Roasted Tomato and Red Bell Pepper Soup


This vibrant soup has a satisfying, long-simmered taste, and it’s loaded with cancer-combating lycopene. Roasting the tomatoes, peppers, onions and garlic intensifies their flavor. You can purée them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate or freeze half for another time.

  • 4Servings


  • 2 1/4 lb. ripe tomatoes, halved lengthwise
  • 2 large red bell peppers, quartered, seeded
  • 1 onion, cut into thin wedges
  • 4 large cloves garlic, peeled
  • 2 Tbs. chopped fresh basil
  • 1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
  • 2 cups vegetable stock or water


Preheat oven to 450F.

Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.

Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Purée soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.

Return soup to pan, and heat through, stirring occasionally. Serve hot.

Nutrition Information

  • Calories: 150
  • Carbohydrate Content: 21 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 210 mg
  • Sugar Content: 12 g