From Cookie and Kate
Roasted Red Pepper and Tomato Soup
- Time
- 1 hr 10 min
- Makes
- 12
- Ingredients
- 9
6 things you may not have.
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Ingredients
- 8 to 9 medium tomatoes (about 5 pounds), cored and quartered
- 3 red bell peppers (about 1 pound), seeded and quartered
- 2 small yellow onions, cut into wedges about ¾″ wide on the outer edges
- 2 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, unpeeled
- 4 cups (32 ounces) vegetable broth
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper (omit if sensitive to spice)
- Fine salt and freshly ground black pepper, to taste
Nutrition · per serving
2 cups per serving
- Calories
- 149 kcal
- Fat
- 5.7 g
- Fiber
- 6.3 g
- Sugar
- 14.8 g
- Sodium
- 680.1 mg
- Protein
- 4.4 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 23.5 g
- Saturated fat
- 0.8 g
As published by Cookie and Kate.
The method
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