Roasted red pepper and tomato soup


by: Aimee Plesa

This delicious soup features the flavor of roasted red peppers, tomato, garlic and basil. Not only is it a delight to the senses, it is healthy, too!


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serves: 6-8

4 medium to large sweet red peppers, seeded and cut into chunks

3 roma tomatoes, seeded and cut into chunks

3 cloves garlic, sliced

drizzle olive oil

1 medium size white or yellow onion cut into chunks

drizzle olive oil

4 cups chicken broth

2 cups water

6-8 leaves fresh basil cut chiffonade

salt and pepper to taste

Nutrition Facts
Roasted red pepper and tomato soup

Servings Per Recipe: 6

Amount per Serving

Calories: 53

  • Total Fat: 0.7 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 582.3 mg
  • Total Carbs: 10.1 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 5.8 g
  • Protein: 2.3 g

how is this calculated?

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1.  Preheat oven to 350 degrees.

2.  Pour the oil on a large baking sheet and add pepper, tomato and garlic pieces, stirring to coat.

3.  Roast for 15 minutes, stir then return to oven for 15 more minutes.

4.  While vegetables are roasting, add remaining oil and onions to a large stockpot and cook until soft.

5.  Add broth, water and roasted vegetable mixture.

6.  Bring to a boil over medium high heat.

7.  Reduce heat and simmer for 15-20 minutes, until all vegetables are soft.

8.  Strain out vegetables and place in a food processor with 1 cup of the broth.

9.  Puree until smooth then return to pot.

10.  Cook for 15 minutes to thicken slightly then stir in salt, pepper and basil.

11.  Serve hot.

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