Tomato and Roasted Sweet Pepper Soup

Vegetarian
Gluten Free
Dairy Free
Health score
16%
Tomato and Roasted Sweet Pepper Soup
40 min.
5
130kcal

Suggestions


Welcome to a delightful culinary experience with our Tomato and Roasted Sweet Pepper Soup! This vibrant and flavorful soup is not only a feast for the eyes but also a nourishing option for those seeking a vegetarian, gluten-free, and dairy-free meal. Perfectly suited for any occasion, whether as a starter, a light snack, or a comforting antipasti, this soup is sure to impress your family and friends.

Imagine the rich aroma of roasted bell peppers mingling with the sweetness of ripe tomatoes, creating a symphony of flavors that dance on your palate. The process begins with broiling the peppers to achieve that irresistible char, which adds depth and complexity to the dish. Combined with the freshness of garlic and onion, this soup is a celebration of wholesome ingredients that come together in just 40 minutes.

With only 130 calories per serving, you can indulge guilt-free while enjoying a bowl of this delicious soup. The balance of protein, healthy fats, and carbohydrates makes it a satisfying choice for any meal. Whether you're warming up on a chilly day or looking for a light yet fulfilling dish, this Tomato and Roasted Sweet Pepper Soup is the perfect addition to your recipe repertoire. Dive into this culinary adventure and savor every spoonful!

Ingredients

  • large bell pepper red yellow
  • tablespoon vegetable oil 
  • 0.5 cup onion chopped
  • cloves garlic finely chopped
  • 28 oz canned tomatoes with basil, undrained organic crushed canned
  • 3.5 cups chicken broth reduced-sodium (from 32-oz carton)
  • teaspoon sugar 
  • 0.3 teaspoon pepper black red crushed
  • 0.3 teaspoon coarse salt (kosher or sea salt)

Equipment

  • frying pan
  • sauce pan
  • oven
  • aluminum foil

Directions

  1. Line 15x10x1-inch pan with foil. Set oven control to broil.
  2. Cut bell peppers into quarters, removing membranes and seeds.
  3. Place skin sides up in pan; press down to flatten.
  4. Broil peppers with tops 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes.
  5. Remove skin from peppers; discard.
  6. Cut peppers into 1/2-inch pieces. Set aside.
  7. Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
  8. Stir in tomatoes, broth, sugar, red pepper flakes and salt.
  9. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.

Nutrition Facts

Calories130kcal
Protein18.46%
Fat26.74%
Carbs54.8%

Properties

Glycemic Index
39.42
Glycemic Load
5.08
Inflammation Score
-9
Nutrition Score
18.025652102802%

Flavonoids

Luteolin
0.4mg
Isorhamnetin
0.8mg
Kaempferol
0.12mg
Myricetin
0.02mg
Quercetin
3.42mg

Nutrients percent of daily need

Calories:129.89kcal
6.49%
Fat:4.39g
6.76%
Saturated Fat:0.82g
5.14%
Carbohydrates:20.25g
6.75%
Net Carbohydrates:15.52g
5.64%
Sugar:11.45g
12.72%
Cholesterol:0mg
0%
Sodium:380.51mg
16.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.82g
13.65%
Vitamin C:100.13mg
121.37%
Vitamin A:2425.34IU
48.51%
Vitamin B3:4.88mg
24.42%
Vitamin B6:0.48mg
24.09%
Potassium:775.81mg
22.17%
Vitamin E:3.29mg
21.9%
Manganese:0.41mg
20.34%
Copper:0.4mg
19.85%
Fiber:4.73g
18.9%
Vitamin K:16.82µg
16.02%
Iron:2.77mg
15.37%
Folate:53.92µg
13.48%
Phosphorus:124.19mg
12.42%
Vitamin B2:0.19mg
11.45%
Vitamin B1:0.16mg
10.97%
Magnesium:43.33mg
10.83%
Calcium:71.44mg
7.14%
Vitamin B5:0.68mg
6.77%
Zinc:0.8mg
5.36%
Vitamin B12:0.17µg
2.75%
Selenium:1.29µg
1.85%