ROASTED RED PEPPER TOMATO SOUP | an easy, healthy soup recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

Cut 4 red bell peppers in half and remove the seeds.

Place the bell peppers cut-side down on a baking tray.

Slice 3 tomatoes and add them to the baking tray along with 1 small onion and 4-5 cloves of garlic.

Drizzle the garlic cloves with a little olive oil and wrap them in aluminum foil.

Drizzle olive oil over the bell peppers and tomatoes, then season with salt and black pepper, ensuring both sides are coated.

Make a spot for the garlic on the baking tray and broil everything for 25-30 minutes or until the tops are charred black.

Remove the bell peppers to a bowl and cover with plastic wrap for about 20 minutes to steam.

Once cool enough to handle, remove the skins from the other veggies and add them to the Vitamix, keeping the onion in large halves.

Squeeze the roasted garlic out of its peel and add it to the Vitamix.

Add 6 ounces of tomato paste, 1 tablespoon of balsamic vinegar, 1 teaspoon of dried basil, and 1.5 cups of water or stock to the Vitamix.

Blend everything until smooth.

Serve topped with a drizzle of olive oil, a sprinkle of pepper, hemp seeds, and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens