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Roasted Red Pepper and Tomato Soup
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.