Cooking time:

• Prep time: 10–15 minutes
• Cook time: 35–45 minutes
• Total time: ~50–60 minutes

Ingredients (Serves 4)

• 6–8 ripe Roma or vine tomatoes, halved
• 2 red bell peppers, halved (seeds removed)
• 1 small onion, quartered
• 4 cloves garlic (unpeeled)
• 1–2 tbsp olive oil
• Salt & black pepper (to taste)
• 1 tsp dried oregano or thyme (optional)
• 2 cups low-sodium vegetable broth
• ¼–½ cup plain Greek yogurt OR light coconut milk (for dairy-free)
• Fresh basil (optional, for garnish)

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Instructions

1. Roast the Produce

• Preheat your oven to 400°F (200°C).
• Arrange the tomatoes, bell peppers (skin-side up), onion, and garlic on a baking sheet.
• Drizzle with olive oil, then season generously with salt, pepper, and your chosen herbs.
• Roast for 30–40 minutes, until the vegetables are tender and slightly caramelized or charred.

2. Blend the Soup Base

• Allow the roasted vegetables to cool slightly.
• Squeeze the roasted garlic cloves out of their peels.
• Optional: For an extra-smooth texture, peel off most of the bell pepper skins.
• Transfer all the roasted vegetables and the vegetable broth into a blender. Process until completely smooth.

3. Finish and Heat

• Pour the blended mixture into a pot and warm gently over low heat.
• Stir in the Greek yogurt (for added protein and richness) or the coconut milk.
• Taste the soup and adjust the seasoning with additional salt and pepper as needed.

4. Serve: Ladle the hot soup into bowls. Garnish with fresh basil, cracked pepper, or a light drizzle of olive oil.
   

Nutrition Facts per serving (1 cup)

Calories: 115-120kcal  |   Total fat: 5g   |   Sat fat: 1g   |   Sodium: 150-250 mg   |  Potassium: 450-500mg  | Total Carbohydrate: 13g   |   Sugars: 7 g   |   Dietary Fiber: 3-4g   |   Protein: 4g  

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