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    You are in: Home / Recipes / Roasted Red Pepper and Tomato Soup Recipe
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    Roasted Red Pepper and Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    eillena's Note:

    I made up this soup recipe last summer. I use Jackson-Triggs Merlot - a great Ontario wine. I used bottled roasted red peppers as I didn't have any fresh red peppers at the time. Feel free to substitute fresh roasted red peppers.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toss garlic, onion and tomatoes with olive oil and salt. Roast garlic, onion and tomatoes in 400 degree oven for 45 minutes. When vegetables are slighly cooled, remove skin from garlic and tomatoes.
    2. 2
      In blender, add roasted vegetables and bottled red peppers. Blend until smooth.
    3. 3
      In a pot on stove, pour blended vegetable mixture. Add chicken broth, vinegar, Merlot and cayenne pepper. Add salt and pepper to taste.

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    Nutritional Facts for Roasted Red Pepper and Tomato Soup

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 135.3
     
    Calories from Fat 43
    31%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 2788.5 mg
    116%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.1 g
    16%
    Protein 4.9 g
    9%

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