Roasted Red Pepper and Tomato Soup
Whole30, dairy-free and delicious! This is a super fast soup that’s perfect for a weeknight dinner. It was part of the Week 1 meal plan I did for the Memorial Hermann Resolution Challenge. There are still two weeks remaining with meals plans, workouts, shopping lists and grocery delivery if you want to sign up and join us!
We also made a video to show you how easy it is to make this soup. You can watch it on my YouTube channel and see for yourself — this is one of those dinners that will save you on a tired night. Serve it with a green salad tossed with super simple salad dressing or with simple grilled cheese paninis for the non-Whole30 people in your life. It happens to be vegan as well, so it’s a good option to add to a dinner party menu as a first course or vegetarian entrée.
And whether you’re doing a round of Whole30 or not, I promise this will become one of those go-to soups you make again and again. The only prep involved is chopping one onion and two garlic cloves. And I have a video to teach you how to do that, too. You’ve got this!
Roasted Red Pepper and Tomato Soup
Prep
Cook
Total
Yield 6-8 servings
If you can’t find fresh basil in season, add the same amount of Italian flat-leaf parsley. It won’t have the same flavor, but it will add a touch of fresh, green brightness. I like to swirl pesto into the top of this soup whenever I have some on hand. As long as your jarred red peppers, tomatoes and vegetable stock have no added sugar and are Whole30 compliant, this is a fabulous meatless Monday and Whole30 dinner option.
Ingredients
- 1/4 cup extra virgin olive oil, divided
- 1 yellow onion, coarsely chopped
- Salt
- 1 tablespoon minced garlic, about 2 large or 3 small cloves
- 2 jars roasted red bell peppers, drained
- 1 28-ounce can Italian plum tomatoes (preferably organic)
- 2 cups chicken or vegetable stock
- 2 tablespoons fresh basil, chopped
- 2 tablespoons thyme leaves
- Black pepper
- Sprigs of thyme, for garnish
- Basil leaves, for garnish
Instructions
- In a large 5- or 6-quart saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add a little salt, about ¼ teaspoon, to the pan and stir. Then, add the garlic and stir for another minute, making sure the garlic doesn’t burn. Stir in the drained red peppers and tomatoes with their juices, and simmer for an additional 2 minutes. Then, add the stock and simmer for an additional 15 minutes. Stir in the herbs.
- Use an immersion blender to puree the soup directly in the soup pot, being careful not to lift it up while it’s on and burn yourself with hot soup. Alternately, in batches, transfer the soup to the bowl of a food processor or high powered blender and purée. Return the soup to the saucepan to reheat and taste for salt, adding more if desired. Add ground pepper and stir to combine.
- When serving, garnish with minced thyme or basil, a tiny drizzle of good quality extra virgin olive oil and a tiny sprinkling of course sea salt.
Courses Dinner
Cuisine Italian
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