Roasted Red Pepper Soup With Vegetable Broth Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Vegetable broth3 Cup (48 tbs)
 Roasted red peppers12
 Red onion1 Medium, chopped
 Garlic2 Clove (10 gm)
 Hot red pepper flakes1⁄4 Teaspoon
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 583 Calories from Fat 3

% Daily Value*

Total Fat 0.32 g0.49%

Saturated Fat 0.04 g0.22%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7281.1 mg303.4%

Total Carbohydrates 67 g22.4%

Dietary Fiber 6.9 g27.6%

Sugars 55.6 g

Protein 2 g3.6%

Vitamin A 1245.5% Vitamin C 1508.5%

Calcium 3.9% Iron 2.6%

*Based on a 2000 Calorie diet

Directions

In a stockpot, bring the Vegetable Broth to a boil.
Add the red peppers, onion, garlic, and red pepper flakes.
Bring back to a boil, then immediately reduce the heat and simmer for about 10 minutes.
Transfer to a blender or food processor and blend until smooth.
Add salt and pepper to taste.
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