roasted tomato & red bell pepper soup

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.7
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 85.9 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 2.8 g

View full nutritional breakdown of roasted tomato & red bell pepper soup calories by ingredient

Number of Servings: 4


    2 1/4 lb. ripe tomatoes, halved lengthwise
    2 large red bell peppers, quartered, seeded
    1 onion, cut into thin wedges
    4 large cloves garlic, peeled
    Salt and freshly ground black pepper to taste
    2 Tbs. chopped fresh basil
    1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
    2 cups vegetable stock or water
    fat free cooking spray oil
    salt and pepper


1.) Preheat oven to 450F.

2.) Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. spray oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.

3.) Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Purée soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.

4.) Return soup to pan, and heat through, stirring occasionally. Serve hot.

serves: 4

Number of Servings: 4

Recipe submitted by SparkPeople user J3NN1B0T.

Member Ratings For This Recipe

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    You can also blend right in the pot using a stick blender.

    We tend to make huge batches in the summer when our tomato plants are trying to bury us with tomatoes... and then freeze it for the winter when we need a nice warm soup.
    - 4/7/11