Roasted Red Pepper And Tomato Soup Recipe
Recipe By Cookie and Kate
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.
4.5
16 Rating -
Rate
Vegdiet
1hr 10minstotal
15minsPrep
55minsCook
1hr 10m.total
15m.Prep
55m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Red Pepper And Tomato Soup Recipe
- 0.67-3/4 Medium tomatoes, cored and quartered
- 1/4 Red bell peppers, seeded and quartered
- 0.17 Small yellow onions, cut into wedges about 0. 75 wide on the outer edges
- 1/2 Cloves garlic, unpeeled
- 0.42 cup Vegetable Broth
- 1/25 teaspoon Cayenne pepper
- 1/50 teaspoon Smoked paprika
- As required Salt and pepper
Nutrition
value
value
208
calories per serving
6 g Fat20 g Protein17 g Carbs14 g FiberOther
Current Totals
- Fat6g
- Protein20g
- Carbs17g
- Fiber14g
MacroNutrients
- Carbs17g
- Protein20g
- Fiber14g
Fats
- Fat6g
Vitamins & Minerals
- Calcium67mg
- Iron3mg
- Vitamin A1530mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B951mcg
- Vitamin B120mcg
- Vitamin C32mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium120mg
- Manganese2mg
- Phosphorus217mg
- Selenium19mcg
- Zinc1mg
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
Recipe By Cookie and Kate