top of page

My daughter loves the "Tomato & Pepper Soup" in a box. I buy the organic version at Trader Joes, but I see it at Whole Foods and some other places as well. Truth be told, the list of ingredients isn't too bad and for a busy night, or a chilly evening, it can be a lifesaver! But, I've wanted to try and recreate a version from scratch - still quick and easy, but homemade. I've tried at least three other recipes, but she keeps coming back to the box. Until this recipe. And just to make extra certain, I served this at two separate dinner parties, to adults and children aged 2-72. The parents were thrilled their vegetable-avoiding kids were eating it; and the kids were gulping it down. The recipe was requested. And so I obliged. Enjoy!


Roasted Tomato and Red Pepper Soup (served 4-6)


2 28 oz cans of whole peeled tomatoes

1 onion, quartered

2 whole cloves of garlic, peeled

2 red peppers, quartered and seeded

4 Tablespoons extra virgin olive oil

4 sprigs fresh thyme (or 2 teaspoons dried)

1 1/4 cups broth

salt and pepper


Turn over to 400 degrees. Line a baking pan with parchment paper and place the whole tomatoes (but not the liquid) on the pan. Add the onion, garlic, peppers and thyme. Pour olive oil over it all and give it a gentle mix. Roast at 400 degrees for 40 minutes. 


Pour the remaining canned tomato liquid into a pot and add the roasted vegetables, once they are done cooking. Make sure to scrape off the juices and scraps on the parchment paper - those are the best parts! Add broth and bring to a gentle boil. Blend.Taste and season with salt and pepper.  Serve. 


(This recipe is based on a tomato soup from Weelicious). 

bottom of page