Tomato & Roasted Red Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.2
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 672.4 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.6 g

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

This is a quick and yummy soup. Since you use canned plum tomatoes you can make this any time! This is a quick and yummy soup. Since you use canned plum tomatoes you can make this any time!
Number of Servings: 6

Ingredients

    1 14oz can plum tomatoes (whole)
    1 red pepper
    1 head garlic, cut in half through center of garlic
    1 medium onion, chopped
    1 stalk celery, chopped
    4 cups vegetable broth
    1/4 c parsley, chopped
    1 T fresh oregano, chopped
    1 t fresh rosemary
    1/4 t cayenne pepper (or more)


Directions

Preheat oven to 400. Cut garlic in half and place both halves in a glass baking dish. Spray with olive oil spray. Drain tomatoes and reserve juice. Place tomatoes along side garlic in baking dish. Roast in 400 degree oven.

Meanwhile, roast red pepper under broil until black on all sides. Place in glass bowl and cover w/plastic wrap. Let sit for 15 minutes. Skin will peel off using just your fingers. Rough chop the pepper. Sautee onion & celery in olive oil until soft. Add stock and herbs and simmer for 10 minutes. Add roasted tomatoes & pepper and garlic (push out of the skin). Simmer another 10 minutes. Blend with an immersion blender or in a food processor.

I top mine with Nettle Pesto, but you can use any type of pesto - you'll need to add the nutritional information for the pesto. The above is ONLY for the soup.

Number of Servings: 6

Recipe submitted by SparkPeople user CONTRADICTION4U.

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