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Roasted Red Pepper and Tomato Soup
  • prep: 5 min
  • cook: 25 min
  • total: 30 min
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  • servings:
  • Summary

    Warm up on even the most chilly night with this super simple roasted red pepper and tomato soup that requires just 10 ingredients and is done in 30 minutes.

    Ingredients

    • 2 tablespoons olive oil
    • 1 leek (white only), thinly sliced
    • ½ onion, chopped
    • 3 cloves garlic, minced
    • 1 (28 oz.) can fire roasted tomatoes
    • 1 (13 oz.) jar roasted red peppers, drained
    • 1 teaspoon dried oregano
    • 1 teaspoon granulated sugar
    • Salt and black pepper, to taste
    • To serve: cheese, toast, etc.

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 92 % Daily Value *
    • Total Fat: 8 g 13%
    • Saturated Fat: 2 g 9.14%
    • Trans Fat: 0 g %
    • Cholesterol: 4 mg 1.25%
    • Sodium: 96 mg 3.98%
    • Calcium: 59 mg 5.88%
    • Potassium: 13 mg 0.37%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.31%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 3 g %
    • Dietary Fiber: 0 g 1.23%
    • Sugar: 2 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 6.53%
    • Vitamin C 9.32%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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