Simple Roasted Red Pepper & Tomato Soup

I slept in a sweatshirt last night. Huh? I’m not complaining, I prefer colder weather for sleeping, it just sort of came out of nowhere. You know what else came out of nowhere? A really crappy cold. Okay, that’s not true … I’m pretty sure it was a combo of jet lag + lack of sleep due to a sick puppy + seasonal allergies that did me in. Either way, I was fighting some serious nose runs last week.

Instead of downing DayQuil and pounding Tropicana, I force fed myself red peppers. These guys are big-time immune system boosters and pack a mean vitamin-C punch (at 349% DV), plus they’re tasty. Win! I bought a bunch of them without planning a specific dish, so when I got home I had about seven red peppers and not much else. All good though, because what came next was this soup recipe and it’s pretty damn delicious, if I do say so myself. It’s also ridiculously easy, a monkey could make it. You could make a big batch tonight and have it a few days this week. Lunchtime = solved.

With this soup and a hand from my good friends zinc, oil of oregano and herbal tea, I was feeling 100 percent better after two days. Whether you’re feeling a little under the weather, or just want to enjoy something warm on a chilly evening, this is a good choice. I think it would be reeeeeeeal delish with homemade focaccia. Another little nugget of nutrition knowledge for you: if you’re feeling sick, stay away from the dairy. Especially if it’s allergy-induced. Dairy + allergies = not the best combo. Otherwise, this would probably be even more delicious topped with fresh Parmesan or Asiago cheese.


Roasted Red Pepper & Tomato Soup

Makes two servings


Four red peppers
Two large tomatoes
3-4 garlic cloves (crush & chopped)
1 tablespoon olive oil
1 teaspoon apple cider vinegar
One handful of fresh basil
One handful of fresh thyme
Salt + pepper 
Optional: Parmesan or asiago cheese and/or croutons


Heat the oven to 400 degrees F. Slice red peppers and tomatoes and place them on pan. Drizzle generously with olive oil, and sprinkle chopped garlic, basil, thyme, salt and pepper over the vegetables. Roast for 30 minutes. When they’re almost done roasting, boil 1/2 cup of water. In blender or processor, mix the roasted vegetables (be careful to remove any thyme sprigs) with boiled water, apple cider vinegar until you reach your desired consistency. Add more water if needed for a thinner soup. Serve warm and top with black pepper and a few basil leaves, as well as optional Parmesan or asiago cheese and/or croutons. Enjoy!

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  2. This soup is the best!!!! So easy to make unlike some other soup recipes and not topping the charts with sodium like canned/boxed soups!! I make it every week now!

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