Roasted Tomato and Red Pepper Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky soup of roasted tomatoes and red peppers blended smooth with milk and cream, brightened by fresh basil. Roasting caramelizes the vegetables for depth; serve warm as a satisfying main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 pounds medium cocktail tomatoes
- 1 head of garlic (, cut in half)
- extra virgin olive oil
- fresh basil, rosemary, or thyme sprigs
- 3 large red bell peppers ((or 2 cups roasted red bell peppers))
- 1/2 yellow onion
- 2 tablespoons butter
- 2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- sour cream thinned with water
- a few sprigs of fresh herbs like basil or rosemary
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1214mg
- 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
- 376mg
- Calcium
- 155mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.