Roasted Tomato and Bell Pepper Soup
Roasted Tomato and Bell Pepper Soup is the perfect recipe to try! Not only is it full of flavor, but it's also packed with plenty of fresh ingredients. This soup is sure to have your family asking for seconds!
Equipment
- 1 Immersion Blender or regular blender/food processor
Ingredients
- 4 Bell Peppers
- 2 lbs tomatoes cherry or other
- 5 garlic cloves
- 1 yellow onion - peeled and cut in half
- 2 cups low sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Cut the bell peppers in half and clean out the seeds and membrane.
- Spray baking sheets with olive oil.
- Place the pepper halves, tomatoes, onion, and garlic cloves on prepared baking sheets.
- Roast for 20-30 minutes, until the skin is dark on the peppers and have collapsed. The skin on the tomatoes will soften and begin to burst.
- Allow the peppers to cool and remove the skin.
- Place all the vegetables and the juices from the tomato pan into a stock pot or dutch oven.
- Add in the chicken broth, salt and pepper.
- Using an immersion blender, blend until smooth. *If you don’t have an immersion blender, use a regular blender.
- Heat and serve.
Nutrition
Calories: 139kcalCarbohydrates: 29gProtein: 8gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 341mgPotassium: 1072mgFiber: 7gSugar: 16gVitamin A: 4214IUVitamin C: 176mgCalcium: 103mgIron: 4mg
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