5 Ingredient Roasted Red Bell Pepper & Tomato Soup

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can enhance flavor without extra cost.

Preheat the oven to 400°F (200°C).

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

Place the bell peppers and tomatoes on a baking sheet, cut side up.

Drizzle with olive oil and season with salt and black pepper.

Roast in the oven for 25-30 minutes until the peppers are charred and soft.

Meanwhile, chop the onion and garlic.

In a large pot, heat olive oil over medium heat and sauté the onion until translucent, about 5-7 minutes.

Add the garlic and cook for an additional 1-2 minutes until fragrant.

Remove the roasted peppers and tomatoes from the oven and allow to cool slightly.

Peel the skin off the peppers if desired; it should come off easily.

Add the roasted vegetables to the pot with the onions and garlic.

Pour in the vegetable broth and bring to a simmer, cooking for 10 minutes.

Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.

Stir in the basil, thyme, and lemon juice, and adjust seasoning if needed.

Serve hot, drizzling with cream or yogurt and garnishing with parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens