Sheet Pan Roasted Red Pepper Soup

Today we're making a warm and cozy, velvety roasted red pepper soup. with tomatoes, garlic, onions, carrots. All veggies are roasted on a sheet pan and then warmed in a soup pot with water and coconut milk.

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Course: Soup

Cuisine: American

Keyword: healthy soup, red pepper soup, sheet pan meals

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 71kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 large sheet pan
1 large soup pot

Ingredients

1 medium onion cut into wedges
4 plum tomatoes cut into wedges
2 carrots peeled and cut into coins
1 head garlic cut the top off the garlic to expose the cloves
2 red peppers roughly chopped removing stem, seeds and inside white parts
1 tbsp fresh or dried thyme leaves
2 tbsp tomato paste
1 tsp sea salt
2 cups water
1 can unsweetened coconut milk (400 mL) use good quality brand like Cha's or Thai Kitchen
1/2 cup fresh basil leaves with stems

Instructions

Preheat the oven to 400 F.
Arrange onion, tomatoes, carrots, red peppers and garlic on a sheet pan.
Roast for about 35-40 minutes. Carrots should pierce fork tender.
In a large soup pot, add your cooked vegetables, tomato paste, sea salt, water, coconut milk, basil leaves. Stir to mix tomato paste in. Cook about 5-10 minutes to warm the soup.
Puree the soup: You can use an immersion blender or a blender to puree the soup.
Blender method: Transfer soup carefully to a blender. You may have to do this in 2 batches as to not overcrowd. Blend until smooth.

Notes

Please note that the nutritional information provided with this recipe is offered as a courtesy. It is intended as a general guideline and may vary depending on factors such as specific ingredient brands, variations in serving sizes, and individual cooking methods.

Substitute 1 pint of cherry tomatoes or 2 larger hot house tomatoes for plum tomatoes.

Nutrition