Nickel Allergy Friendly Mediterranean Roasted Tomato & Red Pepper Soup with Olives

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Nickel Allergy Friendly Mediterranean Roasted Tomato & Red Pepper Soup with Olives

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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