Its been quite the week over here, what with enrolment opening for The FitMama Method program AND my first ever Weight Loss Masterclass being this week. Yeah, no biggie!🤪
Needless to say, there wasn't a whole heck of a lot of time or extra energy to get much else done. Which is why I was so grateful that this recipe I whipped up this week was SO easy.
Like probably one of THE easiest recipes I've ever made. Oh and did I mention it was DELICIOUS?!
Sometimes, the simplest of ingredients make the most incredible meals. And this one as it for me. It was just so authentically TOMATO & ROASTED RED PEPPER, the way it should taste.
And now it's making me question if I ever need to buy the boxed organic version of this because it was THAT easy.
OK OK, I've pumped up this soup recipe enough right?! Let's get cookin!
PS I said this was 4-ingredients because I didn't count the olive oil or salt. Seasoning doesn't count, right? lol
Easy 4-Ingredient Roasted Red Pepper & Creamy Tomato Soup
Prep Time: 10 min | Roast Time: 30min | Total Time: 40 min
Makes: 5 cups, or 5-6 servings
6 ripe organic tomatoes
6 organic red/orange bell peppers
Drizzle extra virgin olive oil
sea salt, to taste
1/2 cup 10% cream*
3 tablespoons tomato paste
Preheat oven to 375°F.
Cut peppers and tomatoes in half, remove seeds from the peppers and place on tin-foil lined baking sheets, face up.
Drizzle with EVOO, season with salt, and roast for 30-35 min, or until veggies are softened and peppers are slightly charred.
Once cooked, remove from the oven and in batches, begin adding tomatoes and peppers to a high speed blender.
Blend on high, then stop and add tomato paste, cream, and more salt (to your taste preference). Blend again on high until well combined.
Serve this soup with a simple salad to complete the meal, like my Winter Kale & Pomegranate Salad.
WANT TO MAKE IT DAIRY-FREE? Use a dairy-free creamer OR simply remove altogether. It's still so yummy!