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A bowl of roasted red pepper and tomato soup garnished with croutons, basil, and feta cheese.

5-Minute Roasted Red Pepper & Tomato Soup

A fast, flavorful soup that's made in a blender
4.50 from 6 votes
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Course: Soup
Cuisine: Mediterranean
Diet: Lower Carb, Heart Healthy, Vegetarian
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 4 servings
Calories: 153kcal
Author: Anne Danahy, RD

Ingredients

  • 1 cup roasted piquillo peppers drained
  • 3/4 cup fire-roasted tomatoes crushed or diced
  • 3/4 cup hummus plain/garlic, one 7-8 ounce container
  • 2 cups low sodium vegetable stock or chicken if preferred
  • salt to taste
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons sliced fresh basil leaves
  • 1/2 cup fresh croutons
US Customary - Metric

Instructions

  • Combine the roasted peppers, crushed tomatoes, hummus, and vegetable stock in a high-speed blender and blend for 30 seconds or until smooth.
  • Pour the soup into a saucepan and bring it to a boil gently, over medium-high heat, stirring occasionally.
  • Taste the soup and season with salt as needed.
  • Spoon into bowls or cups, and garnish with feta cheese, fresh basil, and croutons.

Notes

This recipe makes about 4 cups.
If your blender has a soup setting, use it to heat the soup instead of heating it on the stove.
Store leftover soup in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 0g | Calories: 153kcal | Carbohydrates: 15g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 898mg | Potassium: 271mg | Fiber: 4g | Sugar: 1g | Vitamin A: 483IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 2mg
https://cravingsomethinghealthy.com/creamy-mediterranean-tomato-hummus-soup/

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