Roasted Red Pepper Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lightly creamy roasted red pepper soup with white beans, vegetables, and aromatic herbs. It's comforting and flavorful, made from pantry ingredients and best enjoyed as a standalone meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup extra-virgin olive oil (divided, plus more for drizzling)
- 1 medium yellow onion (chopped)
- 2 garlic cloves (chopped)
- 1 small fennel bulb (coarsely chopped)
- 3 medium carrots (chopped)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons balsamic vinegar
- 3 jarred roasted red bell peppers
- ¼ cup cooked cannellini beans (drained and rinsed)
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- ½ to 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 jarred roasted red pepper (diced)
- Finely chopped fresh parsley or fresh basil leaves
- Red pepper flakes
- Microgreens
- Warm baguette
At a glance
PER SERVING · TIME 45M
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
- 35m
- Sodium
- 1569mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 595mg
- Calcium
- 110mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1569MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.