Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

January/winter = soup.  Need I say more?  I mean really, is there anything better than a bowl of warm soup in the middle of the winter.  It’s every bit as good as my Mango Berry Salad in the middle of July.  although, if I am being completely honest…I eat soup in July and salad in January…but they always taste the best when they are eaten in their proper season – am I wrong?

Roasted Tomato and Red Pepper Soup

Anyways, one of the reasons I love soup (and salads for that matter) is they are a great way to pack a ton of vegetables into your meal (you don’t need me to reiterate why it is a good thing to get a lot of vegetables into your daily meals)…and this Roasted Tomato and Red Pepper Soup is no exception.  It is made almost entirely of vegetables, and taste amazing!  It is also gluten free, grain free, vegan, and paleo friendly.  Basically it is a super healthy and delicious meal, the kind you can feel awesome about eating, and be secretly patting yourself on the back for eating so healthy.  I love meals like that!  Plus it is so simple to make – I highly recommend whipping up a batch for dinner – tonight!

Roasted Tomato and Red Pepper Soup

Roas

Roasted Tomato and Red Pepper Soup
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 8 roma tomatoes, cut in half
  2. 2 red peppers, cut in half
  3. 2 tsp coconut oil
  4. 1 onion, roughly chopped
  5. 3-4 garlic cloves, roughly chopped
  6. 2 carrots, peeled and chopped
  7. 1 1/2 cups water
  8. 1 tsp salt (or to taste)
  9. 1 tsp smoked paprika
  10. 1/4 tsp pepper (or to taste)
  11. juice of half a lemon
Instructions
  1. Preheat oven to 425 degrees
  2. Place the tomato and red pepper halves on a baking sheet lined with parchment paper (skin side up)
  3. Melt 1 tsp coconut oil and brush over the tomatoes and peppers
  4. Bake 20 minutes or until skins starts to brown and tomatoes start to split
  5. While baking, melt the other 1 tsp coconut oil in a large sauce pan and saute the onions, carrots, and garlic until onion is translucent
  6. Once the tomatoes and peppers are cool enough to handle remove the skins and place the flesh into a blender
  7. Add the onions, carrots, garlic, and water and blend until smooth (you can add more water if you like a thinner consistency soup)
  8. Return the soup to the sauce pan and add the salt, pepper, paprika, and lemon juice and allow to come to a simmer - serve warm
Nutritional Information
  1. Calories: 54 Fat: 2 grams Carbs: 8.6 grams Protein: 1.7 grams
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