SeasonSort Week of Jul 10 · updated Fri

Roasted Red Pepper and Tomato Soup

Name: Roasted Red Pepper and Tomato Soup
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 to 9 medium tomatoes , cored and quartered; 3 red bell peppers , seeded and quartered; 2 small yellow onions, cut into wedges about ¾″ wide on the outer edges; 2 tablespoons extra virgin olive oil, divided; 6 cloves garlic, unpeeled; 4 cups vegetable broth; ¼ teaspoon smoked paprika; Pinch of cayenne pepper; Fine salt and freshly ground black pepper, to taste

Recipe by Cookie + Kate · ★ 4.7 (94) · indexed by SeasonSort

70 min

Total time

Servings

~$0.59

Per serving · Midwest

In-season items

Full method & photos on Cookie + Kate

SeasonSort shows the facts — ingredients, nutrition, and cost. The recipe steps live on the source blog.

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Ingredients

Cooking for

Adults 12

Kids 0

8 to 9 medium tomatoes , cored and quartered
3 red bell peppers , seeded and quartered in season · cheap now
2 small yellow onions, cut into wedges about ¾″ wide on the outer edges
2 tablespoons extra virgin olive oil, divided
6 cloves garlic, unpeeled
4 cups vegetable broth
¼ teaspoon smoked paprika
Pinch of cayenne pepper
Fine salt and freshly ground black pepper, to taste

Nutrition · per serving

149

Calories

4 g

Protein

24 g

Carbs

6 g

Fat

Nutrition as published by Cookie + Kate. Cost is an estimate from this week’s regional produce & meat prices plus typical pantry costs. Indexed as factual data — the full method and photos live on Cookie + Kate.

Balance your plate

+ Protein✓ Veggie+ Carb

Add a protein: grilled chicken or a fried egg, canned chickpeas or black beans, or crispy tofu.
Add a carb: steamed rice or quinoa, crusty bread, or roasted potatoes.

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