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RECIPE
10 INGREDIENTS7 STEPS1HR 15MIN

Balsamic Roasted Red Pepper & Tomato Soup

4.3
3 Ratings

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Kitchen Mason

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I love soup. You can literally fill yourself to the brim with ALL THE GOODNESS and actually enjoy eating it! This gorgeous Balsamic Roasted Red Pepper & Tomato Soup recipe will have you feeling great again in no time.
1HR 15MIN
Total Time

Kitchen Mason

Hi I’m Emma & I want to help you create great food with CRAZY easy to follow step by step picture recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
10
Large  Tomatoes , quartered, deseeded
1
Onion , quartered, peeled
2
Red Chili Peppers , quartered, deseeded
4 cloves
2 Tbsp
Balsamic Vinegar
1 Tbsp
to taste
3 sprigs
1 3/4 cups
Vegetable Stock

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Nutrition Per Serving

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CALORIES
230
FAT
7.8 g
PROTEIN
6.6 g
CARBS
36.7 g

Author's Notes

You don't have to deseed the tomatoes, I just personally don't like the seeds in as they tend not to blitz very well so are prevalent in the final soup. If you choose not to deseed them - only use 250ml Vegetable Stock.

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
Put the Tomato (10), Onion (1), Garlic (4 clove), and Red Chili Pepper (2) into a large roasting dish.

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Nutrition Per Serving
Calories
230
% Daily Value*
Fat
7.8 g
10%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
36.7 g
13%
Fiber
5.5 g
20%
Sugars
20.8 g
--
Protein
6.6 g
13%
Sodium
610.1 mg
27%
Vitamin D
--
--
Calcium
91.3 mg
7%
Iron
3.4 mg
19%
Potassium
1181.5 mg
25%
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