The Recipe Rebel · by Ashley Fehr★ 4.3 (4)
Roasted Red Pepper Soup
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 14%
CARBS 33G50% OF CAL
6G FIBER7G OTHER21G TOTAL SUGAR
FAT 14G47% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky smooth roasted red pepper soup enriched with cream, tomatoes, and herbs. This vibrant and elegant soup works as a satisfying vegetarian main course.
mainamericansoup⚙️ food processor🍪 sheet pan🍲 stockpot🔥 oven🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 lbs red bell peppers ((about 5) 900 grams)
- 1 ½ lbs roma or cherry tomatoes ((about 6 roma) 681 grams)
- oil, salt and freshly cracked pepper
- 1 tablespoon oil
- 1 medium onion ((finely diced))
- 2 large carrots ((peeled and finely diced))
- 1 rib celery ((finely diced))
- 4 cloves garlic ((minced))
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1-2 teaspoons salt
- ¼ teaspoon red pepper flakes
- 2 cups low sodium vegetable broth
- 1 tablespoon granulated sugar
- ½ cup cream ((any kind))
- ¼ cup grated Parmesan cheese
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 14%
CARBS 33G50% OF CAL
6G FIBER7G OTHER21G TOTAL SUGAR
FAT 14G47% OF CAL
4G SAT10G 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
- 10m
- Cook
- 40m
- Sodium
- 1295mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 997mg
- Calcium
- 160mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.