Roasted Tomato and Red Bell Pepper Soup
This vibrant soup has a satisfying, long-simmered taste, and it’s loaded with cancer-combating lycopene. Roasting the tomatoes, peppers, onions and garlic intensifies their flavor. You can purée them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate…
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This vibrant soup has a satisfying, long-simmered taste, and it’s loaded with cancer-combating lycopene. Roasting the tomatoes, peppers, onions and garlic intensifies their flavor. You can purée them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate or freeze half for another time.
Ingredients
- 2 1/4 lb. ripe tomatoes, halved lengthwise
- 2 large red bell peppers, quartered, seeded
- 1 onion, cut into thin wedges
- 4 large cloves garlic, peeled
- 4 large cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 2 Tbs. chopped fresh basil
- 1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
- 2 cups vegetable stock or water
Preparation
- Preheat oven to 450F.
- Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.
- Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Purée soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
- Return soup to pan, and heat through, stirring occasionally. Serve hot.
Nutrition Information
- Serving Size Serves 4
- Calories 150
- Carbohydrate Content 21 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 5 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 210 mg
- Sugar Content 12 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g