This soup is super flavorful, creamy and delicious. It’s also vegan, paleo and whole30 friendly. You can eat as it is, top it with a bit of coconut milk or – if you’re eating carbs – dunk a nice slice of bread into it.
Roasted Pepper, Tomato & Garlic Soup Recipe
Once the weather starts getting colder, my cravings switch from salad to soup. All summer long, my lunch is almost always a salad by choice because I truly love salad. But then, almost from one day to the next, I start buying less and less lettuce and other salad ingredients and more vegetables and other food that I can turn into a good soup.
I mean, what is more comforting than a steaming bowl of soup on a cold and rainy day? You can warm your hands on the bowl and the soup will warm your tummy. Just perfect.
Now, you probably know about my love for red peppers at this point. I always love incorporating peppers into my meals! They taste amazing AND they are so good for you. Did you know that red bell peppers contain nearly three times more vitamin C than an orange? Another reason why I love bell peppers!
This soup really couldn’t be any easier to make. You can make it fresh or ahead of time. Whatever you decide, it will take about an hour to roast the vegetables so just plan that in. That is, if you have a convection oven like me because then you can roast all the vegetables at the same time. I use a metal baking dish for the tomatoes because I want to catch all those lovely jucices during roasting. And for the bell peppers, I use a baking tray covered in parchment paper.
While the tomatoes, peppers and garlic are roasting nicely in the oven, your flat will fill with the most wonderful smell. After they are done roasting, you should wait for at least a few minutes until removing the skins of the tomatoes and peppers and taking the peel of the garlic. The vegetables are simply too hot to handle otherwise! Then you have to blend it all together with some water and salt and you’re done. Don’t forget to use the juices because they contain so much flavor
I love a splash of coconut milk on top but feel free to omit or replace it with another plant-milk based creamer. And – like with most soups – it’s lovely to dip some bread into the soup. So good!
Will you be making this lovely soup soon? Or how about my Whole30 Cream of Mushroom Soup?
Roasted Pepper, Tomato & Garlic Soup
Description
This soup is super flavorful, creamy and delicious. It's also vegan, paleo and whole30 friendly. You can eat as it is, top it with a bit of coconut milk or – if you're eating carbs – dunk a nice slice of bread into it.
Ingredients
Instructions
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Pre-heat the oven to 180°C (356°F).
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Wash the tomatoes and cut them into quarters. Put them in a metal baking dish and drizzle with olive oil, sprinkle with 2/3 of the teaspoon of salt and oregano. Roast for 50 minutes, add unpeeled garlic cloves after 20 minutes.
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At the same time, wash the peppers and cut them into wide strips. Add to a parchment covered baking tray and sprinkle with the remaining 1/3 of the teaspoon of salt. Roast for 35 minutes.
I put both the baking tray and the metal baking dish in the oven at the same time with the tomatoes at the top of the oven. -
After removing the peppers and tomatoes from the oven, let cool for 10 minutes until cool enough to handle. Remove the peels of tomatoes and peppers. Peel the garlic cloves.
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Add all to a blender including ALL the juices from the vegetables. Add water and salt and blend in a blender jug until all is smooth. Heat up at low to medium heat in a pot until warmed up.
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Pourt into two bowls and drizzle a bit of coconut milk on top. Enjoy!
