Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup is super easy to make, extremely delicious, healthy, and full of Mediterranean flavors. This low-carb keto soup is made with roasted red peppers, juicy end-of-summer tomatoes, and onions.
Servings: 4 people
Calories: 129kcal
Equipment
- 1 large baking sheet
- 1 kitchen scale
- 1 measuring spoons
- 1 Lodge Dutch oven
- 1 Rubber spatula
- 1 Sharp knife
Ingredients
- 2-3 tablespoon olive oil
- 4 medium tomatoes (around 1 lbs/450 grams) (cut in halves)
- 2 red romano peppers or large capsicum
- 4 cloves garlic
- 4-5 sprigs fresh thyme
- 1 medium onion (cut in chunky dices)
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 4 cups vegetable stock or water
Instructions
- Preheat the oven to 220° C (430° F).
- Place the tomatoes, red peppers, onion, garlic, and thyme on a baking tray, and drizzle 2 tablespoons of olive oil on top.
- Roast the vegetables in the preheated oven for 20 to 25 minutes or until the skin of the peppers is charred.
- Remove the tray from the oven and set it aside for 10 minutes until the vegetables have cooled enough.
- When the veggies are cooled down enough for you to handle them, peel the tomatoes and garlic, and peel and deseed the peppers.
- Place them in a heavy-based pan along with the onions, salt, freshly ground black pepper, paprika, bay leaves, and vegetable stock or water.
- Give them a good stir and gently simmer for 20 to 25 minutes on low to medium heat with a lid on.
- Remove the bay leaves, transfer the soup to a food processor or with a hand-held blender, and blitz until smooth. Add extra stock if too thick or boil the soup further if too thin.
- Garnish with grated parmesan, sour cream, or a drizzle of olive oil.
Notes
- Red Pepper and Tomato Soup taste better when made at the end of summer when ripe and sweet tomatoes and peppers are in season.
- You can make this soup with tinned tomatoes. Make sure you add a pinch of sugar to balance the acidity!
- Roasting the vegetables gives this soup a rich&deep flavor and is strongly advised! However, if you are short of time, you can skip this step. You will still have a delicious soup but will taste lighter!
- Roast your vegetables in a big roasting pan or baking sheet to avoid overcrowding them. This way, you will have single-layered vegetables, so they will nicely roast.
- Add extra stock if your soup is too thick or boil the soup further if too thin.
- This delicious soup will stay fresh for up to 5 days in the fridge to up to 5 months in the freezer.
Nutrition
Calories: 129kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1532mg | Potassium: 480mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3460IU | Vitamin C: 98mg | Calcium: 34mg | Iron: 1mg