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Tomato and Roasted Sweet Pepper Soup

Tomato and Roasted Sweet Pepper Soup
Need a gluten free, dairy free, and vegetarian soup? Tomato and Roasted Sweet Pepper Soup could be a tremendous recipe to try. One serving contains 108 calories, 4g of protein, and 4g of fat. This recipe serves 5. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up garlic, pepper flakes, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

1
Line 15x10x1-inch pan with foil. Set oven control to broil.
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Aluminum FoilAluminum Foil
OvenOven
Frying PanFrying Pan
2
Cut bell peppers into quarters, removing membranes and seeds.
Ingredients you will need
Bell PepperBell Pepper
SeedsSeeds
3
Place skin sides up in pan; press down to flatten.
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Frying PanFrying Pan
4
Broil peppers with tops 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes.
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PeppersPeppers
WrapWrap
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Aluminum FoilAluminum Foil
5
Remove skin from peppers; discard.
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PeppersPeppers
6
Cut peppers into 1/2-inch pieces. Set aside.
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PeppersPeppers
7
Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
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GarlicGarlic
OnionOnion
Cooking OilCooking Oil
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Sauce PanSauce Pan
8
Stir in tomatoes, broth, sugar, red pepper flakes and salt.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
TomatoTomato
BrothBroth
SugarSugar
SaltSalt
9
Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
Ingredients you will need
PeppersPeppers
DifficultyHard
Ready In40 m.
Servings5
Health Score22
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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