Running on Real Food · by Deryn Macey★ 5.0 (2)
Roasted Red Pepper Tomato Soup
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 13%
CARBS 25G76% OF CAL
5G FIBER5G OTHER15G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, vibrant soup made from roasted red peppers and canned tomatoes blended with vegetable broth and basil. Simple, flavorful, and dairy-free.
mainamericansoup⚡ microwave🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 large or 5-6 small red bell peppers (approx. 650 g once de-seeded)
- 1 can (28 o z) whole or diced tomatoes
- 1/3 cup nutritional yeast
- 1/2-1 cup vegetable broth
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp dried basil
- 1/2 tsp chili flakes (omit if sensitive to spice or add up to 1 tsp for more heat)
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 13%
CARBS 25G76% OF CAL
5G FIBER5G OTHER15G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G 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
- 20m
- Sodium
- 498mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 984mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.