Roasted Tomato and Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 490.3
- Total Fat: 17.4 g
- Cholesterol: 3.8 mg
- Sodium: 5,324.8 mg
- Total Carbs: 83.6 g
- Dietary Fiber: 19.1 g
- Protein: 15.0 g
View full nutritional breakdown of Roasted Tomato and Red Pepper Soup calories by ingredient
Introduction
Makes 1 Serving Makes 1 ServingNumber of Servings: 1
Ingredients
-
1 lb fresh tomatoes
1 red bell pepper
1 red onion, medium
1 small head of garlic, peeled
1 tbsp olive oil
1 tsp salt
½ tsp fresh crackled black pepper
1 tsp oregano
¾ cup chicken broth, homemade
15 oz tomato sauce, canned
Directions
Preheat oven to 375 degrees F.
Cube tomatoes, red pepper and onion. Place on baking tray. Drizzle with olive oil and sprinkle with seasonings. Slice butter into small pieces on top of vegetables. Roast for 30 minutes, stirring halfway after 15 minutes.
Allow roasted vegetables to cool for 10 minutes. Puree vegetables, broth and tomato sauce in blender until smooth, scraping down the sides several times while blending.
Heat tomato soup in sauce pan allowing the soup to slowly simmer for a few minutes to blend the flavours together. Serve hot topped with chives.
Use bread to dip in soup!
Serving Size: Makes 1 Serving
Cube tomatoes, red pepper and onion. Place on baking tray. Drizzle with olive oil and sprinkle with seasonings. Slice butter into small pieces on top of vegetables. Roast for 30 minutes, stirring halfway after 15 minutes.
Allow roasted vegetables to cool for 10 minutes. Puree vegetables, broth and tomato sauce in blender until smooth, scraping down the sides several times while blending.
Heat tomato soup in sauce pan allowing the soup to slowly simmer for a few minutes to blend the flavours together. Serve hot topped with chives.
Use bread to dip in soup!
Serving Size: Makes 1 Serving