Nutrition Facts
Servings: 6 ServingCalories:207kcalTotal Fat:20gSaturated Fat: 10gCholesterol:40mgSodium:712mgPotassium:180mgTotal Carbohydrate:9gDietary Fiber: 2gSugars: 3gProtein:4gVitamin A: 1102IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Roasted Red Pepper and Tomato Soup is a delightful blend of vibrant flavors and comforting warmth. This Soup brings together the sweetness of roasted red peppers, the acidity of ripe tomatoes, and a hint of garlic, creating a dish that is both satisfying and nourishing. Whether enjoyed as a starter or a main course, this soup is perfect for cozy evenings or as a refreshing option in warmer months.
Roasted Red Pepper and Tomato Soup: Easy and Delicious Recipes
Who can resist a bowl of warm, comforting Soup, especially when it’s made with the vibrant flavors of roasted red peppers and juicy tomatoes. Roasted Red Pepper and Tomato Soup is not only a delightful dish but also easy to prepare, making it a perfect weeknight meal or a crowd-pleaser for gatherings. Let’s explore the ingredients and how to whip up this delightful recipe!
At its core, Roasted Tomato Soup is a harmonious blend of rich, flavorful ingredients that transform into a comforting dish. Here’s what you’ll need:
This soup isn't just comforting; it’s also packed with health benefits! Tomatoes are rich in vitamins C and K and are a fantastic source of antioxidants such as lycopene, which may help reduce the risk of chronic diseases. Red peppers are loaded with vitamins A and C, supporting your immune system and skin health. Additionally, the use of olive oil provides heart-healthy fats.
One of the best aspects of Roasted Red Pepper and Tomato Soup is that it’s perfect for meal prep! You can make a large batch and store it in the refrigerator for 3–4 days. If you want to keep it longer, simply freeze the soup in airtight containers for up to 3 months. To reheat, just thaw overnight in the fridge and then warm it up on the stove or in the microwave.
This soup pairs beautifully with a variety of dishes, making it a great option for lunch or dinner. Consider serving it with:
A few kitchen tools can make preparing this soup a breeze:
Get creative with your Roasted Red Pepper by trying these variations:
When serving your Roasted Red Pepper and Tomato Soup, consider garnishing with:
To store your leftover soup, allow it to cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Always let it thaw in the fridge before reheating.
Roasted Red Pepper and Tomato Soup is not just a recipe; it's a celebration of flavors that can elevate any meal. The combination of Roasted Red Pepper and Tomato Soup creates a rich, hearty Soup that is both delicious and nutritious. Perfect for gatherings or a quiet night in, this soup is sure to become a beloved staple in your culinary repertoire. Enjoy the warmth and comfort it brings, and feel free to experiment with additional spices or toppings to make it your own.
More Delicious Soups to Try
Roasted Red Pepper and Tomato Soup is a delightful recipe that combines convenience and incredible flavor whether served in a cozy bowl for yourself or presented to guests this soup is sure to impress.
Preheat your oven to 200°C (400°F).
In an oven tray, place the 5 tomatoes and 2 seeded red peppers.
Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of Italian herbs. Toss to evenly coat the vegetables.
Bake in the preheated oven for 30 minutes or until the vegetables are tender and slightly charred.
In a bowl, heat 1 tablespoon of olive oil and melt 5 grams of butter over medium heat.
Add the chopped onions and sauté until translucent.
Sauté for one more minute after adding the minced garlic.
Remove the roasted tomatoes and peppers from the oven and add them to the sautéed onions and garlic.
Pour in 300 ml of water and bring to a simmer. Cook for 10 minutes.
Make sure the soup is smooth by pureeing it with an immersion blender. If desired, you can also transfer it to a blender in batches.
Add black pepper to taste and stir in 150 ml of 10% cream. Warm through without boiling.
Taste and adjust seasoning as needed. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.
Enjoy your homemade roasted tomato and red pepper soup.
Servings: 6 ServingCalories:207kcalTotal Fat:20gSaturated Fat: 10gCholesterol:40mgSodium:712mgPotassium:180mgTotal Carbohydrate:9gDietary Fiber: 2gSugars: 3gProtein:4gVitamin A: 1102IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Note 1: You can add other vegetables like carrots or celery for additional flavor.
Note 2: To make it vegan substitute the butter with vegan butter or olive oil, and use a plant-based cream or leave out the cream entirely for a lighter version.
Note 3: Serve with crusty bread croutons or a sprinkle of fresh herbs like basil or parsley for added freshness.
Note 4: Consider garnishing with a swirl of cream, a sprinkle of grated cheese or a drizzle of balsamic reduction before serving.
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
