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    You are in: Home / Red / Roasted Tomato, Pepper, and Red Onion Soup Recipe
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    Roasted Tomato, Pepper, and Red Onion Soup

    Roasted Tomato, Pepper, and Red Onion Soup. Photo by WaterMelon

    1/3 Photos of Roasted Tomato, Pepper, and Red Onion Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    FlemishMinx's Note:

    This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !

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    Units: US | Metric


    1. 1
      Wash and halve the tomatoes.
    2. 2
      Halve the pepper, removing the core and seeds.
    3. 3
      Cut the onion in quarters.
    4. 4
      Place the vegetables and two sprigs of sage on a large bake pan.
    5. 5
      Sprinkle with the olive oil.
    6. 6
      Bake for 30 minutes in the oven at 400 degrees.
    7. 7
      Remove the vegetables from the oven and place them in an ovenproof dish.
    8. 8
      Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
    9. 9
      Allow the vegetables to cool.
    10. 10
      Puree with a handblender.
    11. 11
      Reheat in a pan on the stove when ready to serve.
    12. 12
      Garnish with chopped sage.

    Ratings & Reviews:

    • on May 20, 2012


      Absolutely delicious quick to make and few ingredients. Very good on budget for gourmet tasting soup.

      I served this to my lunch guests with a small dollop of sour cream. Will defiantly serve this at the kitchen I work in with delicious summer tomatoes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2005


      What a great technique for making soup. Roasting the vegetables is not only great for flavor it's efficient with time, effort and cleanup. After roasting I removed the tomato and pepper skins but it may have been better if I hadn't. I'm looking forward to tasting this made with next summer's fresh tomatoes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2014


      I doubled this recipe and used oregano instead of sage. Delicious, healthy, and easy. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Roasted Tomato, Pepper, and Red Onion Soup

    Serving Size: 1 (405 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 151.1
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 18.9 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 5.5 g
    Sugars 12.2 g
    Protein 3.6 g

    The following items or measurements are not included:

    vegetable stock

    fresh sage

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