Lunch · 35 min · mediterranean

Roasted Red Pepper & Tomato Soup

Red bell peppers does the heavy lifting here, with crushed tomatoes rounding it out. A Mediterranean lunch that takes 35 minutes, start to finish. The macros do the talking: 18g protein, 94g carbs, and 20g fat in every 579-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 Red bell peppers
• 1 can Crushed tomatoes
• 1/2 Onion
• 2 cloves Garlic
• 2 cups Vegetable broth
• 1 tbsp Olive oil

Steps

1. Heat the oven to 450°F and line a sheet pan with foil.
2. Halve and seed the red peppers; roast cut-side down 20–25 minutes until the skins blacken and blister.
3. Cover the hot peppers with a bowl for 10 minutes — the steam loosens the skins — then peel.
4. Sauté the onion and garlic in olive oil until soft and sweet, about 6 minutes.
5. Add the peeled peppers, crushed tomatoes, and broth; simmer 15 minutes.
6. Blend until completely silky, working in batches if needed.
7. Season with salt, and finish each bowl with a swirl of olive oil.

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