Roasted Red Pepper and Tomato Soup Recipe
Ingredients
- 10 plum tomatoes
- 3 red bell peppers
- 1 small onion
- 1 tbsp olive oil
- 4 cloves of garlic
- ¼ cup tomato paste
- 3 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 small handful of basil
- Salt and pepper to taste
Instructions
- Preheat oven to 400, and line a large, rimmed baking sheet with cooking spray.
- Cut each tomato into about 4 slices, and cut each pepper into eighths (removing the seeds and insides). Place tomatoes, peppers, and garlic cloves onto prepared baking sheet and mist with an olive oil mister. Sprinkle the paprika, oregano, thyme, and salt and pepper evenly on top. Place in oven and roast for 30-35 minutes.
- Heat olive oil in a large pot. Add in diced onions, and sauté until they begin to soften, about 2 minutes.
- Turn heat to low, and add in the roasted vegetables and garlic cloves, tomato paste, able cider vinegar, fresh basil, and 2 cups of water. Using an immersion blender, blend well until pureed smooth. Add additional water as needed to achieve desired consistency.
- Season with salt and pepper to taste. Cover and let sit on low heat, stirring regularly for about 20-30 minutes.
Notes
The entire recipe makes 6 servings
The serving size is 1 1/2 cups
Nutrition
Calories: 107 kcal (5%)Carbohydrates: 19.4 g (6%)Protein: 4 g (8%)Fat: 3.1 g (5%)Saturated Fat: 0.4 g (3%)Cholesterol: 0 mgSodium: 40 mg (2%)Potassium: 694 mg (20%)Fiber: 4.2 g (18%)Sugar: 13.1 g (15%)Calcium: 40 mg (4%)Iron: 2.2 mg (12%)