A fresh and easy twist on this classic, fan-favourite soup. This recipe contains a full serving of bone broth and 8g of protein per bowl!
Roasted Red Pepper and Tomato Soup with Bone Broth
Rated 5.0 stars by 1 users
Category
Soups
Servings
4
Prep Time
15 minutes
Cook Time
55 minutes
Author:
Crystal
A fresh and easy twist on this classic, fan-favourite soup. This recipe contains a full serving of bone broth and 8g of protein per bowl!
Ingredients
5 medium tomatoes
1 medium onion
2 red bell peppers
1 Tbsp olive oil
3/4 tsp salt
1 Tbsp minced garlic
1/4 tsp black pepper
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp crushed chilli peppers
1/4 tsp cloves
Directions
Preheat oven to 425 degrees F. Cover a large baking sheet with parchment paper.
Cut red bell peppers in half, remove seeds and hollow out. place skin-side up on baking sheet.
Slice tomatoes and onion in quarters, place on baking sheet with peppers. Drizzle with olive olive, top with 1/4 tsp salt and 1/4 tsp black pepper. Bake in oven for 45 minutes or until pepper skin has become well-roasted and semi-charred.
In a medium soup pot, pour two jars of The Brothery Chicken Bone Broth, basil, thyme, oregano, 1/2 tsp salt, cloves, and crushed chilli peppers. Heat on medium until simmering.
Remove baking sheet from oven and add red peppers, tomatoes, onions, and olive oil from sheet pan into the soup pot with the broth.
Blend with immersion stick blender or allow to cool and blend in food processor. Blend slowly until desired thickness - this soup is best when it's left a bit chunky! Serve warm.