Appetizers / Soups / Salads

Roasted Red Pepper and Tomato Soup (Homemade) is for Soup.

Roasted Red Pepper and Tomato Soup (Homemade) takes 30 minutes to prepare.

Roasted Red Pepper and Tomato Soup (Homemade) takes 25 minutes to cook.

Roasted Red Pepper and Tomato Soup (Homemade) makes 9 servings.

The ingredients for Roasted Red Pepper and Tomato Soup (Homemade) are:

15.0 serving Tomatoes, Roma, Fresh, 1 Med
74.0 gram(s) bell pepper, red, sweet, raw
1.0 medium Carrots, raw
8.0 serving Pompeian Extra Virgin Olive Oil First Cold Press
1.5 cup, sliced Zucchini
1.5 clove Garlic
1.0 medium (2-1/2" dia) Onions, raw
17.0 gram(s) Poblano/Ancho Pepper
1.0 stalk, large (11"-12" long) Celery, raw
2.0 tsp Knorr Chicken Bouillon
1.0 tsp Salt
1.0 tbsp Pepper, black
3.0 cup (8 fl oz) Water, tap

Here is how you make Roasted Red Pepper and Tomato Soup (Homemade):

Preheat oven to 375 degrees. Wash and rough chop all your vegetables. Season to taste with your favorite seasonings or salt & pepper. Add EVOO to coat (you may not need a whole 0.5 cup) your vegetables and place on a sheet pan. Roast for 20 minutes or until starting to brown and you can smell the veggies. Take vegetables out of the oven and warm up your chicken stock or make your stock from bouillon. I use 2 tsp of bouillon to 3 cups of water. Your preference here on the saltiness of your stock, remember you salted your veggies too! Once stock is warmed, sppon vegetables into a large blender and add stock in batches. Blend to desired consistency. Enjoy!Serving Size: Makes 9, 1 cup servingsNumber of Servings: 9.0Recipe submitted by SparkPeople user PLATINUMPHD.

The nutritional information for Roasted Red Pepper and Tomato Soup (Homemade) is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 189.5

• Total Fat: 14.4 g
• Cholesterol: 0.0 mg
• Sodium: 406.2 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 3.4 g
• Protein: 2.5 g