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RECIPE
10 INGREDIENTS4 STEPS45MIN

Sheet Pan Roasted Red Pepper and Tomato Soup

Sheet Pan Roasted Red Pepper and Tomato Soup Recipe | SideChef
Sheet Pan Roasted Red Pepper and Tomato Soup Recipe | SideChef
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Food by Maria
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Flavorful Roasted Red Pepper and Tomato Soup that’ll warm you up on a cold winter day.
45MIN
Total Time
Food by Maria
Nourish Your Body. Nourish Your Life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Large  Red Bell Peppers , chopped
5
score an X at the stem top of each
1
Large  White Onion
4 cloves
1 tsp
2 Tbsp
plus more for garnish
3 Tbsp
plus more for garnish
1
Lemon , juiced
3 Tbsp lemon juice
1 can
(400 mL)
Coconut Milk
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Nutrition Per Serving

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CALORIES
358
FAT
32.6 g
PROTEIN
4.7 g
CARBS
18.3 g

Author's Notes

You can have fun with the ingredients! Use carrots, squash, apples, beets! Whatever you like the recipe will work perfectly!

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
To a sheet pan or roasting pan add Red Bell Peppers (2) , Tomatoes (5) , White Onion (1) , Garlic (4 cloves) , Fresh Thyme (2 Tbsp) , Olive Oil (3 Tbsp) , Sea Salt (1 tsp) , and Ground Black Pepper (1/2 tsp) . Cook for 40 minutes or until perfectly golden and roasted.
Step 3
Transfer the mixture to a high-speed blender, add the Coconut Milk (1 can) and 3 tbsp of the juice of a Lemon (1) . Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose.
Step 4
Serve hot with fresh thyme and a drizzling of olive oil!
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Nutrition Per Serving
Calories
358
% Daily Value*
Fat
32.6 g
42%
Saturated Fat
20.8 g
104%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
18.3 g
7%
Fiber
3.3 g
12%
Sugars
7.1 g
--
Protein
4.7 g
9%
Sodium
416.6 mg
18%
Vitamin D
--
--
Calcium
65.1 mg
5%
Iron
4.6 mg
26%
Potassium
593.6 mg
13%
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