Description
A hearty roasted red pepper tomato soup that warms your soul.
Ingredients
Scale
- 4 large roasted red peppers
- 2 cans of diced tomatoes (14.5 oz each)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add roasted red peppers and diced tomatoes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Blend the soup until smooth.
- Season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
- For a creamier texture, add a splash of cream or coconut milk.
- This soup can be stored in the fridge for up to 5 days.
- Freeze portions for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg