Go Back
–+ servings
TOMATO AND ROASTED PEPPER SOUP – paleo recipe
Stav Kogan

TOMATO AND ROASTED PEPPER SOUP

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp ghee or avocado oil
  • 1 large onion, sliced
  • 6 cloves garlic, peeled
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2 (28-ounce) cans diced tomatoes or 4 pounds fresh tomatoes
  • 2 whole roasted red peppers, roughly chopped
  • 2 cups Chicken Broth or water
  • ¼ cup roughly chopped fresh cilantro
  • Ground black pepper
  • Lime wedges, for serving (optional)

Method
 

  1. In a large heavy-bottomed pot, heat the ghee over medium heat.
  2. When the ghee is hot, add the onion, garlic, salt, and garlic powder and stir to combine.
  3. Cook, stirring often, until the onion is softened, about 8 minutes.
  4. Add the tomatoes, roasted peppers, and broth and bring to a boil.
  5. Turn the heat down to medium-low, cover, and simmer for 10 minutes.
  6. Add the cilantro, then puree the soup in batches in a blender or with an immersion blender.
  7. Season to taste with pepper and more salt, if needed.
  8. Serve with lime wedges, if desired.

Tried this recipe?

Let us know how it was!