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.
This is by far one of may favorite and popular soup recipes ever. And if you like health immune boosting recipes, you’ll also want to download my free e-cookbook. “10 Easy and Healthy Recipes Your Family Will Enjoy”, to make sure that you don’t miss out on another tasty recipe.
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Contrary to popular belief, most tomato soup recipes are really not all that healthy. They are filled with unwanted fats and sugar. 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 300 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.
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- 2-3 pounds of Roma or vine-ripened tomatoes
- 3 red peppers
- 4 cloves garlic
- 1 cup unsweetened almond milk
- 1 tbsp olive oil
- 1/2 tsp sea salt ( to taste)
- 1/8 tsp cayenne pepper
- 2 tbsp dry oregano and 2 tsp dry thyme)-if you have fresh herbs, go ahead and use a fistful of each
- 2 bay leaves
- 1 cup vegetable broth
- basil leaves to garnish
- Preheat oven to 300 degrees F.
- Place 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.
- Depending on the size of your blender, you may have to blend the ingredients in two different batches.
- Add milk and blend until smooth.
- Pour into stock pot with up to 1 cup vegetable broth to thin it out a bit.
- Season with salt, cayenne pepper and add bay leaf.
- Simmer for about 20 minutes on low heat to allow flavors to come together.
- Remove bay leaf before serving.
- Garnish with fresh basil.
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Amount Per Serving Calories 64Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 311mgCarbohydrates 9gFiber 2gSugar 5gProtein 2g
Nutritional information is calculated automatically and may not be accurate.
Original 10/11/17. Updated 04/23/22