Roasted Tomato and Pepper Soup Recipe
Roasted Tomato and Pepper Soup Recipe photo by Taste of Home

Roasted Tomato and Pepper Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. Cook: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 45 min. Cook: 45 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. In a large saucepan, saute onions in oil until tender. Add the 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.
  4. Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese. Yield: 4 servings.
Originally published as Roasted Tomato and Pepper Soup in Country Woman August/September 2012, p35

Nutritional 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.

Reviews for Roasted Tomato and Pepper Soup

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MY REVIEW
Reviewed Sep. 14, 2012

Excellent! I used standard tomatoes out of the garden and worked perfect! The 2nd time I also added a handful of pasta the last 10 minutes of cooking. Both ways are great and willl put this recipe in my "go to" file for soup.

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