Friday Foodspiration: Roasted Red Pepper and Tomato Soup

Creamy Roasted Red Pepper & Tomato Soup
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This bright red soup is full of disease fighting

antioxidants.  According to the Mayo Clinic, red

vegetables, like tomatoes and bell peppers, may

help reduce the risk of diabetes, osteoporosis, and

heart disease.


Make a big pot of this soup and freeze some for a

rainy day!




2 cloves Garlic, minced

1 medium Onion, minced

2 tbs Olive Oil

4 Red Bell Peppers, roasted and diced

1-28oz can Roasted Diced Tomatoes

4 cups Bone Broth

2 tsp Basil, dried

1 tsp Smoked Paprika

2 tsp Turmeric, powder

1/2 tsp Salt

1/2 tsp Black Pepper, freshly ground




1. Place the oil in a large pot, add onion and garlic.

Saute over medium heat until tender.

2. Add the remaining ingredients to the pot, stirring

well to combine, and simmer for 20 minutes.

3. Blend the soup with an immersion blender until

creamy and pureed.

4. Add additional salt and pepper to taste if needed.

Serve with fresh herbs and/or top with cheese of

your choice.  My favorite flavor combination is basil

and goat cheese.


*Roast your own peppers face down on a baking

sheet. Broil until skin is black and then place in a

sealed container allowing the peppers to steam and

cool before using. Alternately, buy a large jar of

roasted red peppers and save some time.