Soups & Stews > Gluten-Free Soups & Stews > Naturally Gluten-Free Soups > Tomato Soup (GF)

Roasted Red Pepper and Tomato Soup (Gluten-Free)

A vibrant and flavorful roasted red pepper and tomato soup that is naturally gluten-free. Roasting the vegetables brings out their natural sweetness, creating a rich and satisfying soup. The recipe uses potatoes to create a creamy texture without any gluten-containing thickeners.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
4
Ingredients
  • 2 large Red Bell Peppers
  • 4 medium Tomatoes
  • 1 medium, chopped Onion
  • 4 cloves, minced Garlic
  • 1 medium, peeled and diced Potato
  • 4 cups Vegetable Broth
  • 3 tablespoons Olive Oil
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon, or to taste Salt
  • 1/2 teaspoon, or to taste Black Pepper
  • 1/4 cup, chopped (for garnish) Fresh Basil

Roast the Vegetables

Preheat oven to 400°F (200°C). Halve the red bell peppers, remove the seeds, and place them on a baking sheet, skin-side up. Core the tomatoes and place them on the same baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 30-40 minutes, or until the skins are slightly charred.

Sauté Aromatics

While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Combine and Simmer

Once the roasted vegetables are cool enough to handle, peel the skins off the red peppers. Roughly chop the roasted peppers and tomatoes and add them to the pot with the onion and garlic. Add the diced potato, vegetable broth, smoked paprika, salt, and pepper. Bring to a simmer.

Blend and Serve

Reduce heat to low and simmer for 15 minutes, or until the potato is tender. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil.

Nutrition Facts Estimated per 100g of product

Calories: 60kcal, Carbohydrates: 8g, Protein: 1g, Fat: 3g (Note: Values are approximate and depend on specific ingredients used).

Other Considerations for Nutrition

This soup is naturally low in fat and calories. Using low-sodium vegetable broth further reduces the sodium content. Roasting the vegetables preserves their vitamins and minerals.

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FAQ

  • Can I use canned roasted red peppers?

    Yes, you can use canned roasted red peppers for convenience. Drain them well before adding them to the soup. However, roasting fresh peppers provides a superior flavor.
  • Can I add cream to this soup?

    Yes, if you prefer a creamier soup, you can stir in a splash of heavy cream or coconut milk after blending. This will add richness and body.
  • How long does this soup last in the refrigerator?

    This soup can be stored in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop or in the microwave.