Roasted Red Pepper and Tomato Soup
Prep time: 
Total time: 
Yield: 4-6 servings
  • 2 red peppers, halved and deseeded
  • 2 lbs tomatoes, halved and stem removed
  • 1 small red onion, peeled and quartered
  • 3-4 cloves garlic, skins left on
  • 1-1/2 tbsp olive oil
  • 1.5 cups of chicken or vegetable broth, no salt added
  • 2 sprigs fresh rosemary
  • ¼ tsp salt, or more to taste
  • ¼ cup 18% cream (optional)
  1. Preheat the oven to 400°F.
  2. Place the red pepper, tomato, onion, and garlic cloves on a baking sheet and drizzle with the olive oil. Bake for about 40-50 minutes, or until the vegetables are softened. Remove from oven and let cool.
  3. Once cool enough to touch, slip off the skins of the tomatoes, red pepper, and garlic. Add to a large, high speed blender along with the onion and broth. Blend until smooth.
  4. Pour soup into a medium to large pot and add the rosemary. Bring to a simmer and cook, covered, for 5 minutes to let the flavour of the rosemary infuse into the soup.
  5. Season with salt before dividing into bowls. Stir a tablespoon of cream into each bowl if desired.
Recipe by Chelsea's Healthy Kitchen at