Is Tomato & Roasted Red Pepper Soup Healthy
The quick answer is yes.
- With about 200 calories in each 1 1/2 cup serving, roasted pepper and tomato soup is a low calorie soup. Its anti-oxidant rich and very satisfying.
- Sweet peppers are a great source of vitamin A, vitamin C & potassium as well as fiber and folate. Theyre made mostly of water and carbohydrates .
- Turmeric is a powerful anti-inflammatory and anti-oxidant. The curcumin in turmeric helps reduce inflammation.
- What about the cream? You might thinkGAWD a whole cup of cream? But it actually breaks down to only 2 tablespoons per serving. Yes, cream adds calories, but full fat dairy products also contain fat soluble vitamins, vitamin A, D, E and K and using whipping cream satiates hunger, so you dont over-eat . Plus it adds a luxurious mouth feel to tomato pepper soup.
The Best Tomatoes For Tomato Soup:
I recommend canned Italian San Marzano tomatoes in their own canning sauce. Theyre less acidic than other varieties and their rich flavor really shines in this soup. I always keep a few cans on hand.
You can also use other canned whole tomatoes in their own sauce.
Of course, theres nothing wrong with using fresh, either.
If youve got heavy, fragrant plum, beefsteak, or other ripe tomatoes, you can certainly use them, but it takes a bit more prep. Jessica Gavin shows you how in this tutorial on how to blanch, shock, peel and seed tomatoes to use in lots of recipes.
How To Make Roasted Red Pepper Soup
Well start by slicing the red peppers, tomatoes and onion in half and placing on a baking tray. Then, just drizzle those veggies with a little olive oil and season with salt and pepper.
Youll also want to chop the bottom off of 4-5 garlic cloves and wrap them in a little aluminum foil. Find a cozy spot for the garlic on the baking tray, then turn on your top broiler and roast the veggies for 25-30 minutes or until the tops are charred black.
Remove the veggies from the oven and use tongs to transfer the red peppers to a glass bowl. Cover the bowl with plastic wrap, which steams the peppers and helps to remove their skin.
While the peppers are steaming, you can remove the skins off the tomatoes and onion and add them to your Vitamix. Good news you can leave the onion as one large half. The Vitamix makes easy blending of it! You can also easily squeeze the garlic from its skin.
Then, remove the charred skins from the red peppers and add those to your Vitamix as well. To all of that, well add some tomato paste, balsamic vinegar, dried basil and water or broth. Then blend everything for a minute or so, until its smooth.
For garnish, I top my soup with a little olive oil, black pepper, hemp seeds and fresh basil. Topping soups is the fun part, isnt it?
And thats it. An easy, delicious and flavorful roasted red pepper soup.
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Versatility Of This Recipe
This soup is very versatile. If you do not want to add the toppings, you can enjoy the roasted red pepper tomato soup on its own. The toppings just enhance the already delicious flavor of the soup.
For a low carb option, you can skip the grilled cheese croutons and just add the pistou on top of the soup. You can place the soup into a bowl and spoon the pistou directly into the roasted red pepper tomato soup then stir to combine. Or you can add the pistou into a bag, cut the corner, and squeeze it like above for presentation.
For the full soup experience: ladle roasted red pepper tomato soup into a bowl, add swirl of pistou, then add grilled cheese croutons. I cut the crust off the grilled cheese , but you can also leave them on.
You can also serve the croutons on the side to dip into the soup as you eat or even just cut the grilled cheese sandwich in half and dip as you go. This recipe is so versatile in ways to eat it.
How To Pick Aromatics:
The key to aromatics, is looking for colors and flavors that compliment the main components of the dish.
Carrots, onions and celery are the usual go-tos, but fennel is another soft, subtle aromatic thats often overlooked.
Another option would be leeks or shallots. for this tomato and roasted red pepper soup. They blend flavor wise and the colors add to the palate, not detract.
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Roasted Red Pepper & Tomato Soup
This vibrant soup is as rich in flavor as it is in color, and its very straightforward to make. Throw everything in to roast and then simply blend it into this inviting soup. This is a great recipe to make fresh or in advance for leftoversit tastes fantastic either way
This delicious recipe is one of over 75 recipes in the book, Medical Medium Cleanse to Heal.
Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. If youre avoiding tomatoes due to trendy nightshade hatred that constantly recirculates over and over again, youre missing out on keeping your liver healthy and preventing disease.
Garlic: Since the liver deals with an onslaught of pathogens, it needs herbs and foods that help it fight its cause. Garlic is one such herbal food. The medicinal, pungent, astringent quality of garlic is a pathogens worst nightmare. Phytochemical compounds from garlic seep through the walls of the intestinal tract into blood vessels that lead up through the hepatic portal vein into the liver.
Roasted Red Pepper & Tomato Soup
Ingredients:
Directions:
Tip:
Find over 75 more delicious, healing recipes in Cleanse to Heal for you and your family.
Anthony William, Inc. – Disclaimer for Medical Medium Blog
Ultimate Creamy Roasted Red Pepper And Tomato Soup
This post has been updated for recipe, photos and content since its original publication in 2013.
