Anti Inflammatory Mediterranean Roasted Tomato & Red Pepper Soup with Olives
Few soups earn their place on the table quite like this one — deeply roasted tomatoes and charred red peppers blended into a silky, smoky base that tastes like it took far more effort than it did. Roasting everything at high heat first is the real secret, coaxing out natural sweetness and building layers of flavor before a single drop of broth hits the pot. The spice bloom — cumin, smoked paprika, and turmeric toasted briefly in olive oil — adds warmth and that golden depth that makes this soup feel genuinely nourishing rather than just filling. Turmeric and extra-virgin olive oil are two of the most celebrated ingredients in the anti-inflammatory pantry, and here they work together seamlessly rather than feeling like an afterthought. Kalamata olives stirred in at the end bring a briny, satisfying punch, while fresh lemon juice lifts the whole bowl and keeps it bright. Finished with torn basil and another drizzle of good olive oil, each serving is rich, vibrant, and completely plant-forward aside from the low-sodium chicken broth. This makes four servings and reheats beautifully, so it's just as good for a weeknight dinner as it is for meal-prepped lunches later in the week.
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Learn more →Ingredients
4 servings
For the soup
- 2 lbs ripe roma tomatoes, halved lengthwise
- 2 large red bell peppers, halved and seeded
- 1 medium yellow onion, cut into 8 wedges
- 6 garlic cloves, unpeeled
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- 2 cups low-sodium chicken broth
- ½ cup pitted kalamata olives, roughly chopped
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh basil leaves, torn
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the tomato halves (cut side up), red bell pepper halves (cut side down), onion wedges, and unpeeled garlic cloves in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with the salt and black pepper.
- 2
Roast for 35–40 minutes, until the tomato skins are blistered and beginning to char at the edges, the pepper skins are deeply charred and collapsing, and the onion wedges are softened and golden at the edges.
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