Minimalist Baker · by Minimalist Baker★ 4.9 (18)
Roasted Red Pepper Tomato Soup
NUTRITION · PER SERVING65M COOK
CAL 6%·PRO 6%
CARBS 20G64% OF CAL
5G FIBER4G OTHER11G TOTAL SUGAR
FAT 4G25% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy tomato soup made with roasted red pepper, garlic, and almond milk. Simple and comforting, it's naturally vegan and naturally gluten-free.
mainsoup🌀 blender⚙️ food processor🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 ripe, vine ripened tomatoes
- 3 cloves garlic
- 1/2 large yellow onion
- 1 medium red pepper
- 1 Tbsp extra virgin olive oil
- 1 28-oz. can peeled, whole plum tomatoes ((I used San Marzano))
- 3-4 Tbsp tomato paste
- Sea salt and black pepper
- 1 cup low-sodium veggie broth
- 1/2 cup plain almond milk
At a glance
PER SERVING · TIME 65M
CAL 6%·PRO 6%
CARBS 20G64% OF CAL
5G FIBER4G OTHER11G TOTAL SUGAR
FAT 4G25% 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
- 5m
- Cook
- 1h
- Sodium
- 374mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 658mg
- Calcium
- 38mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 374MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.