Roasted Red Pepper and Tomato Soup
Recipe: #1226
October 24, 2011
Categories: Tomato, Peppers, Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Vegetarian, more
"Here's my interpretation of a soup originally found on the Greenhouse Veggie Growers of Ontario website. Amounts are approximate really, so make it to your own taste, and can be made with or without all the herbs listed. This is a deep-flavoured soup; healthy and soothing."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (234.4 g)
- Calories 92.4
- Total Fat - 4.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 437.8 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 1.5 g
- Sugars - 4.9 g
- Protein - 3.5 g
- Calcium - 31.3 mg
- Iron - 0.8 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 450. Place peppers and tomatoes on a baking sheet with garlic and onion. Mix oil with salt and herbs and brush over veggies. Roast for 30 to 50 minutes until slightly charred. Remove as they are done.
Step 2
Let veggies cool slightly and slip skins off tomatoes when you can handle them.
Step 3
Place veggies in a food processor or blender and process with any pan juices with some of the stock until smooth or slightly chunky to your taste. Heat in a pan and add vinegar and remaining stock. Taste and adjust salt, vinegar, and stock (or water) to taste. This soup tends to be concentrated. Serve with garnishes as desired
Tips
No special items needed.
3 Reviews
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