If you have fond memories of cream of tomato soup from your childhood, stick around. This silky smooth, homemade roasted red pepper and tomato soup is a grown up version of that schoolday classic. My classic tomato pepper soup is easy to make in just over an hour and its LOADED with fresh veg. If you want healthy tomato soup recipes, stop here. Youve found it.
-Anthony Bourdain
We can all relate to the cozy feeling of Moms tomato soup, even one that came from a can. My red pepper and tomato soup delivers that same cozy feeling, but its even better than the stuff in the red and white can.
This red pepper tomato soup starts with sweet, oven-roasted bell peppers. You can use all red, orange or yellow peppers . Theyre naturally mild and snappy when eaten raw, but roast them in the oven and their flavor intensifies and gets sweeter. Thats where well start for this silky, luscious tomato pepper soup. Note: Dont use green peppers here, save them for your green turkey chili.
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Tomato Basil Soup With Roasted Heirloom Tomatoes
Preheat oven to 425 F On parchment or foil-lined sheet pan, spread out tomatoes , onions, and garlic.Sprinkle with the thyme, drizzle with oil and give a good toss. Roast for 25-30 minutes, or until onion is tender and tomatoes have just begun to caramelize at their edges.When done, remove from the oven and let cool for 5-10 minutes.
Pour and press seeds through fine mesh sieve or cheesecloth over bowl to extract juice. Discard seeds, and set juice aside. Chop remaining tomato shells, and set aside. 2. Heat oil in large skillet over medium-high heat. Add shallots, and cook 2 minutes. Stir in cumin seeds, tomato paste, and sriracha, then add bell pepper and chopped tomatoes.
Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast tomatoes. While tomatoes are in the oven, melt the butter in a large pot. Add onion and sauté. Stir in the garlic and thyme and sauté. Add crushed tomatoes, basils and sugar.
Tomato soup gets a flavorful new twist: Roasted eggplant adds creaminess, and caramelized onions and carrots add sweetness while fresh crispy garlic croutons give the perfect finishing touch. Roasting all of the vegetables before throwing them in a Dutch oven makes a huge difference in the flavor and gives a warm, hearty feel to the soup.
Why Should You Try It
- Quick – This roasted red pepper and tomato soup is ready in just 20 minutes thanks to using a jar of peppers. It would take longer if you are going to roast them yourself.
- Minimal ingredients – Just a few ingredients, many of which you probably already have in your cupboard, go in to making this delicious soup.
- Low in calories – There are only 109 calories in a big bowl of this soup, making it a light and fresh meal.
- Full of vitamins – Packed full of nutrients, then it a hearty and healthy meal.
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Roasted Heirloom Tomato Soup Recipe
Ingredients 2 pounds heirloom 1 garlic bulb 4 medium shallots 1/4 Cup Vegetable Stock 1/2 Cup Tomato puree 3 Tbs Basil Fresh Rosemary 1/4 tsp red pepper
Place roasted tomatoes into the blender as well. Puree and remove. Strain through a mesh kitchen strainer into a saucepan. Add chicken stock, tomato paste and cream cheese. Whisk on medium heat until cheese is melted. Add whipping cream and reheat.
Why Is There Sugar In This Soup
With many of our soups, primary ingredients such as milk, tomatoes or red peppers all contain naturally occurring sugar. We try to keep added sugar to a minimum in our soups. When cane sugar is present in the ingredient list, our intent is to use this ingredient to help balance the flavors of the soup.
Recommended Reading: Golden Mushroom Soup Vs Cream Of Mushroom
What To Serve With Keto Red Pepper Soup
Enjoy the classic flavour combination of a tomato soup and grilled cheese but keep it low carb with our keto grilled cheese recipe.
Serve this soup as an appetizer or enjoy it for a light lunch or supper. A side of low carb bread rolls or even a few slices of our low carb garlic bread make this a filling meal too.
How To Make Roasted Red Pepper Tomato Soup
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Roasted Heirloom Tomato Soup
Place the tomatoes and garlic in a bowl and toss with the olive oil and 1 teaspoon salt. Arrange the tomatoes, cut side down, in a single layer on a rimmed sheet pan lined with parchment paper. Roast the tomatoes for 20 to 25 minutes, or until the skins are just golden and the juices are bubbling. Remove from the oven, cool, and lift off the skins.
Directions. Line a rimmed baking sheet with foil. Preheat oven to 425 Wash tomatoes, core and cut in half horizontally. Place the tomatoes cut side up on the sheet, and tuck in the rest of the vegetables to cover the sheet entirely.
Ingredients 3 pounds heirloom tomatoes stems removed 1 onion yellow or white, outer skin removed 3 garlic scapes or garlic cloves 3 Tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 2 sprigs rosemary 1/2 cup fresh basil 1/4 cup heavy cream
Bring to a lively simmer, cover the pot, and cook 15 to 20 minutes, or until tomatoes are softened and soup tastes fresh, but mellow. Adjust seasonings to taste. 3.
Pop the chopped tomatoes onto a baking tray and under the grill with the skin facing up. Grill them for 10 minutes until you get a good blister and char going on those tomato skins, really don’t worry if they get a wee bit burnt. It all adds to the flavor. Flip them over and broil for another 10 minutes.
