Roasted Red Pepper and Tomato Soup
Created by limeleaf on October 24, 2011
- Servings: 7
- Prep Time: 30m
- Cook Time: 60m
- Recipe #1226
Ingredients
- 3 red bell peppers, cut into large pieces
- 3 tomatoes, cut into halves
- 5 cloves garlic
- 1 large onion cut into wedges
- 2 tablespoons oil (olive oil)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon fresh basil, chopped
- 1/4 teaspoon pepper
- 3 cups stock (of your choice or more as needed, I used chicken)
- 2 to 3 tablespoons balsamic vinegar
- Garnish of sour cream and fresh herbs (optional; I didn't use)
How to Make
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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.
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Step 2: Let veggies cool slightly and slip skins off tomatoes when you can handle them.
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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
Nutritional Facts
- 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