Roasted Red Pepper and Tomato Soup Recipe

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Roasted Red Pepper and Tomato Soup
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Ingredients:

Directions:

  1. 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.
  2. In blender, add roasted vegetables and bottled red peppers. Blend until smooth.
  3. 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 ServingPer 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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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

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