Roasted Red Pepper and Tomato Soup
Red bell peppers are a rich source of vitamin C, which helps boost the immune system.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Red Pepper and Tomato Soup
Ingredients
Instructions
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Preheat the oven to 450°F (230°C).
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Place the red bell peppers, tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with olive oil, salt, and black pepper.
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Roast in the oven for about 25-30 minutes or until the vegetables are charred and softened.
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Remove from the oven and let them cool slightly.
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Peel off the skin from the red bell peppers and tomatoes.
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In a blender, add the roasted vegetables, vegetable broth, and fresh basil leaves. Blend until smooth.
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Pour the mixture into a pot and bring to a simmer over medium heat.
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Stir in the heavy cream and simmer for another 5 minutes.
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
