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Roasted Red Pepper and Tomato Soup

A super delicious soup made special with fresh produce from the farmers market.

Servings: 6 servings
: 125 kcal
  • 6 medium sweet red peppers, roasted and chopped
  • 4 medium tomatoes, roasted, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 32 oz containers chicken broth
  • 4 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry power
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  1. In a dutch oven or soup kettle, saute' carrots, onions, celery and garlic in oil until veggies are tender. Add roasted peppers and tomatoes. Stir for 5 minutes. Stir in chicken broth; stir in sugar, and seasonings. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Cool for 30 minutes. Puree mixture in small batches in a blender or use an immersion blender. Blend ingredients together well. Heat on low until heated through.
  2. Serve with tortilla strips and sprinkle with crushed red pepper flakes or serve with grilled cheese croutons.
Nutrition Facts
Roasted Red Pepper and Tomato Soup
Amount Per Serving (1 g)
Calories 125 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 233mg10%
Potassium 580mg17%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 12g13%
Protein 3g6%
Vitamin A 7950IU159%
Vitamin C 166.8mg202%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.