Roasted Red Pepper Tortilla Soup

COOKIE AND KATE
17Ingredients
70Minutes
140Calories

Ingredients

US|METRIC
  • 7 red bell peppers (medium to large, around 3½ pounds, halved, seeded, membranes removed)
  • 6 cloves garlic (in peel)
  • 2 tablespoons olive oil
  • 1 yellow onion (large, chopped)
  • 3 tablespoons tomato paste
  • 2 1/2 teaspoons cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper (optional, skip if you're sensitive to spice)
  • 4 cups vegetable stock (with peppers)
  • 1/2 cup water (optional)
  • 1 tablespoon arrowroot starch (or cornstarch, optional but recommended for super creamy soup)
  • 3 corn tortillas (sliced into thin, 2-inch long strips)
  • 1 avocado (pitted and diced)
  • 1 handful cilantro leaves (chopped)
  • feta (crumbled, optional)
  • ground black pepper (Freshly)
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    NutritionView More

    140Calories
    Sodium36% DV860mg
    Fat11% DV7g
    Protein6% DV3g
    Carbs5% DV16g
    Fiber16% DV4g
    Calories140Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium860mg36%
    Potassium410mg12%
    Protein3g6%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A70%
    Vitamin C200%
    Calcium6%
    Iron6%

    * 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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