I may earn money or products from the companies mentioned in this post. Ultimately, this helps to support my green tea habit.
It’s soup season! Soup is comfort, warmth and tasty goodness all in a bowl. But did you know that besides that, if you make it right, your soup can be immune boosting too? One of my favorite soups is tomato soup. Specifically, tomato red pepper soup. And I’m not talking about the stuff in the can either. I’m talk about homemade, bursting with flavor, nutrition laden, belly filling, immune boosting tomato red pepper soup.
Watch the entire immune boosting food segment based on this recipe by clicking the photo below.
Contrary to popular belief, most tomato soup recipes are really not all that healthy. This recipe for tomato soup is dairy free, vegan and of course good for you.
I paired vine ripened and roma tomatoes with red peppers, fresh herbs, garlic, sea salt and all the good stuff.
Popped it in the oven to slow roast at 325 degrees for 2 hours and my house smelled like a pizzeria. It must have been the fresh oregano, thyme and garlic.
Now before you go on complaining about how long it takes to roast these tomatoes, let me let you in on a secret. In writing this recipe, I tried things a few different ways. The slow roasting of the tomatoes by far brought out the most robust flavors and natural sugars from the tomatoes.
Cranking it up to 400 degrees just didn’t do it for me. The flavors were like night and day.
So what are you getting in a bowl of this soup? Tomatoes are filled with vitamin C and of course lycopene which is known to be cancer fighting.
Everyone knows that citrus fruits is filled with vitamin C but, did you know that red peppers have twice as much vitamin C as any citrus fruit? For example one medium orange has 69.7mg of vitamin C, while a cup of red bell pepper contains 190mg of vitamin C. You’re talking about more than 3 times the amount of an orange.
And guess what? Your body can skip all the fillers and binders found in vitamin C tablets and get straight to the source.
Speaking of good stuff, you can find the recipe for this immune boosting tomato red pepper soup below. Pair your tasty bowl of soup with some crusty grain-free bread and “good for you” never tasted any better. By the way, if you’re in a soup making mood, be sure to try this recipe for carrot ginger soup. It’s so good.
I highly recommend:
http://amzn.to/2zcG1ox (It gets the soup blended in less than a minute)
Sheet pans to get those vegetables roasted right.
Watch the whole immune food tv segment here or clicking the photo below.
- 2-3 pounds of Roma or vine-ripened tomatoes
- 3 red peppers
- 4 cloves garlic
- 1 cups unsweetened almond milk
- 1 tbsp olive oil
- ½ tsp sea salt ( to taste)
- 2 tbsp coconut sugar (or favorite sugar)
- ⅛ tsp cayenne pepper
- 1 fistful each fresh thyme & oregano
- 2 bay leaves
- basil leaves to garnish
- Preheat oven to 325 degrees F.
- Places quartered tomatoes on a roasting sheet with peppers and fresh herbs.
- Leave garlic in skins and place on the same roasting sheet.
- Drizzle with olive oil and toss well.
- Bake for two hours.
- Resist the urge to turn the tomatoes or peppers unless burning.
- After 2 hours, remove from tray and add to blender
- Remove skins from garlic and add to blender as well.
- Add milk and blend until smooth.
- Pour into stock pot and season with salt, cayenne pepper, bay leaf and sugar.
- Simmer for about 20 minutes on low heat to allow flavors to come together.
- Remove bay leaf before serving.
- Garnish with fresh basil.