Name: Anti-Inflammatory Tomato and Red Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean-inspired
Ingredients: 6 ripe tomatoes, halved; 2 large red bell peppers, halved and seeded; 1 yellow onion, diced; 4 cloves garlic, minced; 3 tablespoons extra virgin olive oil; 3 cups vegetable broth; 1 teaspoon smoked paprika; 1/2 teaspoon turmeric (optional); Sea salt, to taste; Black pepper, to taste; Fresh basil or parsley, for garnish

Description

A smooth, comforting soup made with roasted tomatoes and red peppers, packed with natural anti-inflammatory ingredients and deep flavor.

Ingredients

Scale

6 ripe tomatoes, halved
2 large red bell peppers, halved and seeded
1 yellow onion, diced
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
3 cups vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon turmeric (optional)
Sea salt, to taste
Black pepper, to taste
Fresh basil or parsley, for garnish

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Instructions

Preheat oven to 425°F (220°C). Roast tomatoes and red peppers with olive oil and salt for 30–35 minutes.
Sauté onion in olive oil until soft. Add garlic and cook briefly.
Add roasted vegetables, spices, and broth. Simmer 10 minutes.
Blend until smooth.
Adjust seasoning and garnish with fresh herbs.

Notes

Store in the fridge up to 5 days or freeze up to 3 months. Reheat gently. Add beans or lentils for extra protein.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 4
Calories: 180 per serving
Sugar: 7g
Fat: 9 g