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Roasted Red Pepper & Tomato Soup
Often simple things are the very best things. Wouldn’t you agree?
This roasted red pepper & tomato soup is as SIMPLE and DELICIOUS as it gets!
This soup is definitely one of my all-time favorite comfort foods.
Pretty soon gardens and farmers’ markets will be bursting with vine-ripened tomatoes and peppers… so let’s enjoy them! They are:
➡️Easy to make
➡️Inexpensive throughout the summer months when ingredients are in season
➡️SUPER Delicious
➡️Nutritious
Make you some of these Cauliflower breadsticks for dipping in your soup!
4 servings
Ingredients:
- 4 large red bell peppers, seeded and chopped
- 1 lb Roma tomatoes, halved
- 2 large celery ribs, coarsely chopped
- 1 large sweet onion, coarsely chopped
- 4 fresh garlic cloves, peeled
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp olive oil or avocado oil
- 2 cups chicken bone broth or vegetable stock, heated
To garnish:
- Plain Greek yogurt
- Freshly chopped herbs such as oregano and basil
Instructions:
Preheat your oven to 400 degrees f.
In a 9×13 baking dish add all of your chopped veggies and garlic, then sprinkle everything with oregano. Season with sea salt and freshly ground black pepper then drizzle with your oil.
Toss with your hands to coat everything well.
Roast your veggies for 20 to 25 minutes, or until nicely charred on top.
Carefully remove from the oven and transfer everything into a high-speed blender together with the warmed broth.
Blend until smooth.
Pour into soup bowls and garnish as desired.
Serve immediately.
Enjoy!
❤️Rachel
Ingredients
- 4 large red bell peppers, seeded and chopped
- 1 lb Roma tomatoes, halved
- 2 large celery ribs, coarsely chopped
- 1 large sweet onion, coarsely chopped
- 4 fresh garlic cloves, peeled
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp olive oil or avocado oil
- 2 cups chicken bone broth or vegetable stock, heated
To garnish:
- Plain Greek yogurt
- Freshly chopped herbs such as oregano and basil
Instructions
- Preheat your oven to 400 degrees f.
- In a 9x13 baking dish add all of your chopped veggies and garlic, then sprinkle everything with oregano. Season with sea salt and freshly ground black pepper then drizzle with your oil.
- Toss with your hands to coat everything well.
- Roast your veggies for 20 to 25 minutes, or until nicely charred on top.
- Carefully remove from the oven and transfer everything into a high-speed blender together with the warmed broth.
- Blend until smooth.
- Pour into soup bowls and garnish as desired.
- Serve immediately.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 large red bell peppers, seeded and chopped
- 1 lb Roma tomatoes, halved
- 2 large celery ribs, coarsely chopped
- 1 large sweet onion, coarsely chopped
- 4 fresh garlic cloves, peeled
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp olive oil or avocado oil
- 2 cups chicken bone broth or vegetable stock, heated
To garnish:
- Plain Greek yogurt
- Freshly chopped herbs such as oregano and basil
Instructions
- Preheat your oven to 400 degrees f.
- In a 9x13 baking dish add all of your chopped veggies and garlic, then sprinkle everything with oregano. Season with sea salt and freshly ground black pepper then drizzle with your oil.
- Toss with your hands to coat everything well.
- Roast your veggies for 20 to 25 minutes, or until nicely charred on top.
- Carefully remove from the oven and transfer everything into a high-speed blender together with the warmed broth.
- Blend until smooth.
- Pour into soup bowls and garnish as desired.
- Serve immediately.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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