5 from 3 votes
Roasted Tomato Red Pepper Soup
Just roast & blend to make this delicious and seasonal (5 ingredient) Roasted Tomato Red Pepper Soup. Two veggies and great flavor for under 100 calories!
Prep Time
10 mins
Cook Time
35 mins
Total Time
1 hr
Servings:
4
Course:
Soup
Cuisine:
American
Ingredients
- 1-2 quarts tomato
- 1 red bell pepper large or 2 small
- 1 garlic bulb
- 1/2 Tablespoon oregano
- 1/2 Tablespoon onion dried minced
- salt sea salt
Instructions
- Spray a jelly roll pan with a non-stick oil spray.
- Cut open red pepper and lay flat on pan skin side up.
- Take one (whole) bulb of garlic, slice off about 1/3 inch of the stem. Place on jelly roll pan, cut side down.
- Fill up the rest of the jelly roll pan with tomatoes. Cut them in half for romas or quarters for large slicing tomatoes (I have even used beefsteak) and place on pan, skin side up. Roast at 400 until skins start to blacken, approximately 30-45 minutes.
- Remove the pan from the oven and let cool. Remove and discard the tomato and pepper skins but reserve any juices left in the pan. Squeeze the garlic cloves out of their skins and discard the garlic skins.
- Blend the vegetable and garlic pulp in a blender with dried minced onion, oregano and sea salt to taste.
- Add juices from pan and/or water as needed to thin (usually I use all of the pan juices). Add cream if you must ;-)
- Serve warm.
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