Inside the Rustic Kitchen · by Emily★ 5.0 (58)
Roasted Red Pepper Soup
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 7%
CARBS 20G41% OF CAL
3G FIBER13G SUGAR5G OTHER
FAT 12G56% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth roasted red pepper soup enriched with sun-dried tomatoes, topped with basil pesto and crème fraîche. Bright and elegantly flavored.
mainitaliansoup🌀 blender🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 red bell or pointed peppers ((1.6 lbs/750g (around 6 peppers))
- 1 yellow onion
- 5 sun dried tomatoes (jarred)
- 4 garlic cloves (peeled and whole)
- 1 squeeze lemon juice (around 1/2 tbsp)
- 2.5 cups vegetable stock ((600ml))
- salt and pepper (to season)
- 1 tbsp olive oil
- 1-2 tbsp homemade pesto
- creme fraiche (for topping)
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 7%
CARBS 20G41% OF CAL
3G FIBER13G SUGAR5G OTHER
FAT 12G56% OF CAL
5G SAT8G 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
- 50m
- Sodium
- 603mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 587mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 603MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.