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Smoky roasted tomato and red pepper soup

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.97

$1.97 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan soup,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:84%

Spoonacular Score: 84%

 

The recipe Smoky roasted tomato and red pepper soup can be made in roughly 45 minutes. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $1.97 per serving. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 174 calories. Autumn will be even more special with this recipe. 1 person has tried and liked this recipe. A mixture of bell pepper, olive oil, tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Only a few people really liked this hor d'oeuvre. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is awesome. Try Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini, Smoky Tomato, Roasted Red Pepper & Arugula Pasta, and Smoky Sun Dried Tomato Roasted Red Pepper Hummus for similar recipes.

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Gosset Celebris Extra Brut rosé. Reviewers quite like it with a 5 out of 5 star rating and a price of about 215 dollars per bottle.

Gosset Celebris Extra Brut Rose

This cuvee is designed to appeal to the most discerning palate and,more generally, anyone looking for a touch of romance in their apéritif. Its freshness, with notes of red fruit (strawberry, raspberry and redcurrant), provides a smooth, comfortable sensation that lingers with hints of pink grapefruit.This champagne can be served as an accompaniment to carefullychosen dishes such as salmon, a strawberry and tomato gazpacho with basil, or panfriedscampi.

» Get this wine on Wine.com

Ingredients

Servings:
1 dash
1 dash garlic powder
garlic powder
2 Tbsps
2 Tbsps olive oil
olive oil
2 medium
2 medium onions
onions
1 large
1 large red bell pepper
red bell pepper
some
some salt & pepper
salt & pepper
1 tsp
1 tsp smoked paprika
smoked paprika
1 tsp
1 tsp sugar
sugar
3.31 lb
3.31 lb tomatoes
tomatoes
2.11 cups
2.11 cups low sodium vegetable stock
low sodium vegetable stock
1 dash garlic powder
1 dash
garlic powder
2 Tbsps olive oil
2 Tbsps
olive oil
2 medium onions
2 medium
onions
1 large red bell pepper
1 large
red bell pepper
some salt & pepper
some
salt & pepper
1 tsp smoked paprika
1 tsp
smoked paprika
1 tsp sugar
1 tsp
sugar
3.31 lb tomatoes
3.31 lb
tomatoes
2.11 cups low sodium vegetable stock
2.11 cups
low sodium vegetable stock

Equipment

immersion blender
immersion blender
food processor
food processor
baking pan
baking pan
oven
oven
sauce pan
sauce pan
blender
blender
immersion blender
immersion blender
food processor
food processor
baking pan
baking pan
oven
oven
sauce pan
sauce pan
blender
blender


Instructions

  1. Preheat the oven to 190C/375F and position one rack in the middle of the oven.
  2. Place the tomatoes, bell pepper and onions in a large baking dish. Drizzle with olive oil, sprinkle with salt, pepper and garlic powder, and toss to coat. Then turn the tomatoes and bell pepper so that they are skin down in the dish.
  3. Bake for about 45 minutes, or until the tomatoes start collapsing and the onions start caramelizing.
  4. Empty the baking dish in a deep saucepan and puree with an immersion blender. If you use a conventional blender or food processor, work in batches to puree.
  5. Blend in 250ml/1 cup of the stock and keep adding the rest about half a cup at a time until the soup is the desired consistency. I use 500ml/2 cups of broth, but add more if you like a thinner soup.
  6. Stir in the sugar, then add smoked paprika to taste.
  7. Serve with croutons.
  8. Enjoy!
  9. Get more recipes on my blog http://alalemon.com

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.97
Ingredient
2 Tablespoons olive oil
2 mediums onions
1 large red bell pepper
1 teaspoon smoked paprika
1.5 kgs tomatoes
500 milliliters low sodium vegetable stock
Price
$0.33
$0.48
$0.82
$0.24
$4.40
$1.60
$7.88

Nutritional Information

Quickview
173 Calories
4g Protein
8g Total Fat
25g Carbs
48% Health Score
Limit These
Calories
173k
9%

Fat
8g
12%

  Saturated Fat
1g
7%

Carbohydrates
25g
8%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
713mg
31%

Get Enough Of These
Protein
4g
9%

Vitamin C
107mg
131%

Vitamin A
4919IU
98%

Vitamin K
36µg
35%

Potassium
1067mg
31%

Manganese
0.55mg
28%

Fiber
6g
26%

Vitamin E
3mg
26%

Vitamin B6
0.5mg
25%

Folate
85µg
21%

Vitamin B3
2mg
14%

Magnesium
52mg
13%

Copper
0.25mg
13%

Vitamin B1
0.19mg
13%

Phosphorus
118mg
12%

Iron
1mg
8%

Vitamin B2
0.13mg
7%

Zinc
0.86mg
6%

Vitamin B5
0.54mg
5%

Calcium
54mg
5%

covered percent of daily need

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