Are You Going To Make This Easy Roasted Red Pepper Tomato Soup
If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!
Also, make sure to follow @ayurvedawithrebecca on for more healthy, Ayurveda inspired recipes! Dont forget to tag me in your creations too! You can also save this recipe for later by adding it to your recipe board on .
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Easy Roasted Heirloom Tomato Soup
Chilled Roasted Heirloom Tomato Soup. Ingredients ¼ cup Terra Delyssa Organic Extra Virgin Olive Oil, divided in half 2 pounds heirloom tomatoes, washed and cut in half 2 cloves garlic, minced 1 small white or yellow onion, diced 2 cups low-sodium chicken stock or vegetable broth
Ingredients 5 pounds ripe heirloom tomatoes, cored and cut into 1/2-in. pieces About 1 tsp. kosher salt About 1/4 cup extra-virgin olive oil 2 tablespoons unseasoned rice vinegar 10 to 12 fresh basil leaves, stacked, rolled, and thinly sliced
Instructions. Preheat oven to 300ºF and line a large rimmed baking sheet with parchment paper or a Silpat baking sheet. Arrange sliced tomatoes on the prepared baking sheet without overcrowding. Sprinkle with garlic powder, and season with salt and black pepper, to taste.
Roasted Heirloom Tomato Soup from Laura Pauli By Scott D. / November 15, 2017 Chef Laura Pauli is one of the guest instructors that teach at La Cocina Que Canta, our cooking school, and she shared this delicious Roasted Heirloom Tomato Soup recipe with us.
1 large carrot, chopped 1 cup fresh corn 1/4 cup loosely packed basil leaves 2 teaspoons sea salt 5-1/2 cups reduced-sodium chicken broth 1/3 cup heavy whipping cream Directions In a stockpot, saute onion in oil until tender. Add garlic cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt. Stir in broth. Bring to a boil.
How To Make This Tomato Soup Smooth And Creamy
When I had the pleasure of eating at The Lost Kitchen in Freedom, ME this past summer, we were served the smoothest, creamiest asparagus soup. A quick flip through Erin Frenchs cookbook led me to her secret: she strains her soups through a mesh sieve to make them super smooth.
I used this method with this roasted red pepper and tomato soup. I placed the mesh sieve on top of another pot and ladled the soup into it, then used a wooden spoon to stir it around until as much liquid was squeezed out as possible. This was especially helpful because the skin and seeds from my tomatoes were a bit bitter, as they were grown in the late Texas summer heat.
Then, I stirred just a touch of heavy cream into the strained soup. YUM!
Recommended Reading: Campbell’s French Onion Soup Nutrition
What You Will Need
- Vegetables – To make the soup base. We used onion, carrot, celery and some garlic. Save yourself some time by using frozen onion and garlic. Make sure the carrot is finely diced, so it is cooked in time.
- Roasted red peppers – The stars of the show. Either roast your own or use shop bought to make this in under 20 minutes.
- Fresh plum tomatoes – Or any fresh tomatoes the fresher the better.
- Vegetable stock – Either home made or store bought is fine. If using store bought, try to use the best stock possible as you will be able to taste the difference. If making this for younger kids, then use a low salt stock.
- Balsamic vinegar – Adds a lovely depth of flavour and goes perfectly with the tomatoes.
- Herbs – We went with basil as it compliments tomatoes so well.
Make It Creamy Or Not
The first time I made this roasted red pepper soup I finished it off with a cup of milk to make it creamy. But honestly, I tasted it before the milk and it was still a really bangin soup, so I decided to keep it simple. If you do want an extra creamy soup, simply add a cup of whole milk or a splash of heavy cream at the end. Do not let the soup boil after adding milk, as that can cause it to curdle.
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Creamy Roasted Red Pepper Tomato Soup
Sometimes, you just need comfort food in your life. But comfort doesnt have to mean unhealthy. Such is the case with this healthy yet insanely creamy red pepper tomato soup!
If you have 30 minutes, you can make this simple, nutrient-rich soup thats perfect for chillier days or when you just need a comforting bowl of soup. Or if you made a grilled cheeze and need a dipping companion. Either way, weve got you covered!
This recipe is inspired by my all-time favorite soup the Creamy Tomato Bisque from our Everyday Cooking Cookbook!
This version is similar to classic tomato soup with the addition of sweet bell pepper. In place of cream, I rely on coconut milk for subtle sweetness. And the flavor comes from rich tomato paste, garlic powder, dill, and basil. Once its blended all up, it takes on a deep red-orange hue and silky-smooth texture.
I could boast about the flavor all day, but its also so healthy and healing! Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants.
I hope you all LOVE this soup! Its:
Easy to makeComforting& Delicious
This would make the perfect stand-alone lighter meal if you topped it with hearty croutons or even baked chickpeas! Garnish with full-fat coconut milk for even more creaminess.
If you try this recipe, let us know! Leave a comment, rate it, and dont forget to tag a photo #minimalistbaker on Instagram. Cheers!
