- Peel the red pepper's skin for a silky, creamy texture.
- Swap whole milk with heavy cream for richness or plant-based milk for a vegan option.
- Adjust the heat by adding crushed red pepper flakes or a splash of hot sauce.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months; reheat gently with a splash of broth or water.
- Use leftovers as a pasta sauce or pizza sauce for a quick and easy second meal.
Roasted Red Pepper And Tomato Soup
This roasted red pepper and tomato soup is light, and flavorful. Easy to make, meal-prep friendly, and perfect with bread or grilled cheese!
Servings: 4 Servings
Calories: 112kcal
Ingredients
- 2 red bell peppers (medium size)
- 5 tomatoes (medium size) halved
- 1 onion (medium size) roughly chopped
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika optional, for extra depth
- ½ teaspoon ground black pepper to taste
- ½ teaspoon salt to taste
- ¼ cup whole milk heavy cream or coconut milk
Instructions
- Preheat oven to 400°F.
- Place whole peppers, halved tomatoes (cut side up), garlic cloves, and onion chunks on a baking sheet.
- Drizzle with olive oil.
- Roast for about 25 minutes or until peppers are charred and tomatoes are soft.
- Transfer the roasted peppers into a bowl, cover them, and let them sit for 10 minutes(the steam that's trapped inside will loosen the skins, making them easy to peel).
- Peel off the skins and remove seeds.
- Add roasted peppers, tomatoes, garlic, and onion to a blender (or use an immersion blender in a pot).
- Blend until smooth.
- Pour mixture into a pot, add broth, thyme, smoked paprika, ground black pepper, and salt.
- Simmer gently for 15 minutes to let flavors meld.
- Stir in whole milk. Transfer to a serving bowl and enjoy!
Notes
Nutrition
Calories: 112kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 1006mg | Potassium: 209mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2398IU | Vitamin C: 79mg | Calcium: 40mg | Iron: 1mg
