Dinner · Gluten Free · Meal Ideas · Soups · Warm Soups · 58 comments ·

Roasted Red Pepper and Tomato Soup Recipe

roasted red pepper and tomato soup recipe
Make this delicious soup with fresh produce from your local farmer's market.

Overview

Total time:  1 H  21 M  40 S

Servings:  4

Calories:  134

Ingredients

  • 1/8 tsp. paprika
  • 1/4 tsp. ground black pepper
  • 3/4 tsp. kosher or sea salt
  • 1/2 cup low-fat milk
  • 1/2 cup vegetable broth
  • 1 tbsp. olive oil
  • 2 red peppers deseeded and roughly chopped
  • 2 lbs. tomatoes quartered
  • 1 medium onion roughly chopped
  • 3 cloves garlic

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 4g
  • Saturated Fat: 0g
  • Cholesterol: 2mg
  • Sodium: 442mg
  • Carbohydrates: 21g
  • Fiber: 5g
  • Sugar: 14g
  • Protein: 4g

Instructions

  1. Place garlic, onion, tomatoes, and red peppers on a 9-x-13-inch baking sheet, and cover with olive oil Roast at 375°F for 1 hour.
  2. Remove from oven, and allow to cool.
  3. Transfer roasted vegetables to WildSide+ jar, secure lid, and select "Soup."
  4. Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan.
  5. Simmer for 20 minutes to enhance flavor of soup. 

 

Notes

For a vegan version of this soup, replace low-fat milk with ½ cup coconut milk.  

58 comments

  • mike

    monika ! just go buy a can of and quit bitching!

  • Mike

    Looks great. Thanks for sharing

  • marianne

    Whats a serving size?

  • barjos

    Can I use a Foursided jar? I don’t have a WildSide Jar. Thanks

  • Kimberly Charmaine

    You don’t need to heat on the stove. Just use Blendtec’s soup setting. I make hot soup daily.

Leave a comment

Please note, comments must be approved before they are published

Back to Recipes