Roasted Red Pepper and Tomato Soup Recipe

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Ingredients:

Serving

Directions:

Toss garlic, onion and tomatoes with olive oil and salt. Roast garlic, onion and tomatoes in 400 degree oven for 45 minutes. When vegetables are slighly cooled, remove skin from garlic and tomatoes.
In blender, add roasted vegetables and bottled red peppers. Blend until smooth.
In a pot on stove, pour blended vegetable mixture. Add chicken broth, vinegar, Merlot and cayenne pepper. Add salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	57.07 Kcal (239 kJ)
Calories from fat	21.2 Kcal
		% Daily Value*
Total Fat	2.36g	4%
Sodium	340.78mg	14%
Potassium	195.58mg	4%
Total Carbs	4.16g	1%
Sugars	2.15g	9%
Dietary Fiber	0.72g	3%
Protein	0.56g	1%
Vitamin C	11.8mg	20%
Iron	0.1mg	1%
Calcium	16mg	2%

Amount Per 100 g
Calories	37.33 Kcal (156 kJ)
Calories from fat	13.87 Kcal
		% Daily Value*
Total Fat	1.54g	4%
Sodium	222.89mg	14%
Potassium	127.92mg	4%
Total Carbs	2.72g	1%
Sugars	1.41g	9%
Dietary Fiber	0.47g	3%
Protein	0.37g	1%
Vitamin C	7.7mg	20%
Iron	0.1mg	1%
Calcium	10.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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