Sheet Pan Roasted Red Pepper and Tomato Soup

Recipe

Soup, Chili & Stew
Sheet Pan Roasted Red Pepper and Tomato Soup

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User Rating

5 out of 5 stars
Rate it:
8 ratings

Recipe Data

6
Servings
15min
Prep
40min
Total

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Description

Oven-roasted vegetables turn into a simplistic soup full of flavor, without all the added calories.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1large red onion, cut into wedges
2 clove(s)garlic, smashed
2 lbs.roma tomatoes
3medium red bell peppers, seeded and cut into 1-inch pieces
2 tbsp.Gustare Vita olive oil
Hy-Vee salt
½ c.Hy-Vee half and half
1(1-oz.) pkg. fresh basil leaves, plus additional for garnish
Parmesan cheese, freshly grated, for garnish

Things To Grab

  • Large sheet pan
  • Aluminum foil
  • Blender or food processor
  • Large serving bowl

Directions

  1. Preheat oven to 400 degrees. Line a large sheet pan with aluminum foil; set aside.

  2. Place red onion, garlic, tomatoes, and bell peppers on prepared sheet pan. Toss with olive oil and season with salt. Spread in an even layer and bake 25 to 30 minutes, or until vegetables are fork-tender and slightly charred. 

  3. Place half the vegetables in a blender or food processor. Pulse until vegetables are slightly chopped. Pour into a large serving bowl. Place second half of vegetables in blender or food processor with half and half and basil; blend until smooth. Add into large serving bowl and stir to combine.

  4. Garnish soup with additional fresh basil and freshly shredded Parmesan cheese, if desired.

Nutrition facts

Servings

120 Calories per serving
1 cup

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 25mg
  • Total Carbohydrates: 13g
  • Protein: 3g

Daily Values

0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Hy-Vee Test Kitchen