Healthy Roasted Pepper and Tomato Soup
Roasted red bell peppers are a great source of vitamin C and antioxidants.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Healthy Roasted Pepper and Tomato Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the bell peppers in half, remove the seeds and stems. Place them on a baking sheet, cut side down.
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Cut the tomatoes in half and place them on the same baking sheet, cut side down.
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Drizzle the vegetables with olive oil and sprinkle with salt and black pepper.
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Roast in the oven for about 30 minutes, or until the skins are charred and blistered.
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Remove the baking sheet from the oven and let the vegetables cool slightly.
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Peel off the skins from the peppers and tomatoes.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Add the roasted peppers, tomatoes, and vegetable broth to the pot.
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Bring to a simmer and cook for about 10 minutes.
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Use an immersion blender or transfer the soup to a blender, and blend until smooth.
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Return the soup to the pot and heat over low heat.
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Season with salt and black pepper to taste.
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Serve hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 22g8%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
