Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather Recipe yields about 12 cups of soup.
Ingredients For Roasted Red Pepper And Tomato Soup Recipe
8 Medium tomatoes, cored and quartered
3 Red bell peppers, seeded and quartered
2 Small yellow onions, cut into wedges about 0. 75 wide on the outer edges
6 Cloves garlic, unpeeled
5 cup Vegetable Broth
0.5 teaspoon Cayenne pepper
0.25 teaspoon Smoked paprika
As required Salt and pepper
Nutrition value
208
calories per serving
6 g Fat20 g Protein17 g Carbs14 g FiberOther
Current Totals
6 g Fat
20 g Protein
17 g Carbs
14 g Fiber
MacroNutrients
Carbs
17 g
Protein
20 g
Fiber
14 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
67 mg
Iron
3 mg
Vitamin A
1530 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
51 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
120 mg
Manganese
2 mg
Phosphorus
217 mg
Selenium
19 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment