Belly Full · by Jess Rice
Roasted Red Pepper Soup
NUTRITION · PER SERVING70M COOK
CAL 9%·PRO 5%
CARBS 21G47% OF CAL
3G FIBER1G ADDED12G INTRINSIC5G OTHER13G TOTAL SUGAR
FAT 10G53% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety roasted red pepper soup with smoky paprika and depth. Rich and smooth from roasted peppers, bright with acidity. A satisfying vegetarian main or side.
mainamericansoup🍪 sheet pan🍳 skillet🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 red bell peppers (, seeded and cut into quarters)
- 5 cloves garlic (, smashed, peeled, and kept whole)
- 1 sweet onion (, cut into 8ths (small wedges))
- 1 & 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red chili flakes
- 3 tablespoons olive oil (, divided)
- 1 teaspoon salt
- 3 cups low-sodium vegetable broth
- 3 tablespoons tomato paste
- 1/2 teaspoon apple cider vinegar
At a glance
PER SERVING · TIME 70M
CAL 9%·PRO 5%
CARBS 21G47% OF CAL
3G FIBER1G ADDED12G INTRINSIC5G OTHER13G TOTAL SUGAR
FAT 10G53% OF CAL
2G SAT9G 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
- 1h
- Sodium
- 681mg
- Total sugar
- 13g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 450mg
- Calcium
- 33mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 681MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.