Roasted Red Pepper and Tomato Soup Recipe

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Ingredients:

Serving

3 red peppers
3 tomatoes
5 garlic cloves
1 large onion, cut into thick wedges
2 tbsp olive oil
1/2 tsp salt
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp basil
1/4 tsp pepper
3 cups chicken stock

Directions:

Quarter and seed the red peppers. Core and cut the tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on a foil-lined baking sheet. Add garlic and onion. Mix oil with salt, thyme, rosemary, basil and pepper. Brush over vegetables. Roast on the bottom rack of a 450 F oven for 50-60 minutes or until tender and slightly charred. Let cool for 30 minutes. Slip skins off tomatoes.
In batches, in a blender or food processor, puree vegetables and any juices, along with chicken stock until smooth. Return to sauce pan and add any remaining chicken stock. When soup has heated, garnish with a swirl of sour cream and fresh herbs. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	122.62 Kcal (513 kJ)
Calories from fat	53.11 Kcal
		% Daily Value*
Total Fat	5.9g	9%
Cholesterol	3.6mg	1%
Sodium	370.79mg	15%
Potassium	374.08mg	8%
Total Carbs	12.78g	4%
Sugars	6.74g	27%
Dietary Fiber	2.09g	8%
Protein	4.92g	10%
Vitamin C	83.2mg	139%
Iron	0.1mg	0%
Calcium	22.4mg	2%

Amount Per 100 g
Calories	50.35 Kcal (211 kJ)
Calories from fat	21.81 Kcal
		% Daily Value*
Total Fat	2.42g	9%
Cholesterol	1.48mg	1%
Sodium	152.25mg	15%
Potassium	153.61mg	8%
Total Carbs	5.25g	4%
Sugars	2.77g	27%
Dietary Fiber	0.86g	8%
Protein	2.02g	10%
Vitamin C	34.2mg	139%
Calcium	9.2mg	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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