Roasted Red Pepper and Tomato Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted red pepper and tomato soup made with fresh ingredients. Rich from coconut milk with herbal notes from dill and basil. Better than canned, warming weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 red bell peppers
- 2 tablespoon olive oil (divided)
- 8-12 Roma tomatoes
- 1 yellow onion (diced)
- 3 carrots (chopped)
- 6 cloves garlic (minced)
- 4 oz tomato paste
- 1 teaspoon dried dill
- 2 teaspoon dried basil
- 4-6 cups vegetable broth ((or chicken broth))
- salt + black pepper (to taste)
- coconut milk or heavy cream (for serving)
At a glance
PER SERVING · TIME 70M
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
- 1h
- Sodium
- 1062mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 913mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1062MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.