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 8 to 9 medium tomatoes (about 5 pounds), cored and quartered
- 3 red bell peppers (about 1 pound), seeded and quartered
- 2 small yellow onions, cut into wedges about 3/4″ wide on the outer edges
- 2 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, unpeeled
- 4 cups (32 ounces) vegetable broth
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (omit if sensitive to spice)
- Fine salt and freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 70M
CAL 4%·PRO 5%
CARBS 13G67% OF CAL
3G FIBER8G SUGAR2G OTHER
FAT 3G31% OF CAL
0G SAT2G 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
- 55m
- Sodium
- 298mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 587mg
- Calcium
- 28mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.