This roasted tomato and red pepper soup is great for people on the keto diet because it is full of flavor from the fresh herbs and roasted vegetables. It's a warm and satisfying dish that's great for cold days.
Instructions: Get the oven ready by heating it up to 400F (200C). Put red bell peppers and tomatoes that have been cut in half on a baking sheet with the cut sides facing up. Add some olive oil and salt and pepper to taste. Put it in an oven that has already been heated for 25 to 30 minutes, or until it gets soft and a little charred. Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and minced garlic. Cook for about 5 minutes, or until the onion is soft. Roast the peppers and tomatoes and then add them to the pot along with any juices from the baking sheet. Add the chicken or vegetable broth, then turn down the heat and let it cook for 10 minutes. Blend the soup until it's smooth, either with an immersion blender or a regular blender. If you want, you can add red pepper flakes and chopped basil, parsley, and thyme. To taste, add more salt and pepper to the food. Serve hot, and if you want, top with more fresh herbs.&
Instructions: Get the oven ready by heating it up to 400F (200C). Put red bell peppers and tomatoes that have been cut in half on a baking sheet with the cut sides facing up. Add some olive oil and salt and pepper to taste. Put it in an oven that has already been heated for 25 to 30 minutes, or until it gets soft and a little charred. Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and minced garlic. Cook for about 5 minutes, or until the onion is soft. Roast the peppers and tomatoes and then add them to the pot along with any juices from the baking sheet. Add the chicken or vegetable broth, then turn down the heat and let it cook for 10 minutes. Blend the soup until it's smooth, either with an immersion blender or a regular blender. If you want, you can add red pepper flakes and chopped basil, parsley, and thyme. To taste, add more salt and pepper to the food. Serve hot, and if you want, top with more fresh herbs.&
Ingredients:
- 6 large tomatoes, halved
- 2 red bell peppers, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 small onion, chopped
- 4 cups chicken or vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes optional
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