This roasted red pepper and tomato soup recipe is velvety smooth and creamy, packed with flavor from jarred roasted red peppers and slow-roasted fresh tomatoes, onion, and garlic
Ingredients For Roasted Red Pepper Tomato Soup Recipe
2.5 pound Tomatoes any kind
1 Yellow onion halved and sliced
6 Cloves garlic smashed
2 tablespoon Extra virgin olive oil
0.5 teaspoon Kosher salt plus more if needed
0.25 teaspoon Black pepper plus more if needed
2 cup Chicken stock/broth or vegetable broth
16 ounce Jarred roasted red peppers
0.25 cup Heavy cream or 1/2 cup milk
Nutrition value
524
calories per serving
20 g Fat35 g Protein45 g Carbs44 g FiberOther
Current Totals
20 g Fat
35 g Protein
45 g Carbs
44 g Fiber
MacroNutrients
Carbs
45 g
Protein
35 g
Fiber
44 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
209 mg
Iron
10 mg
Vitamin A
4845 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
147 mcg
Vitamin B12
0 mcg
Vitamin C
97 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
359 mg
Manganese
5 mg
Phosphorus
503 mg
Selenium
38 mcg
Zinc
3 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
