Skinnytaste · by Gina Homolka★ 4.8 (28)
Roasted Red Pepper Soup Recipe
NUTRITION · PER SERVING55M COOK
CAL 8%·PRO 12%
CARBS 26G67% OF CAL
4G FIBER0G ADDED9G INTRINSIC13G OTHER9G TOTAL SUGAR
FAT 4G24% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, vibrant roasted red pepper soup with a blend of sweet, smoky, and warm spices. Comfortable and elegant, finished with sour cream and herbs.
mainitaliansoup🌀 blender🍲 stockpot♨️ grillgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large red bell peppers
- 1 teaspoon olive oil
- 1 medium onion (chopped)
- 1 medium carrot (peeled and chopped)
- 2 garlic cloves (chopped)
- 1 teaspoon herbs de provence
- 1/4 cup fresh parsley (chopped)
- 3 cups vegetable broth or stock (or chicken broth)
- 1 medium russet potato (peeled and chopped)
- 1/4 cup dry white wine (optional)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons sour cream (light)
- 1/4 cup Parmigiano Reggiano cheese
- basil or parsley (optional for garnish)
At a glance
PER SERVING · TIME 55M
CAL 8%·PRO 12%
CARBS 26G67% OF CAL
4G FIBER0G ADDED9G INTRINSIC13G OTHER9G TOTAL SUGAR
FAT 4G24% OF CAL
2G SAT2G 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
- 45m
- Sodium
- 796mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 675mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 796MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.