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Roasted Red Pepper and Tomato Soup


2 cups fresh tomatoes, halved

2 cups red bell pepper, halved, seeds removed

1 cup medium onion, quartered, separated

3 cloves garlic

olive oil cooking spray

2 cups chicken broth no added sugar or oil

1 15 oz can fire-roasted tomatoes no added sugar or oil

1 16 oz jar roasted red peppers no added sugar or oil

6 fresh basil leaves, sliced

1 tsp fresh thyme

1 Tbsp Celtic Sea Salt

1 tsp black pepper

1/4 tsp crushed red pepper


Preheat over to 375°F.

On a lined baking sheet, spread tomatoes, pepper, onion, and garlic cloves in a single layer. Spritz with cooking spray and roast for 45 minutes.

In a large stockpot, add remaining ingredients and heat through on low. When roasted vegetables are ready, add them to the pot.

Bring to a soft boil and simmer uncovered for 40 minutes.

Blend with an immersion blender until smooth (or blend in a blender in small batches).


1 serving = 2 cups vegetable

For a creamy texture, add 1 cup pureed cottage cheese.

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