Roasted Red Pepper and Basil Soup at foodious.com

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Roasted Red Pepper and Basil Soup

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55 minutes

4 servings

Adjust servings

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

vegetarian

pescatarian

paleo

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 3.6% of RDA
• Calories: 6.6% of RDA
• Carbs: 6.0% of RDA
• Fat (total lipid): 7.5% of RDA
• Fiber: 7.5% of RDA
• Fructose: 1.9% of RDA
• Protein: 2.8% of RDA
• Sodium: 3.2% of RDA
• Sugar: 4.1% of RDA

• Vitamin A (IU): 31.0% of RDA
• Vitamin B6: 16.4% of RDA
• Vitamin C: 38.2% of RDA
• Iron: 3.8% of RDA
• Magnesium: 8.7% of RDA
• Manganese: 5.7% of RDA
• Niacin: 7.8% of RDA
• Potassium: 11.2% of RDA
• Zinc: 4.3% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

16.6

Calories

132

Fiber

2.09

Iron

0.720

Protein

3.17

Sodium

43.5

Sugars

1.29

Fat (total lipid)

4.60

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

russet potatoes

peeled and cubed.

cups

water

tsp

water

1/2

cups

unsweetened almond milk

or rice milk, (plus about 1 cup more to thin, if needed).

2/3

cups

basil (fresh)

chopped.

whole

red bell pepper

pre-roasted (I sliced the pepper in half, seeded it, and placed in a 350 F oven for 10 min on each side) and chopped after cooled.

tbsp

tahini

black pepper

to taste.

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PREPARATION

In a large pot, boil water, add salt, and add potatoes to boil for about 30-35 minutes.

When potatoes are finished cooking, rinse them and add to a food processor. Add the 1/2 cup milk and blend for 1 minute. The potatoes will have a creamy consistency.

Add the rest of the ingredients to the processor- basil, red pepper, tahini, and pepper to taste. To thin out the soup, add desired amount of milk and pulse to combine ingredients. Stop when you reach the desired consistency. Reheat in a soup pot and serve.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 132

Protein 3.17 g

Carbohydrates 16.6 g

Iron 0.72 mg

Fiber 2.09 g

Calcium 35.9 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.