Description
A cozy and flavorful soup made with roasted red peppers, tomatoes, and herbs, blended into a creamy, velvety base. Finished with parmesan and kale for richness, this versatile dish can be made dairy-free or vegan and pairs perfectly with grilled cheese or crusty bread.
Ingredients
- 2 medium red bell peppers
- 4 cups herb roasted tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ red onion, chopped
- 4 tablespoons tomato paste
- 5–6 organic sundried tomatoes (optional)
- 1 tablespoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 3 cups organic vegetable stock
- 1 cup organic heavy cream (or full-fat coconut cream for dairy-free)
- 1 cup freshly grated parmesan
- 1 cup organic kale, chopped
Instructions
- Preheat oven to high heat and roast the red bell peppers and tomatoes until skins blister and caramelize.
- In a Dutch oven over medium-high heat, heat olive oil and sauté garlic, onion, and sundried tomatoes until fragrant. Stir in tomato paste and remove from heat.
- Transfer the sautéed mix along with the roasted peppers and tomatoes into a blender and blend until smooth.
- In the same pot, melt butter, then pour in the blended mixture. Stir in heavy cream, vegetable stock, kale, smoked paprika, salt, pepper, basil, oregano, and parsley. Bring to a boil, then reduce heat and simmer for 5–6 minutes.
- Stir in grated parmesan until melted and well combined. Serve hot.
Notes
- For a vegan/dairy-free version, use coconut cream, vegan butter, and vegan parmesan.
- Add a pinch of cayenne or red pepper flakes for extra heat.
- Swap kale with spinach, collard greens, or bok choy.
- Add white beans or lentils for extra protein.
- Store in the fridge for 2–3 days or freeze for 4–6 months. Reheat gently with a splash of stock or cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting & Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 10g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 45mg
