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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:

    2 hrs 30 mins

    30 mins

    2 hrs

    Chef #801126's Note:

    From www.ontariogreenhouse.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Quarter and seed the red peppers. Core and cut the tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on a foil-lined baking sheet. Add garlic and onion. Mix oil with salt, thyme, rosemary, basil and pepper. Brush over vegetables. Roast on the bottom rack of a 450 F oven for 50-60 minutes or until tender and slightly charred. Let cool for 30 minutes. Slip skins off tomatoes.
    2. 2
      In batches, in a blender or food processor, puree vegetables and any juices, along with chicken stock until smooth. Return to sauce pan and add any remaining chicken stock. When soup has heated, garnish with a swirl of sour cream and fresh herbs. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Red Pepper and Tomato Soup

    Serving Size: 1 (273 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 124.1
     
    Calories from Fat 56
    45%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.0 g
    5%
    Cholesterol 3.6 mg
    1%
    Sodium 370.9 mg
    15%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 2.3 g
    9%
    Sugars 7.1 g
    28%
    Protein 4.5 g
    9%

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