- In a large heavy-bottomed pot, heat the ghee over medium heat.
- When the ghee is hot, add the onion, garlic, salt, and garlic powder and stir to combine.
- Cook, stirring often, until the onion is softened, about 8 minutes.
- Add the tomatoes, roasted peppers, and broth and bring to a boil.
- Turn the heat down to medium-low, cover, and simmer for 10 minutes.
- Add the cilantro, then puree the soup in batches in a blender or with an immersion blender.
- Season to taste with pepper and more salt, if needed. Serve with lime wedges, if desired.
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Tomato and roasted pepper soup layers two kinds of sweetness: slow-softened onion and garlic under a pot of tomatoes and smoky roasted red peppers. Twenty minutes on the stove is all it takes before everything gets blitzed silky and finished with fresh cilantro. Squeeze lime over each bowl and the flavor lifts from cozy to bright.
Pro Tips
- Sweeten the base naturally by cooking the onion and garlic the full 8 minutes until truly soft — this is what rounds out the acidity of canned tomatoes.
- Fire-roasted canned tomatoes are a great upgrade here; their char echoes the roasted red peppers and deepens the smokiness.
- Add the cilantro before blending so its flavor melts into the soup, then garnish with more at the table if you like.
- The lime wedge at serving is not decorative — a squeeze of lime balances the tomato's acidity the way a pinch of sugar would in a less paleo kitchen.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes — the recipe gives a 4-pound fresh tomato option. Roast or peel them first so the soup stays smooth rather than flecked with skin.
How long does this tomato roasted pepper soup keep?
Up to 4 days in the fridge, and it freezes beautifully for 3 months. The flavor deepens noticeably on day two.
What can I serve alongside this soup?
A crisp green salad or toasted seed crackers make a light lunch, and it pairs well with any simply cooked protein for dinner.
Is this soup recipe nightshade-free?
No — tomatoes and peppers are both nightshades. For a nightshade-free meal, the roasted cauliflower or super green soups in this collection are better picks.
Recipe Card
Ingredients
Method
- In a large heavy-bottomed pot, heat the ghee over medium heat.
- When the ghee is hot, add the onion, garlic, salt, and garlic powder and stir to combine.
- Cook, stirring often, until the onion is softened, about 8 minutes.
- Add the tomatoes, roasted peppers, and broth and bring to a boil.
- Turn the heat down to medium-low, cover, and simmer for 10 minutes.
- Add the cilantro, then puree the soup in batches in a blender or with an immersion blender.
- Season to taste with pepper and more salt, if needed.
- Serve with lime wedges, if desired.
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