Roasted Red Pepper and Tomato Soup Recipe

Name: Roasted Red Pepper and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ⅛ teaspoon salt; 2 garlic cloves, whole and unpeeled; 1 red onion, quartered; 3 tomatoes, cut in half; 2 (340 g) jars roasted red peppers; 2 cups chicken broth; 2 teaspoons balsamic vinegar; ½ cup merlot red wine; ¼ teaspoon cayenne; salt and pepper

Servings: persons

1 tablespoon olive oil
⅛ teaspoon salt
2 garlic cloves, whole and unpeeled
1 red onion, quartered
3 tomatoes, cut in half
2 (340 g) jars roasted red peppers
2 cups chicken broth
2 teaspoons balsamic vinegar
½ cup merlot red wine
¼ teaspoon cayenne
salt and pepper

1
Toss garlic, onion and tomatoes with olive oil and salt.
2
Roast garlic, onion and tomatoes in 400 degree oven for 45 minutes.
3
When vegetables are slighly cooled, remove skin from garlic and tomatoes.
4
In blender, add roasted vegetables and bottled red peppers.
5
Blend until smooth.
6
In a pot on stove, pour blended vegetable mixture.
7
Add chicken broth, vinegar, Merlot and cayenne pepper.
8
Add salt and pepper to taste.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, ⅛ teaspoon salt, 2 garlic cloves, whole and unpeeled, 1 red onion, quartered, and more.

Yes, Roasted Red Pepper and Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper and Tomato Soup

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