Roasted Red Pepper and Tomato Soup

Name: Roasted Red Pepper and Tomato Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 people
Ingredients: 2-3 tablespoon olive oil; 4 medium tomatoes (around 500 grams); 2 red romano peppers or large capsicum (around 250 grams); 4 cloves garlic; 4-5 sprigs fresh thyme; 1 medium onion; 2 bay leaves; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon paprika; 1 ltr vegetable stock or water

User Reviews

5.0

9 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
4 people
Calories
117 kcal
Course
Main Course, Appetizer, Soup
Cuisine
Mediterranean

Roasted Red Pepper and Tomato Soup

Dana Farley

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Roasted Red Pepper and Tomato Soup is super easy to make, extremely delicious, healthy, and full of Mediterranean flavors. This low-carb keto soup is made with roasted red peppers, juicy end-of-summer tomatoes, and onions.

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Ingredients

Servings

2-3 tablespoon olive oil
4 medium tomatoes (around 500 grams) (cut in halves)
2 red romano peppers or large capsicum (around 250 grams)
4 cloves garlic
4-5 sprigs fresh thyme
1 medium onion (cut in chunky dices)
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
1 ltr vegetable stock or water

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Instructions

Preheat the oven to 220° C (430° F).
Place the tomatoes, red peppers, onion, garlic, and thyme on a baking tray, and drizzle 2 tablespoons of olive oil on top.
Roast the vegetables in the preheated oven for 20 to 25 minutes or until the skin of the peppers is charred.
Remove the tray from the oven and set it aside for 10 minutes until the vegetables have cooled enough.
When the veggies are cooled down enough for you to handle them, peel the tomatoes and garlic, and peel and deseed the peppers.
Place them in a heavy-based pan along with the onions, salt, freshly ground black pepper, paprika, bay leaves, and vegetable stock or water.
Give them a good stir and gently simmer for 20 to 25 minutes on low to medium heat with a lid on.
Remove the bay leaves, transfer the soup to a food processor or with a hand-held blender, and blitz until smooth. Add extra stock if too thick or boil the soup further if too thin.
Garnish with grated parmesan, sour cream, or a drizzle of olive oil.

Equipments used:

Notes

Red Pepper and Tomato Soup taste better when made at the end of summer when ripe and sweet tomatoes and peppers are in season.
You can make this soup with tinned tomatoes. Make sure you add a pinch of sugar to balance the acidity!
Roasting the vegetables gives this soup a rich&deep flavor and is strongly advised! However, if you are short of time, you can skip this step. You will still have a delicious soup but will taste lighter!
Roast your vegetables in a big roasting pan or baking sheet to avoid overcrowding them. This way, you will have single-layered vegetables, so they will nicely roast.
Add extra stock if your soup is too thick or boil the soup further if too thin.
This delicious soup will stay fresh for up to 5 days in the fridge to up to 5 months in the freezer.

Nutrition Information

Show Details

Calories 117kcal (6%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 593mg (25%) Potassium 480mg (14%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 2960IU (59%) Vitamin C 98mg (109%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 117 kcal

% Daily Value*

Calories	117kcal	6%
Carbohydrates	12g	4%
Protein	2g	4%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	593mg	25%
Potassium	480mg	10%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	2960IU	59%
Vitamin C	98mg	109%
Calcium	34mg	3%
Iron	1mg	6%