Roasted Red Pepper and Tomato Soup
Ingredients
The vegetables
-
8 to 9
medium
tomatoes
-
3
red bell peppers
-
2
small
yellow onions
-
6
cloves
garlic
The broth and spices
-
4
cups
vegetable broth
-
¼
teaspoon
smoked paprika
-
1
pinch
cayenne pepper
-
2
tablespoons
extra virgin olive oil
-
to taste
fine salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 375°F and prepare baking sheets with parchment paper.
- Place tomatoes on one sheet and bell peppers with onions on another, drizzling olive oil over each.
- Toss the vegetables to coat lightly in oil and arrange them properly on the sheets.
- Roast the vegetables in the oven for 35 to 45 minutes until tender and golden.
- In a pot, bring vegetable broth to a boil, then add roasted vegetables and garlic.
- Simmer the mixture for 10 minutes, then purée the soup until smooth.
- Season with additional salt and pepper to taste.
Nutrition Facts (estimated)
Servings
12 cups
Calories
150
Total fat
5g
Total carbohydrates
24g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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