Roasted Tomato Soup with Red Bell Pepper
Nothing screams cozy quite like a roasted tomato soup with a generous amount of basil and garlic! This recipe is made extra vibrant with roasted red bell peppers and blended with silken tofu for an extra boost of protein.
Servings: 4
Calories: 131.7kcal
Ingredients
- 1 tbsp olive oil
- 4-5 tomato large, quartered
- ½ red bell pepper sliced
- 1 onion medium, quartered
- 5 cloves garlic
- 1 tsp basil dried
- 1 tsp oregano dried
- ½ tsp paprika
- 1/2 tsp red chili flakes optional, for some heat
- 1/8 tsp pepper
- 1/8 tsp salt
- 3 cups vegetable broth low-sodium
- 1 tbsp balsamic vinegar
- 275 g tofu soft or silken, about half of the package
- 1 bunch basil
- 1 tbsp Greek yogurt optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- To a baking sheet add tomatoes, red bell pepper, onion, and garlic cloves. Drizzle with olive oil and season with dried basil, oregano, paprika, red pepper flakes (if using), salt and pepper. Using your hands or a spoon gently mix everything together until well combined.1 tbsp olive oil, 4-5 tomato, ½ red bell pepper, 1 onion, 5 cloves garlic, 1 tsp basil, 1 tsp oregano, ½ tsp paprika, 1/2 tsp red chili flakes
- Roast in the preheated oven for 30-35 minutes until the tomatoes are soft and slightly caramelized.
- Once roasted, carefully transfer the vegetables to a blender or food processor. Add vegetable broth, balsamic vinegar, silken tofu, and fresh basil leaves. Blend until smooth.3 cups vegetable broth, 1 tbsp balsamic vinegar, 275 g tofu, 1 bunch basil
- If you prefer to rewarm the soup you can pour the mixture into a pot and heat over medium heat, stirring occasionally. Otherwise you can pour the soup directly from the blender into serving bowls.
- Garnish each serving with a spoonful of Greek yogurt or fresh basil leaves.1 tbsp Greek yogurt
Cooking Tips
Ripe Tomatoes:Choose ripe, flavorful tomatoes for the best taste. Roma tomatoes are commonly used for roasting due to their meaty texture and rich flavor.Silken Tofu:Opt for soft or silken tofu for a creamy texture without the need for heavy cream or dairy.Roasting Time:Roast the tomatoes and bell pepper until they are tender and caramelized, which enhances their natural sweetness and depth of flavour.Adjusting Consistency:Add vegetable broth or water to adjust the consistency of the soup to your liking. Simmer the soup briefly after blending to allow the flavors to meld together.
Nutrition
Nutrition Facts
Roasted Tomato Soup with Red Bell Pepper
Amount per Serving
Calories
131.7
% Daily Value*
Fat
5.8
g
9
%
Saturated Fat
0.8
g
5
%
Cholesterol
0.2
mg
0
%
Sodium
28.5
mg
1
%
Potassium
535.4
mg
15
%
Carbohydrates
15.3
g
5
%
Fiber
3.6
g
15
%
Sugar
7.5
g
8
%
Protein
6.4
g
13
%
Vitamin C
39.1
mg
47
%
Calcium
68.2
mg
7
%
Iron
1.6
mg
9
%
Magnesium
43.8
mg
11
%
Zinc
0.8
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.