You’ll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. Debby Harden, Williamston, Michigan.
Ingredients For Roasted Tomato and Pepper Soup Recipe
2 pound Plum tomatoes, halved lengthwise
2 Medium sweet red peppers, quartered and seeded
2 Medium onions, finely chopped
2 tablespoon Olive oil
3 Garlic cloves, minced
2 teaspoon Ground Cumin
1 teaspoon Ground coriander
1 Carton reduced sodium chicken broth
3 Slices day old french bread , crusts removed and cubed
1 tablespoon Balsamic vinegar
0.25 teaspoon Salt
0.25 teaspoon Pepper
Shaved parmesan cheese
Nutrition value
163
calories per serving
9 g Fat4 g Protein16 g Carbs7 g FiberOther
Current Totals
9 g Fat
4 g Protein
16 g Carbs
7 g Fiber
MacroNutrients
Carbs
16 g
Protein
4 g
Fiber
7 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
73 mg
Iron
2 mg
Vitamin A
2119 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
69 mcg
Vitamin B12
0 mcg
Vitamin C
71 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
63 mg
Manganese
2 mg
Phosphorus
88 mg
Selenium
1 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
