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% 50%
  • Carbs 20% 20%
  • Calories 70% 70%