Sheet Pan Roasted Red Pepper and Tomato Soup

Flavorful Roasted Red Pepper and Tomato Soup that’ll warm you up on a cold winter day.

Total Time

45min

5.0

1 Rating

Author: Food by Maria

Servings:

Ingredients

•

Large Red Bell Peppers , chopped

•

Tomatoes

•

Large White Onion

•

4 cloves

Garlic

•

1 tsp

Sea Salt

•

1/2 tsp

Ground Black Pepper

•

2 Tbsp

Fresh Thyme

•

3 Tbsp

Olive Oil

•

Lemon , juiced

•

1 can
(400 mL)

Coconut Milk

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

To a sheet pan or roasting pan add Red Bell Peppers (2) , Tomatoes (5) , White Onion (1) , Garlic (4 cloves) , Fresh Thyme (2 Tbsp) , Olive Oil (3 Tbsp) , Sea Salt (1 tsp) , and Ground Black Pepper (1/2 tsp) . Cook for 40 minutes or until perfectly golden and roasted.

Transfer the mixture to a high-speed blender, add the Coconut Milk (1 can) and 3 tbsp of the juice of a Lemon (1) . Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose.

Serve hot with fresh thyme and a drizzling of olive oil!

Author's Notes

You can have fun with the ingredients! Use carrots, squash, apples, and beets! Whatever you like the recipe will work perfectly!

Nutrition Per Serving

CALORIES

347

FAT

32.2 g

PROTEIN

4.3 g

CARBS

16.3 g