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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
Calories 125kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • 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.
  • Serve with tortilla strips and sprinkle with crushed red pepper flakes or serve with grilled cheese croutons.

Nutrition

Serving: 1g | Calories: 125kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 580mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7950IU | Vitamin C: 166.8mg | Calcium: 36mg | Iron: 1mg