Roasted Tomato-and-Red Pepper Soup Recipe

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Ingredients

Count

Nutrition

138

Calories

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Ingredients:

Serving

Directions:

Preheat broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell peppers and tomatoes, skin sides up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until vegetables are blackened. Place peppers in a zip-top plastic bag; seal, and let stand 10 minutes. Peel peppers and tomatoes; chop. Place half of chopped peppers and half of chopped tomatoes in a blender; process until smooth. Set aside.
Heat oil in a saucepan over medium-low heat. Add onion and garlic; cover and cook 5 minutes. Add pureed vegetables, remaining chopped bell peppers and tomatoes, tomato juice, 1 tablespoon marjoram, salt, and pepper; cook over medium heat until thoroughly heated. Garnish with marjoram sprigs, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	137.98 Kcal (578 kJ)
Calories from fat	50.86 Kcal
		% Daily Value*
Total Fat	5.65g	9%
Sodium	254.96mg	11%
Potassium	779.68mg	17%
Total Carbs	19.57g	7%
Sugars	13.76g	55%
Dietary Fiber	4.03g	16%
Protein	3.06g	6%
Vitamin C	150.5mg	251%
Vitamin A	2.7mg	91%
Iron	46.6mg	259%
Calcium	50mg	5%

Amount Per 100 g
Calories	31.98 Kcal (134 kJ)
Calories from fat	11.79 Kcal
		% Daily Value*
Total Fat	1.31g	9%
Sodium	59.1mg	11%
Potassium	180.73mg	17%
Total Carbs	4.54g	7%
Sugars	3.19g	55%
Dietary Fiber	0.93g	16%
Protein	0.71g	6%
Vitamin C	34.9mg	251%
Vitamin A	0.6mg	91%
Iron	10.8mg	259%
Calcium	11.6mg	5%

* 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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