Roasted red pepper and tomato soup

Name: Roasted red pepper and tomato soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 red bell peppers, seeded and quartered; 6 Roma tomatoes, halved; 1 yellow onion, cut into wedges; 4 cloves garlic, peeled; 3 tbsp olive oil; 1¼ tsp salt; 1 tsp smoked paprika; 1 can cannellini beans, drained and rinsed; 3 cups vegetable broth; 1 tsp red wine vinegar; ⅓ cup feta cheese, crumbled (optional); 2 tbsp fresh basil, torn (optional)

Smoky, sweet and brick red, with a can of white beans blended in so it’s creamy and filling without a drop of cream.

65 min total
20 min hands-on
Follow-a-recipe easy
Serves 4
About $3.24 a serving
290 calories
Good the next day
Vegetarian
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

4 red bell peppers, seeded and quartered
6 Roma tomatoes, halved
1 yellow onion, cut into wedges
4 cloves garlic, peeled
1 can cannellini beans, drained and rinsed
3 cups vegetable broth
⅓ cup feta cheese, crumbled (optional)
2 tbsp fresh basil, torn (optional)

From your pantry

3 tbsp olive oil
1¼ tsp salt
1 tsp smoked paprika
1 tsp red wine vinegar

Each serving has about 290 calories, 10 g protein, 38 g carbs and 11 g fat, and costs about $3.24 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No red bell peppers? Yellow bell peppers work.
No yellow onions? White onions or red onions work.
No feta cheese? Goat cheese works.

Steps

Tap an underlined word for a quick explanation.

the oven to 425°F.
Cut the peppers into quarters and pull out the seeds and white ribs. the tomatoes, cut the onion into wedges and the garlic.
Spread everything on a large , peppers skin side up. with the oil and sprinkle with the salt and smoked paprika.
for 30 to 35 minutes, until the pepper skins are blistered and blackened in spots.
Timer: 32 min 30 sec
Dolly’s tip: Leave the skins on. Once blended you won’t notice them, and the charred bits taste smoky.
Scrape everything into a large pot and add the beans and broth. over medium heat and cook for 10 minutes.
Medium heatTimer: 10 min
Blend until completely smooth with an immersion blender, or in a regular blender in two batches.
Dolly’s tip: Hot soup expands in a blender. Fill it only halfway, take the center cap out of the lid, and hold a folded towel over the hole while it runs.
Stir in the vinegar over low heat, taste for salt, and serve topped with feta and basil.
Low heat