I always forget how much I dislike the cold until a chilly, windy day arrives. When the temperature drops, a warm, comforting soup is exactly what I crave. This Roasted Red Pepper & Tomato Soup is perfect for those days—pair it with a grilled cheese for an effortless, satisfying meal. It’s simple to make, freezes well, and has reasonable macros.
If you’re dealing with an abundance of tomatoes, this soup is an excellent option to prepare and freeze in zip-top bags for later. I dream of growing my own tomatoes someday and using them fresh in soups and salsas. If you’re looking for other ways to use lots of tomatoes, here are a couple easy ideas:
- Blender salsa — a quick, fresh option that freezes well.
- Fresh tomato basil bruschetta — bright, simple, and delicious.
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If you don’t own a high-powered blender, an immersion blender works well. Add the cooked vegetables to the pot and blend carefully until smooth. I use my immersion blender all the time—it’s a kitchen staple.
Garnish the soup with a dollop of sour cream, a spoonful of plain Greek yogurt, or a drizzle of pesto. Serve warm and enjoy.
I hope you love this recipe as much as I do. If you make it, tag me on Instagram—I love seeing you recreate my recipes and share your results.
Roasted Red Pepper & Tomato Soup
Ingredients
- 8–10 medium tomatoes on the vine, halved (about 1268 g)
- 2 medium red peppers, halved (about 222 g)
- 7 whole garlic cloves (about 35 g)
- 1 large sweet onion, quartered (about 186 g)
- 1 tablespoon avocado oil or cooking spray (14 g)
- 2 cups chicken broth
- 5 fresh basil leaves
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Line a half-sheet baking pan with parchment paper. Arrange the tomatoes, red peppers, and onion with the cut side down. Drizzle or spray with avocado oil and season generously with salt and pepper.
- Roast for about 50 minutes, until the vegetables begin to shrivel and look nicely caramelized.
- Remove from the oven and immediately wrap the red peppers in foil. Let all the vegetables rest for about 5 minutes to cool slightly.
- Peel the skins from the tomatoes and red peppers. Transfer the roasted vegetables and garlic to a blender with the basil and blend until smooth. Add the chicken broth and blend again to combine.
- Pour the blended soup into a pot and warm over low heat until it simmers gently. Adjust seasoning if needed and serve hot.
Nutrition Facts
Roasted Red Pepper & Tomato Soup
Serves: 6
|
Amount Per Serving:
250g (1 cup)
|
||
|---|---|---|
| Calories | 171 | |
| % Daily Value* | ||
|
Total Fat 4.8 |
6.2% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
|
Cholesterol |
0 | |
|
Sodium |
0 | |
|
Total Carbohydrate 24.3 |
8% | |
| Dietary Fiber 6 | 24% | |
| Sugars | ||
|
Protein 6.9 |
||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Stay Fit Mom
Notes
To log this recipe in MyFitnessPal, search for “Stay Fit Mom Roasted Red Pepper & Tomato Soup.”
Category
Dinner Recipes
Recipes