Roasted Red Pepper & Tomato Soup
Preparation Time:
30 min
Ingredients:
- 4 large red bell peppers
- 6 ripe tomatoes
- 1 medium onion
- 3 cloves of garlic
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of dried basil
- 1 teaspoon of sugar
Kitchen Tools Needed:
- Oven
- Blender
- Soup Pot
- Knife
- Cutting Board
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet cut side down.
- Roast the peppers in the oven for about 25-30 minutes or until the skins are charred.
- While the peppers are roasting, chop the onion and garlic. In a large soup pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes. Then add the garlic and sauté for another 1-2 minutes.
- Once the peppers are done, take them out of the oven and allow them to cool slightly. Remove the skins and chop the peppers.
- Add the roasted peppers, fresh tomatoes, and vegetable broth to the soup pot with the sautéed onions and garlic.
- Stir in the dried basil, sugar, and season with salt and pepper.
- Bring the soup to a boil, then lower the heat and let it simmer for about 20 minutes.
- After simmering, use a blender to puree the soup until smooth.
- Serve hot, garnished with fresh basil if desired.
Macros:
- Total Calories: 230kcal
- Carbs: 30g
- Proteins: 5g
- Fats: 10g
