Roasted Red Pepper and Tomato Soup Recipe…

Hello Dear Friends,

I LOVE this recipe!!

I literally just bought a large bag of fresh beautiful red peppers!!

YUM!!! 😉

k xoxo

Roasted Red Pepper and Tomato Soup

Make this delicious soup with fresh produce from your local farmer’s market.


3   cloves

1   medium

onion, roughly chopped
2   lbs

tomatoes, quartered

red peppers, deseeded and roughly chopped
1   tbsp

olive oil
1⁄2   c

vegetable broth
1⁄2   c

low-fat milk
3⁄4   tsp

kosher or sea salt
1⁄4   tsp

ground black pepper
1⁄8   tsp



Place garlic, onion, tomatoes, and red peppers on a 9-x-13-inch baking sheet, and cover with olive oil Roast at 375°F for 1 hour. Remove from oven, and allow to cool. Transfer roasted vegetables to WildSide jar, secure lid, and select “Soups.” Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan, and simmer for 20 minutes to enhance flavor of soup.


  • Servings 4.0
  • Sodium 442 mg
  • Serving Size 1 c
  • Carbohydrates 21.5 g
  • Calories 134
  • Fiber 5 g
  • Fat 4 g
  • Sugar 14.5 g
  • Saturated Fat 500 mg
  • Protein 4.5 g
  • Cholesterol 2 mg


For a vegan version of this soup, replace low-fat milk with ½ cup coconut milk.

Recipe credit:


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