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Roasted Red Bell Pepper and Heirloom Tomato Soup
VANILLA AND BEAN9Ingredients
30Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. red bell peppers (about two large peppers)
- 3 lb. Heirloom tomatoes (about 3 medium heirlooms)
- 5 basil leaves (Large)
- 1/4 cup olive oil (+ 1 Tbs for saute')
- 1 tsp. sea salt
- basil leaves (optional)
- cherry tomatoes (optional)
- fresh ground black pepper (optional)
- chives (optional)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium1110mg32% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber6g24% |
| Sugars15g |
| Vitamin A140% |
| Vitamin C330% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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