Roasted Yellow Pepper & Tomato Soup
Yellow peppers are a great source of vitamin C, which can help boost the 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 Yellow Pepper & Tomato Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the yellow peppers in half, remove the seeds and place them on a baking sheet along with the tomatoes, onion, and garlic cloves.
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Drizzle olive oil over the vegetables and season with salt and black pepper.
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Roast in the oven for 30-40 minutes, or until the peppers are soft and slightly charred.
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Remove the vegetables from the oven and let them cool slightly.
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Peel the skin off the peppers and tomatoes.
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In a blender, combine the roasted vegetables with vegetable stock and blend until smooth.
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Transfer the soup to a pot and heat over medium heat until warmed through.
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Serve the soup hot, garnished with fresh basil and croutons.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
