20+ Best Soup Recipes to Nourish You
The best soup recipes that are soul-satisfying, incredibly healthy, and downright delicious. This roasted red pepper and tomato soup will surely hit the spot. Watch the video below to see how this comes together!
Servings: 4 servings
Ingredients
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
- 6 ounces tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 ½ cups water or stock
- 3 tablespoons olive oil
- salt and pepper to taste
For Garnish (optional)
- olive oil
- hemp seeds
- fresh basil leaves
Instructions
- Prep the vegetables. Turn the top broiler on in your oven. Slice the red bell peppers, tomatoes, and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes, and the outer peel from the onion. Then, place these all on a baking tray drizzle the veggies with olive oil, and season with salt and pepper. Use your fingers to rub the oil and seasoning on both sides of the veggies.
- Roast the vegetables. Roast the vegetables for 25 to 30 minutes, or until the top side is charred black.
- Steam the bell pepper. Use tongs to transfer the bell pepper to a glass bowl and cover with plastic wrap for about 20 minutes, to steam the bell pepper.
- Add veggies to blender. When the other veggies are cool to the touch, remove their skins and transfer to a high-powered blender. You should easily squeeze out the garlic cloves from their skin as well.
- Blend. Add the tomato paste, balsamic vinegar, dried basil, and water (or stock) to your blender. Blend everything on high until smooth.
- Serve. Garnish with optional toppings and serve!
Video
Notes
- On an early recipe attempt, I added fresh basil to the soup before blending, but it turned the soup a murky brown color. So I recommend dried basil rather than fresh basil in the soup. But you can use fresh basil to garnish.
- If you want to skip the roasting step, you could definitely used jarred roasted red peppers and canned tomatoes. Though I'd recommend dicing the onion and quickly sautéing with the garlic (mince it) in a little olive oil, to keep the flavor profile similar.
Nutrition
Calories: 196kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 353mg | Potassium: 967mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5146IU | Vitamin C: 177mg | Calcium: 55mg | Iron: 2mg