Print Options

Back to Roasted Tomato and Pepper Soup >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Roasted Tomato and Pepper Soup

You’ll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal.—Debby Harden, Williamston, Michigan

4 ServingsPrep: 45 min. Cook: 45 min.

Ingredients

2 pounds plum tomatoes, halved lengthwise
2 medium sweet red peppers, quartered and seeded
2 medium onions, finely chopped
2 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 carton (32 ounces) reduced-sodium chicken broth
3 slices day-old French bread (1 inch thick), crusts removed and cubed
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Shaved Parmesan cheese

Directions

Place tomatoes and peppers, cut side down, in a 15-in. x 10-in. x
1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and
peppers; bake 10-15 minutes longer or until skins are blistered and
blackened.
Immediately place peppers and tomatoes in a large bowl; cover and let
stand for 10 minutes. Peel off and discard skins; coarsely chop
tomatoes and peppers.
In a large saucepan, saute onions in oil until tender. Add the

2 of 2

Roasted Tomato and Pepper Soup (continued)

Directions (continued)

garlic, cumin and coriander; saute 1 minute longer. Add the broth,
tomatoes and peppers. Bring to a boil. Reduce heat; simmer,
uncovered, for 30 minutes.
Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle
servings with cheese. Yield: 4 servings.

Nutrition Facts: 1 cup equals 193 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 781 mg sodium, 26 g carbohydrate, 6 g fiber, 8 g protein.