Roasted Red Pepper and Tomato Soup
Roasted red 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: 10.
Roasted Red Pepper and Tomato Soup
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C).
-
Cut the red bell peppers in half, remove the seeds and stems.
-
Place the peppers, tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with olive oil, salt, and black pepper.
-
Roast in the oven for 25-30 minutes, or until the vegetables are soft and slightly charred.
-
Remove from the oven and let cool for a few minutes.
-
Peel the skin off the peppers and tomatoes.
-
In a blender, combine the roasted vegetables, vegetable stock, and fresh basil. Blend until smooth.
-
Transfer the mixture to a pot and heat over medium heat until warmed through.
-
If desired, stir in the heavy cream for a creamier soup.
-
Serve hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
