FeelGoodFoodie · by Yumna Jawad★ 5.0 (711)
Roasted Red Pepper Soup Recipe
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 7%
CARBS 19G65% OF CAL
4G FIBER12G SUGAR3G OTHER
FAT 3G24% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky roasted red pepper soup brightened with fresh basil and thyme, finished with a dollop of Greek yogurt. It's a comforting, mildly sweet vegetable soup perfect for lunch or a light dinner.
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 carrots (chopped)
- 3 celery stalks (chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 garlic cloves (chopped)
- 2 tablespoons fresh basil leaves (plus more for serving)
- 1 tablespoon fresh thyme
- 2 12-ounce jars roasted bell peppers (drained (about 4))
- 1 28-ounce can crushed tomatoes
- 4 cups low sodium vegetable broth
- ¼ cup Greek yogurt
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 7%
CARBS 19G65% OF CAL
4G FIBER12G SUGAR3G OTHER
FAT 3G24% OF CAL
0G SAT3G 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
- 30m
- Sodium
- 895mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 650mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 895MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.