Roasted Red Pepper Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 573.1 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.5 g

View full nutritional breakdown of Roasted Red Pepper Tomato Soup calories by ingredient


Delicious! Delicious!
Number of Servings: 8


    3 Red Peppers, roasted
    2 28oz cans of fire roasted tomatoes (or plain crushed)
    1 8oz can tomato paste
    5 cloves of garlic
    3 carrots
    1 yellow onion
    3-4 cups of water & 1.5 tsp of that Better than Bouillon stuff
    Chili Flakes
    dash of nutmeg


Cook the garlic, carrots and onion in some olive oil and a little butter. Add the tomatoes and red peppers (once they are blackened, put them in a ziplock baggie for 15 minutes. Take them out and the skins peel off easily. Slice them in strips and drop them in). Add the water, bouillon, flakes and nutmeg. Let it simmer for 20 minutes or until some dude shows up at your house to eat it. Use the fancy immersion blender and blend it up until it's the consistency that you want. EAT IT!

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LYDIARHYNE.