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–+ servings
Linda S. Smith

Roasted Red Pepper Tomato Soup

A comforting bowl of tomato soup with the tanginess of roasted red peppers, perfect for chilly evenings or busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course, Soup
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 cups Ripe tomatoes, chopped Fresh or canned tomatoes can be substituted.
  • 1 cup Roasted red peppers, chopped
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 2 tablespoons Olive oil For sautéing.
  • 3 cups Vegetable or chicken broth
  • 1 teaspoon Chili flakes Adjust based on heat preference.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.
  • 1 handful Fresh basil For garnish.

Method
 

Preparation
  1. Heat a splash of olive oil in a large pot over medium heat.
  2. Sauté diced onions until they’re tender and caramelized, about 5–7 minutes.
  3. Add minced garlic to the pot and stir until fragrant, roughly 1 minute.
Cooking
  1. Pour in chopped tomatoes and roasted red peppers.
  2. Add broth, chili flakes, salt, and pepper.
  3. Bring everything to a gentle simmer for 15–20 minutes.
  4. Once the tomatoes are soft, remove from heat and blend the mixture until it’s smooth.
  5. Finish with fresh basil and adjust the seasoning to your taste before serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 600mgFiber: 5gSugar: 8g

Notes

Serve hot with a drizzle of olive oil and a sprinkle of chili flakes on top. Pairs well with grilled cheese sandwiches, croutons, or a dollop of sour cream.

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