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Sheet Pan Roasted Red Pepper and Tomato Soup
Recipe

10 INGREDIENTS • 4 STEPS • 45MINS

Sheet Pan Roasted Red Pepper and Tomato Soup

5.0
1 rating
Flavorful Roasted Red Pepper and Tomato Soup that’ll warm you up on a cold winter day.
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Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/
Flavorful Roasted Red Pepper and Tomato Soup that’ll warm you up on a cold winter day.
45MINS
Total Time
$2.71
Cost Per Serving
Ingredients
Servings
4
us / metric
Red Bell Pepper
2
Large Red Bell Peppers, chopped
Tomato
5
Tomatoes
score an X at the stem top of each
White Onion
1
Garlic
4 cloves
Sea Salt
1 tsp
Fresh Thyme
2 Tbsp
Fresh Thyme
plus more for garnish
Olive Oil
3 Tbsp
Olive Oil
plus more for garnish
Lemon
1
Lemon, juiced
3 Tbsp lemon juice
Coconut Milk
1 can
(400 mL)
Coconut Milk
Nutrition Per Serving
VIEW ALL
Calories
347
Fat
32.2 g
Protein
4.3 g
Carbs
16.3 g
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Sheet Pan Roasted Red Pepper and Tomato Soup
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Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/

Author's Notes

You can have fun with the ingredients! Use carrots, squash, apples, and beets! Whatever you like the recipe will work perfectly!
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
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 (as needed). Cook for 40 minutes or until perfectly golden and roasted.
step 2 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 (as needed). Cook for 40 minutes or until perfectly golden and roasted.
step 3
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.
step 4
Serve hot with fresh thyme and a drizzling of olive oil!
step 4 Serve hot with fresh thyme and a drizzling of olive oil!
Tags
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Appetizers
Dairy-Free
American
Gluten-Free
Keto
Low-Carb
Healthy
Shellfish-Free
Vegan
Vegetarian
Vegetables
Soup
Winter
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