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.
Servings Prep Time
6full bowls 15min
Cook Time Passive Time
60min 45min
Servings Prep Time
6full bowls 15min
Cook Time Passive Time
60min 45min
Ingredients
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.