Roasted Red Pepper Tomato Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky-smooth roasted red pepper and tomato soup enriched with coconut milk. Naturally vegan, bursting with sweet peppers and fresh basil, a comforting bowl perfect for lunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 red bell peppers
- 1 medium onion, diced
- 1 carrot, diced
- 1 rib celery, diced
- ¼ teaspoon red pepper flakes
- 6 cloves garlic, peeled and minced
- ¼ cup tomato paste
- 1 28-ounce can of crushed or peeled tomatoes in juices
- 3 cups vegetable broth
- 1 14-ounce can of coconut milk
- ½ teaspoon sugar (optional)
- 1/4 cup fresh basil, finely chopped
- Salt and pepper, to taste
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 876mg
- 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
- 876mg
- Calcium
- 93mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 876MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.