Name: Roasted Red Pepper and Tomato Soup
Ingredients: 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

Roasted Red Pepper and Tomato Soup

Print Recipe

SERVINGS 4

Ingredients

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

Instructions

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).

Notes

1 serving = 2 cups vegetable

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