Tomato Pepper Soup
Colorful tomato soup with roasted bell peppers. Sweet, smoky, and bursting with vitamin C.
Nutrition per serving
155 Calories
4g Protein
18g Carbs
8g Fat
4g Fiber
Ingredients
Instructions
- . Preheat oven to 450°F. Halve and seed the bell peppers. Place on a baking sheet with onion quarters and garlic cloves. Drizzle with olive oil and roast for 25 minutes until charred.
- . Transfer roasted vegetables to a large pot. Add crushed tomatoes, vegetable broth, smoked paprika, and cumin.
- . Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
- . Use an immersion blender to puree until smooth. Stir in cream and heat through.
- . Season with salt and pepper. Serve garnished with fresh basil and a drizzle of olive oil.
Recipe Notes
- Use a colorful mix of red, yellow, and orange peppers for the best flavor and appearance
- Jarred roasted peppers work in a pinch—use 2 cups drained
- For vegan, substitute coconut cream or omit cream entirely