Ingredients
- 12 whole tomatoes, cored and halved
- 3 red bell peppers, cored and quartered
- 1 bulb garlic, whole
- 3 tablespoons olive oil
- 1 onion, diced
- 1 teaspoon thyme
- 1/4 chili flakes (optional)
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the tomatoes (halved and seeded) and red peppers (cored and quartered) on the baking sheet. Drizzle the tomatoes and bell peppers with 1 1/2 tablespoons of olive oil and gently toss until all the vegetables are coated.
- Slice the entire bulb of garlic in half widthwise, skin intact, add it to the baking sheet (cut side up), and drizzle with 1/2 tablespoon of olive oil. Transfer the baking sheet to the oven to roast for 40 minutes.
- With 10 minutes remaining, in a large pot on medium-high heat, warm the remaining tablespoon of olive oil, add the onion, and cook for 5-6 minutes until tender and translucent. Add the thyme and chili flakes (optional) and cook for an additional minute until fragrant.
- Once the vegetables are roasted, remove the baking sheet from the oven, remove the garlic from the baking sheet, set aside and allow to cool slightly.
- Transfer the tomatoes and bell peppers directly to the pot with the onion, stir to combine with the onion mixture, add salt, and cover with broth.
- Once the garlic is cool enough to handle, squeeze cloves of roasted garlic out of the skin directly into the pot and stir to combine. Reduce heat to a simmer and allow to cook for 10 minutes.
- Once cooked, using an immersion blender or in batches using a bar blender, purée the soup until smooth. If you find the soup too thick just add a splash of broth or water until you’ve reached the desired texture. Taste and season with additional salt as needed, it may need a decent amount of additional salt depending on how salty your broth is.
- Once blended, the soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 189 calories
- Sugar: 11 grams
- Fat: 12 grams
- Carbohydrates: 19 grams
- Fiber: 5 grams
- Protein: 5 grams