Appetizers are by far my favourite thing to serve up and soups are definitely the way to go if you want to impress, but spend minimal time preparing in the kitchen.

Roasting brings out the sweetness of the veggies and enhances the beneficial antioxidants in tomatoes. Lycopene, the major beneficial polyphenol in tomatoes, supports eyes, heart, and helps to protect against the damaging effects of sun!

Enjoy!

xx

Need some delish recipes and inspiration to get your healthy eating back on track?

Download your FREE meal plan, shopping list, and meal prep guide that will save your HOURS in the kitchen and kick start your healthy living.

DOWNLOAD MY MEAL PLAN
Print Recipe
Festive Roasted Red Pepper & Tomato Soup with Thyme
You can serve this colourful soup in shot glasses as a fun appetizer or full side dish to accompany your dinner.
ROASTED RED PEPPER SOUP
Prep Time 15 min
Cook Time 60 min
Passive Time 45 min
Servings
full bowls
Ingredients
Prep Time 15 min
Cook Time 60 min
Passive Time 45 min
Servings
full bowls
Ingredients
ROASTED RED PEPPER SOUP
Instructions
  1. Preheat oven to 400F.
  2. Place halved tomatoes, bell peppers and garlic bulb onto a baking sheet. Sprinkle with 1 Tbsp of avocado oil and sprinkle with 1/4 tsp salt. Put into the oven and roast for 45-50 minutes.
  3. Heat 1 Tbsp avocado oil in a large skillet over medium-low heat and add chopped onion and remaining salt. Saute for 10 minutes.
  4. Once all vegetables are cooked, remove skin from roasted garlic and squeeze into blender. add fresh herbs, lemon juice and zest, and the rest of the vegetables along with stock. Blend until smooth.
  5. To serve, sprinkle with thyme and enjoy hot!
Recipe Notes

Depending on how big and juicy your tomatoes are, you may need to an additional cup of stock.

Keeps in the fridge for 4-5 days.

Share this Recipe