Roasted Tomato and Red Pepper Soup
Tomatoes and red bell peppers are both excellent sources of vitamin C, which can help boost your immune system.
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 Tomato and Red Pepper Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the tomatoes and red bell pepper into halves. Remove the seeds and place them on a baking sheet.
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Drizzle olive oil over the tomatoes and red bell pepper. Season with salt and black pepper.
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Roast in the preheated oven for 30-35 minutes, or until they are soft and slightly charred.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent.
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Add the roasted tomatoes and red bell pepper to the pot. Stir in vegetable stock and balsamic vinegar.
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Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Season with salt and black pepper to taste.
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Serve the soup hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 10g
- 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.
