Whole 30 Mediterranean Roasted Tomato & Red Pepper Soup with Olives
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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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