Connoisseurus Veg · by Alissa★ 5.0 (1)
Roasted Red Pepper Soup
NUTRITION · PER SERVING70M COOK
CAL 19%·PRO 16%
CARBS 42G43% OF CAL
7G FIBER13G OTHER21G TOTAL SUGAR
FAT 24G55% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky soup of roasted red peppers and tomatoes blended smooth and topped with tahini sauce and garlic croutons. Rich and satisfying without cream.
mainamericansoup🌀 blender⚙️ food processor🍪 sheet pan🍲 stockpot🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 pounds fresh red bell peppers ((about 8 medium peppers) stemmed, seeded and quartered)
- 1 medium onion, (quartered)
- 1 garlic bulb
- 2 tablespoons olive oil
- 1 (14 ounce) can fire roasted tomatoes
- 2 cups vegetable broth, (plus more, as needed)
- 1 tablespoon red wine vinegar
- 1 tablespoon paprika
- 2 teaspoons fresh thyme, (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 2 cups bread cubes
- 1 1/2 tablespoons olive oil
- 1 garlic clove, (minced)
- Tahini, (thinned with water as needed)
- Fresh parsley or basil
At a glance
PER SERVING · TIME 70M
CAL 19%·PRO 16%
CARBS 42G43% OF CAL
7G FIBER13G OTHER21G TOTAL SUGAR
FAT 24G55% OF CAL
3G SAT20G 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
- 20m
- Cook
- 50m
- Sodium
- 716mg
- 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
- 1088mg
- Calcium
- 115mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 716MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.