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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 $1.98

$1.98 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 side dish
spoonacular Score:82%

Spoonacular Score: 82%

 

Smoky roasted tomato and red pepper soup is a gluten free and vegan soup. This recipe serves 4 and costs $1.92 per serving. One serving contains 172 calories, 4g of protein, and 8g of fat. If you have paprika, salt & pepper, onions, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 1 would say it hit the spot. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is tremendous. Try Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini, roasted tomato and red pepper dip, and Smoky Sun Dried Tomato Roasted Red Pepper Hummus for similar recipes.

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
16.91 fl. oz
16.91 fl. oz 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
16.91 fl. oz low sodium vegetable stock
16.91 fl. oz
low sodium vegetable stock

Equipment

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


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: $2.28
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
$5.63
$1.61
$9.12

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
175 Calories
4g Protein
7g Total Fat
25g Carbs
49% Health Score
Limit These
Calories
175
9%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
25g
8%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
716mg
31%

Get Enough Of These
Protein
4g
9%

Vitamin C
107mg
131%

Vitamin A
4921IU
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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