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
- 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.
- Remove from oven, and allow to cool.
- Transfer roasted vegetables to WildSide+ jar, secure lid, and select "Soup."
- Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan.
- 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.
Made this today and it was yummy!! I’m thinking about going crazy and canning some!
This is not a raw soup, but a great soup recipe made easier with the help of the Blendtec. I added coconut milk, instead of lowfat milk, & also enhanced the richness by adding a Tbs of coconut oil (not expeller pressed). It was delicious!!
This sounds delicious! How bout adding gouda? Do you think at the end of simmering!
Just want to say I made this soup on a rainy Sunday – and it was FANTASTIC! I did add a bit more season salt (has paprika and pepper in the blend) to taste, and juice of 1 small lime to give it a little more lively flavor. Was even better on the second day as a leftover!
Made this last night and we were not too impressed with it. It was just OK. I have much better soups in my arsenal, so I probably won’t be making this again.
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