Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

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  • 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 stock pot, 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.