Appetizers / Soups / Salads

Roasted Red Pepper and Tomato Soup - Dairy-free is for Soup.

Roasted Red Pepper and Tomato Soup - Dairy-free takes several minutes to prepare.

Roasted Red Pepper and Tomato Soup - Dairy-free takes several minutes to cook.

Roasted Red Pepper and Tomato Soup - Dairy-free makes 8 servings.

The ingredients for Roasted Red Pepper and Tomato Soup - Dairy-free are:

650 grams Peppers, sweet, red, fresh
200 grams Onions, raw
2 grams Olive Oil
1 tbsp Paprika
30 gram(s) knorr vegetable broth powder (by KAYCEOLCEOLCEOL)
1000 mL Water, tap
400 grams Crushed Tomatoes
2 tsp packed Brown Sugar (or use half the amount of Splenda brand brown sugar

Here is how you make Roasted Red Pepper and Tomato Soup - Dairy-free:

Roasted peppers in 200 C oven until skins turn black.Put peppers in covered pot or bowl for 10-20 minutes allowing them to steam and cool down.Saute chopped onion in soup pot using minimal oil until lightly browned.Peel peppers, rough chop/cut and add to sauteed onions while maintaining low heat.Add smoked sweet paprika and soup powder and stir until dry ingredients are mixed with onions & peppers.Add crushed tomatoes and water, stir while maintaining low heat.Turn off heat and allow to cool.Puree mixture using immersion blender or blender.Add brown sugar as needed to add a bit of sweetness to overall taste (like summer sweet tomatoes.)Serving Size:?Yield 2 liters- servings depends on portions

The nutritional information for Roasted Red Pepper and Tomato Soup - Dairy-free is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 62.8

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 71.6 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 3.3 g
• Protein: 2.5 g

The dietary needs meet for Roasted Red Pepper and Tomato Soup - Dairy-free is Vegan