Bell Pepper and Roasted Tomato Cream Soup

El invitado de invierno
Reviews(1)
Bell Pepper and Roasted Tomato Cream Soup
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Description

Get your favorite bread and cheese ready because this recipe for Bell Pepper and Roasted Tomato Cream Soup just calls for a side of melty grilled cheese sandwiches. First roasted, the bell peppers, onion, garlic, and tomatoes are then blended until creamy and smooth and then seasoned with cumin and paprika and cooked until thick and hot for a savory soup to serve for lunch or dinner. Low in calories, this is a great entree for when you are trying to eat light.

Ingredients

1 red onion (large)
1 1/4 kilograms tomatoes
2 red bell pepper (large)
1 garlic (head)
water (optional)
1/2 teaspoon cumin (crushed)
1 teaspoon paprika
salt
extra-virgin olive oil

Directions

1Preheat the oven to 180 degrees Celsius.
2Wrap the onion with aluminum foil.
3Place the onion, tomatoes, bell peppers, and garlic head in the oven. Roast for 30 minutes or until brown on the outside. The onion may need more time.
4Place the bell peppers in a pot with lid and set aside. Let the tomatoes, garlic, and onion cool.
5Peel the peppers, tomatoes, onion, and garlic head. Place in a food processor and crush. Add the liquid from the bell peppers and more water, if needed.
6Season with cumin, paprika, and salt.
7Cook for 5 minutes. Taste and add more salt, if needed.
8Add a drizzle of olive oil while stirring to emulsify and serve.
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NutritionView more

90Calories
Sodium6%DV140mg
Fat5%DV3.5g
Protein6%DV3g
Carbs4%DV13g
Fiber12%DV3g

PER SERVING *

Calories90Calories from Fat25
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium140mg6%
Potassium620mg18%
Protein3g6%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber3g12%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.