Roasted Red Pepper and Tomato Soup
This Roasted Red Pepper and Tomato Soup is brimming with the rich flavors of roasted produce. You'll love the luxurious deep flavors as much as knowing how healthy it is!
Servings: 4
Calories: 200kcal
Ingredients
- 5 Red Peppers
- 3 vine tomatoes, quartered
- 4 cloves Garlic
- 1 Sweet Onion, quartered
- 2 cup Carrots 1, diced
- 1 cups large Russet Potato 2, large chop
- 2 cups Chicken Stock
- 1 teaspoon lemon juice
- ¼ teaspoon heaping Smoked Paprika
- ⅛ teaspoon Cayenne Pepper
- Fresh ground pepper
- Salt to taste
Instructions
- Preheat oven to 450 degrees.
- Place tomato, onion, and garlic on a sheet pan and roast in the oven.
- Remove garlic after 10 minutes (it should be slightly softened and have a roasted aroma)
- Roast tomatoes and onions for 40 minutes total, or until beginning to blacken.
- Add chicken stock, carrots, and potatoes to a sauce pan and bring to a boil. Reduce to a simmer and cook until carrots and potatoes have softened.
- If using a gas stove, blacked the red peppers on the burners while onions and tomatoes roast. Otherwise, use the broiler, rotating the peppers as needed to blacken the full exterior.
- Scrub the blackened skin off the peppers, and remove stems and seeds.
- Add all ingredients to a blender and puree till smooth. Work in batches if needed.
- Add salt and pepper to taste.
Notes
IF YOU LIKED THIS RECIPE you will love my Chicken Coconut Curry Noodle Soup recipe!
Nutrition
Calories: 200kcal