CREAMY ROASTED RED PEPPER TOMATO SOUP
Warm up this winter with this Creamy Roasted Red Pepper Tomato Soup. Studded with bacon and topped with pesto cream cheese, this Creamy Roasted Red Pepper Tomato Soup looks like you spent the entire day making it. Nope. Not even close.
Provided by My Food and Family
Categories Soup Recipes
Time 50m
Yield Makes 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450ºF.
- Core and cut tomatoes in half and place in a large oven roasting pan. Add chopped peppers, sliced onions, chopped garlic and uncooked bacon.
- Add 1 cup fresh basil leaves to the roasting pan mixture. Make sure the stems are removed and the leaves have been washed and patted dry. Salt and pepper all items in the roasting pan and toss.
- Pour the olive oil over the items in the roasting pan and toss lightly.
- Place the roasting pan full of veggies, bacon and herbs into an oven on the middle upper rack and bake for approximately 30 minutes until everything is soft and juicy. Cool 10 to 15 minutes.
- Blend veggies in batches in a blender on the liquefy setting. Pour the contents into a large stock pot or soup pan and heat over medium heat.
- Once everything is blended and in the pot, add 1/4 cup butter and the 8 oz. of PHILADELPHIA Cream Cheese and stir until melted and incorporated. Salt and pepper to taste. Adjust the flavoring at this point according to taste, perhaps adding some Italian seasonings or red pepper flakes.
- For the pesto cream sauce garnish, pick up a jar of pesto at the local grocer. Mix 1/4 cup pesto with 4 oz. of cream cheese.
- When serving the soup, garnish with croutons and a dollop of the pesto cream cheese topping. Serve immediately and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY ROASTED RED PEPPER TOMATO SOUP
Steps:
- Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
- In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
- Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
- Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
- Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, nutritional yeast or Vegan Parmesan Cheese, and/or black pepper.
- Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 161 kcal, Carbohydrate 35.5 g, Protein 7.1 g, Fat 0.4 g, Sodium 715 mg, Fiber 8.8 g, Sugar 25 g
CREAMY RED PEPPER SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
- Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
- Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.
ROASTED RED PEPPER AND TOMATO SOUP
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
- Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
- Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
- Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g
ROAST RED PEPPER & TOMATO SOUP
A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.
Provided by blackethouse
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Pre heat oven to 200ÃÂC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
- Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
- Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
- When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
- Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.
ROASTED RED PEPPER AND TOMATO SOUP
A vegan roasted red pepper and tomato soup!
Provided by Madeline
Categories Lunch/Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Dice onion and mince the garlic
- Add onion and garlic to the pot with oil over medium-low heat
- Cook until soft and fragrant, tossing frequently, about 5 minutes
- Add the salt, pepper, cayenne, and smoked paprika to the onions and garlic and saute for another 2 minutes
- Add the tomato paste to the pot and mix in with the garlic and onions
- Drain the liquid from the roasted red peppers and add to the pot along with the diced tomatoes, vegetable broth, and coconut milk
- Increase the heat to medium-high until it just starts to boil
- Reduce to a simmer and simmer covered for 30 minutes stirring frequently
- Turn off the heat and blend the soup in the pot with an immersion blender - if you don't have an immersion blender you can pour the simmered soup into a standard blender to blend
- Serve with crackers or tomato soup!
Nutrition Facts : Calories 258 calories, Sugar 11 g, Sodium 1350 mg, Fat 19.7 g, SaturatedFat 13.4 g, TransFat 0 g, Carbohydrate 20.6 g, Fiber 3.8 g, Protein 4.1 g, Cholesterol 0 mg
ROASTED RED PEPPER AND TOMATO CREAM SOUP
This soup is incredibly versatile. In addition to being enjoyed as a soup, it can be used as a pasta sauce, a pizza sauce, a condiment in wraps or to enliven a rice or quinoa dish. You can also add a dash of cayenne pepper if you want a spicy twist. Enjoy experimenting with the possibilities!
Provided by Theresa Nicassio, PhD
Time 1h
Yield 5 to 6 cups
Number Of Ingredients 18
Steps:
- Preheat your oven to 315ºF.
- Place the chopped vegetables onto a lightly greased large baking pan and drizzle with the olive oil, stirring to coat well.
- Bake for 45 to 60 minutes, until the vegetables are nicely roasted and beginning to caramelize.
- While the vegetables are in the oven, blend the remaining ingredients together in a blender until smooth.
- Once the vegetables are caramelized, add them to the blender with the other ingredients and blend until creamy.
- Serve warm directly from the blender or refrigerate until later. This soup freezes well.
ROASTED RED PEPPER AND TOMATO SOUP
This Roasted Red Pepper and Tomato Soup recipe is velvety smooth and creamy, packed with flavor from jarred roasted red peppers and slow-roasted fresh tomatoes, onion, and garlic!
