Creamy Roasted Bell Pepper and Tomato Soup
Incredibly creamy roasted red pepper and tomato soup! Savory, flavorful, and ready in just 30 minutes.
Servings
4
Ready In:
30 min
Calories:
130
Good For:
Soups
Ingredients
- 8 medium organic tomatoes
- 3 organic red bell peppers
- 6 organic garlic cloves
- 1 large onion
- salt
- pepper
- 1/2 tsp basil
- 1/2 tsp rosemary
- 1/2 tsp oregano
- 3 Tbsp organic olive oil
Step by Step Instructions
Step 1
cut tomatoes in half
coat them with olive oil and half of the seasonings
place them face up on a cooking sheet and roast at 340 F in the oven for 30 min
Step 3
place bell peppers, onions and garlic on a cookie sheet
coat them with the left over olive oil and left over seasoning
roast in the oven at 340 F for 20-25 min
Step 2
seed bell pepper, cut them in wedges
peel and slice onions in thick slices
peel garlic and leave it whole
Step 4
place all the roasted vegetables in a Vitamix, add boiling water and blend until the desired consistency is reached and the soup is creamy
serve with toasted pumpkin seeds
Nutrition
Amount Per Serving
- Protien 50%
- Carbs 20%
- Calories 70%