Roasted Red Pepper + Tomato Soup
Updated: Feb 6
The holidays are officially over and to be honest, I’m feeling super bloated and sort of gross after all the sugar I consumed. My husband and I were so burnt out from baking and cooking all holiday season that we ended up ordering out more than I would like to admit… Don’t get me wrong, I’m all about enjoying food. However, when you eat pizza more than twice in one week you start to feel kind of crappy. My body was definitely yelling at me to eat more veggies. So, when in doubt, listen to your body! I decided on a cold, rainy day to make a warm, veggie filled soup. I have to admit I was also SUPER excited to use my new Vitamix that my sweet husband bought for me for Christmas. Talk about my dream gift! But do not fret, you do not need a Vitamix to make this recipe. All the kitchen gadgets you’ll need are an oven and a blender (any blender will do).
What’s amazing is this soup is packed with vitamin C to boost your immune system and it will surely give your body additional vitamins and minerals. On top of that, it goes perfectly alongside any sandwich, but especially…. a grilled cheese. Um, YUM!
Filled with all sorts of amazing flavors, the roasted veggies make it taste like it's fresh out of the garden. It has a smooth texture and packs some spice so it's guaranteed to keep you warm and cozy this winter season. Oh, and a little tip: it tastes even better the next day! Store in an air tight container in your fridge for up to a week or you can save it and freeze for up to 3 months.
Serving Size: 3-5 bowls
Prep time: 10 minutes
Cook Time: 20 minutes
Puree: 3-5 minutes
Total time: 35 minutes
Roasted Red Pepper and Tomato Soup
2 tablespoons of olive oil
6-7 peeled cloves of garlic
1 cup peeled then chopped carrots
3 cups quartered tomatoes on the vine
5 red peppers stemmed, deveined + quartered
1 large white onion peeled and quartered
1 teaspoon sea salt + pepper
2 cups vegetable broth
½ teaspoon sriracha
Preheat oven to 450 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
Peel each clove of garlic. Peel and chop carrots. Quarter tomatoes, stem, devein and quarter red peppers, and dice white onion.
Add all veggies to a large bowl and drizzle with olive oil. Mix until evenly coated. Pour veggies onto lined baking sheet and spread out to make sure they are evenly spaced. Sprinkle with salt and pepper.
Place pan in oven and roast veggies for 15 minutes. After 15 minutes, select broil and broil veggies on high for 5 minutes. This ensures they cook fully and get that charred flavor. Remove veggies from oven.
As soon as you remove your veggies begin spooning veggies into a blender. Add veggie broth to the blender and optional sriracha if you enjoy a spicier soup. Blend on high for 3-5 minutes or until smooth and creamy.
Pour soup into a bowl or mug and enjoy! If you prefer your soup to be hot feel free to heat on a stove top on low for a couple minutes or cover and reheat in microwave for 30 seconds. Top with fresh basil and avocado.
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Until next time,