Provided by Elizabeth Lindemann
Categories Soup
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Halve or quarter tomatoes if you are using large ones (you can leave cherry tomatoes whole). Spread them out on a parchment-lined baking sheet along with the sliced onion and the 6 smashed cloves of garlic. Drizzle with the olive oil (2 tablespoons) and season with kosher salt (1/2 teaspoon) and pepper (1/4 teaspoon). Bake at 425 degrees F for 30 minutes (see notes).
- Meanwhile, heat up chicken stock (2 cups) in a large pot on the stove.
- Add roasted tomatoes/onions/garlic to the warm chicken stock, along with the entire jar of roasted red peppers. Use an immersion blender to puree the soup directly in the pot (or a standing blender in batches).
- OPTIONAL: Use a mesh sieve to strain the soup into another pot or large container, using a wooden spoon to squeeze as much liquid out as possible. Discard solids left behind. This will result in a very smooth, bisque-like soup.
- Stir in heavy cream (1/4 cup). Taste and season with salt and pepper, if necessary. Serve hot, garnished with croutons, fresh basil, more cream, and black pepper, if desired.
Nutrition Facts : Calories 209 kcal, Carbohydrate 21 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 2295 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
CREAMY ROASTED RED PEPPER SOUP
Creamy Roasted Red Pepper Soup, perfect for a cozy & healthy weeknight dinner! This soup is made with 10 simple ingredients, including roasted red peppers, crushed tomatoes, & almond milk - a creamy soup recipe without any dairy! Vegetarian, Vegan, & Dairy-Free.
Provided by Jess Larson
Categories Soups
Time 30m
Number Of Ingredients 15
Steps:
- Add the olive oil to a large pot or Dutch oven over medium heat. Once hot, add the onion and carrot. Season with the kosher salt, and stir to combine. Cook, stirring occasionally, until the carrot softens & the onion becomes translucent, 4-5 minutes. Add in the garlic, tomato paste, & crushed red pepper (if using). Stir to combine, and cook until the tomato paste melts down & the garlic is fragrant, 1-2 minutes.
- Add the basil, thyme, roasted red bell peppers, tomatoes, vegetable broth, & wine (if using) to the pot, stirring to combine. Bring the soup to a boil, then reduce heat to simmer. Simmer, stirring occasionally, for 15 minutes.
- Carefully transfer the soup to a blender. Blend until smooth & creamy. Carefully transfer the soup back to the pot. (Alternatively, you can use an immersion blender & blend right in the pot.)
- Pour the almond milk into the soup. Cook over medium-low heat, stirring ocassionally, until the soup is warmed through.
- immediately, topped with lots of fresh cracked pepper & some fresh basil, as desired. A piece of crusty bread never hurts, either. Enjoy!
10 BEST VITAMIX SOUPS
These Vitamix soup recipes are quick, easy, and so good! From tomato to potato to corn chowder, making delicious soups has never been easier.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious soup in 30 minutes or less!
Nutrition Facts :
CREAMY ROASTED RED PEPPER AND TOMATO BASIL SOUP- WHOLE30
Make and share this Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 recipe from Food.com.
Provided by REALtorFOOD
Categories < 15 Mins
Time 15m
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
- add basil leaves and coconut milk and cook stirring 2 minutes to combine.
- add salt and red pepper flakes and stir.
- remove from stove.
- allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).
- Serve hot or chilled.
- can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.
Nutrition Facts : Calories 264.7, Fat 20.9, SaturatedFat 18.2, Sodium 361.5, Carbohydrate 20.6, Fiber 3.9, Sugar 9.6, Protein 5.3
CREAMY ROASTED RED PEPPER SOUP
Steps:
- In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally.
- Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
- Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes.
- Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.
CREAMY TOMATO AND ROASTED PEPPER SOUP
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
- Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
- Serve in soup bowls with a sprinkle of fresh basil on top.
ROAST TOMATO AND RED PEPPER SOUP
Provided by Recipes of My Art
Number Of Ingredients 11
Steps:
- Preheat the oven to 220°C.
- Place the tomatoes, peppers, chilli on a oven tray, peel the garlic and crush with the back of a spoon and place on the tray along with some of the tomato vine stems. Drizzle over a 2 - 3 tablespoons of olive oil and season with some salt and pepper. Give it a good mix and place in the oven for 20 minutes or until the tomatoes and peppers have some good colour on them.
- In a medium pot at a tablespoon of olive oil and add the onion and celery with a little bit of salt and cook until the onions have softened. Add the balsamic vinegar and continue to cook on a medium heat, reduce the heat if needed.
- Remove the tray from the oven, and remove the vine stems then add all the contents and the juice to the pot.
- Using a stick blender, blend the soup until smooth, add half the basil and blend again. Check the seasoning and adjust if necessary. If needed add the rest of the basil and some cream.
- If the soup is too thick add a tiny bit of water and warm through.
- 'Decorate' if and as you wish too but just some freshly cracked pepper will do the job.
CREAM OF TOMATO AND ROASTED RED PEPPER SOUP
Easiest soup on the planet -- good hot or cold, ready in 20 minutes, tops. 4 main ingredients. Simply delicious. Company worthy. You're welcome to roast your own peppers, but I use canned or jarred peppers, including the juice. I blend it with a stick blender; you could also use your blender but it's just one more thing to wash! Use any color onion you choose. Adjust the seasonings according to preference and use from 4-8 oz of regular or low fat cream cheese.
Provided by One Happy Woman
Categories < 15 Mins
Time 15m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
- Season with smoked paprika, salt and lemon pepper.
- Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
- Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
- Blend until smooth with stick blender.
- Serve hot or chill and serve cold.
Nutrition Facts : Calories 173.2, Fat 13.7, SaturatedFat 6, Cholesterol 31.2, Sodium 1602.5, Carbohydrate 11.3, Fiber 2.8, Sugar 4.4, Protein 3.7
More about "creamy roasted red pepper tomato soup food"
30-MINUTE ROASTED RED PEPPER AND TOMATO SOUP - CHEF …
From chefsavvy.com
5/5 (2)Total Time 30 minsCategory SoupCalories 200 per serving
- Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
CREAMY TOMATO AND ROASTED RED PEPPER SOUP - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (7)Total Time 40 minsCategory Main Course, SoupCalories 278 per serving
- Place the tomatoes, peppers, onions, garlic, oil, salt and pepper in a large roasting tray and toss to coat the vegetables evenly in the oil, salt and pepper. Arrange everything in a single layer and place in your preheated oven.
- Roast the veggies for 30 minutes, then remove from the oven and tip into your blender along with the basil and mascarpone. Blend, using the fruit and veg setting for 1min 30 secs, or until smooth.
CREAMY ROASTED PEPPER AND TOMATO SOUP - FINECOOKING
From finecooking.com
5/5 (1)Category First CourseCuisine ItalianCalories 370 per serving
ROASTED TOMATO AND RED PEPPER SOUP - KETO MEALS AND RECIPES
From ketomealsandrecipes.com
CREAMY ROASTED RED PEPPER TOMATO SOUP - AMBER'S NATURAL ...
From ambersnaturalnutrition.com
Estimated Reading Time 3 mins
- Chop red pepper, celery, carrot and place on baking tray. Drizzle with 1 tbsp olive oil. Bake at 180° Celcius for 20 minutes.
- Dice onion and garlic. Saute in the bottom of a large pot with 1 tbsp olive oil and basil for 3 minutes. Add diced tomatoes, canned tomatoes, sun-dried tomatoes, 4 cups vegetable stock and coconut cream to the pot. Let everthing simmer while the vegetables are still roasting.
- Add the roasted vegetables to the soup pot once they are finished baking. Blend all the ingredients into a creamy soup using an immersion blender. Season with chili flakes, salt and pepper.
CREAMY ROASTED TOMATO AND RED PEPPER SOUP - TRUE NORTH KITCHEN
From true-north-kitchen.com
Cuisine Nordic, ScandinavianTotal Time 1 hr 20 minsCategory SoupCalories 164 per serving
- Preheat oven to 425 degrees. Place tomato halves cut size down in a roasting pan. Add peppers, onions and garlic. Toss vegetables with olive oil and season with salt and pepper Transfer pan to oven and roast for an hour.
- Remove pan from the oven and allow the vegetables to cool slightly. Using tongs, slip the skins off of the tomatoes. Transfer half the vegetables and any accumulated juices to a blender. Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.
- Add enough broth to give the soup a nice, creamy consistency. Bring to a boil over medium heat and continue to simmer for 10 minutes. Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar. Serve topped with basil and a drizzle of olive oil.
ROASTED RED PEPPER + TOMATO QUINOA SOUP - SIMPLY QUINOA
From simplyquinoa.com
4.2/5 (25)Calories 172 per servingCategory Soup
- Roast for about 10 - 15 minutes, until the skins are blackened. Remove from the oven and immediately place the peppers in a resealable bag. After 15 minutes, remove the peppers and rub off the skin. Slice into 1” pieces and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onions and garlic and sauté until the onions are translucent. Add tomatoes, red peppers, vegetable broth, quinoa, herbs and spices. Bring the soup to a boil and reduce heat to simmer. Cover and cook for 20 – 25 minutes.
- Remove soup from the heat and blend with an immersion blender or in a high-speed blender (in two batches), until smooth. Stir in hot sauce if desired.
ULTIMATE CREAMY ROASTED RED PEPPER AND TOMATO SOUP ...
From garlicandzest.com
4.6/5 (14)Total Time 1 hr 15 minsCategory Appetizer, SoupCalories 196 per serving
- Preheat the oven to 400°. Place the bell peppers on a sheet pan and roast for 25-30 minutes or until the skins are blackened and the flesh is soft. Transfer the peppers to a small bowl and cover with plastic wrap. Cool to room temperature. Peel the skins fro the peppers (they’ll slip right off). Halve the peppers and discard the seeds and liquids. Chop the peppers roughly and set aside.
- Heat the oil in a large pot or dutch oven over medium high heat. Add the onion, carrots, celery and fennel. Sprinkle with 1/2 teaspoon of salt and stir to combine. Cook for 4-5 minutes, stirring occasionally until the vegetables are slightly softened and the onions, celery and fennel are translucent.
- Add the tomatoes and sauce, sugar, stock, chopped bell peppers and bay leaf. Break up the tomatoes with the back of a wooden spoon and bring the mixture to a boil. Reduce heat to a simmer and cook with the lid slightly askew for 15-20 minutes.
LAST MINUTE QUICK & EASY CREAMY ROASTED RED PEPPER TOMATO SOUP
From confessionsofamotherrunner.com
5/5 (4)Total Time 50 minsCuisine AmericanCalories 212 per serving
ROASTED RED PEPPER AND TOMATO SOUP - STEPHANIE KAY NUTRITION
From kaynutrition.com
Servings 4Total Time 1 hrCategory SoupCalories 189 per serving
CREAMY BOURSIN ROASTED RED PEPPER & TOMATO BISQUE {JARRED ...
From thesassyfoodie.com
5/5 (1)Total Time 25 minsCategory SoupCalories 178 per serving
ROASTED RED PEPPER, FENNEL AND TOMATO SOUP - POETRY OF SPICES
From poetryofspices.com
5/5 (1)Total Time 45 minsCategory SoupsCalories 200 per serving
ROASTED RED PEPPER TOMATO SOUP (VEGAN) - MY DAINTY KITCHEN
From mydaintykitchen.com
Category Soup, SoupsCalories 135 per serving
AMAZON.COM : PACIFIC FOODS ORGANIC CREAMY ROASTED RED ...
From amazon.com
4.6/5 (760)Brand Pacific FoodsAllergen Information MilkPackage Weight 12.51 Kilograms
ROASTED TOMATO AND RED PEPPER SOUP | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Servings 4Total Time 45 minsUser Interaction Count 3Calories 370 per serving
GORDON RAMSAY CREAMY ROASTED TOMATO SOUP - HELL'S KITCHEN
From hellskitchenrecipes.com
5/5 (2)Category Gordon Ramsay RecipesAuthor John SiracusaTotal Time 1 hr 10 mins
CREAMY ROASTED RED PEPPER AND TOMATO SOUP RECIPE
From cleaneatingwithkids.com
Category Dinner, Soups
CREAMY ROASTED RED PEPPER SOUP RECIPES
From tfrecipes.com
CREAMY ROASTED RED PEPPER & TOMATO SOUP — CINDY SPRATT ...
From cindyspratt.com
ROASTED RED PEPPER AND TOMATO SOUP RECIPES
From tfrecipes.com
ORGANIC ROASTED RED PEPPER & TOMATO SOUP - PACIFIC FOODS
From pacificfoods.com
ROASTED RED PEPPER TOMATO SOUP - MUNCHPOST
From munchpost.co.uk
PACIFIC FOODS ROASTED RED PEPPER AND TOMATO SOUP ...
From soupnation.net
VEGAN ROASTED RED PEPPER SOUP RECIPES | DEPORECIPE.CO
From deporecipe.co
ROASTED RED PEPPER AND TOMATO SOUP WITH GOAT CHEESE
From bestcookingguide.com
CREAMY TOMATO & ROASTED RED PEPPER SOUP - EAT THIS MUCH
From eatthismuch.com
RED PEPPER TOMATO SOUP - CANADIAN LIVING
From canadianliving.com
TOMATO AND ROASTED RED PEPPER SOUP – DISIWRENCH
From disiwrench.website
ROASTED RED PEPPER & GOUDA BISQUE RECIPE: THIS SLOW-COOKER ...
From 30seconds.com
SOUP RECIPES FOR BLENDER : WATCH EASY COOKING VIDEOS ...
From youngs-chocolate-stout.com
ROASTED TOMATO & PEPPER SOUP | RACHAEL RAY | RECIPE ...
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love