Mold Detox Friendly Roasted Tomato & Red Pepper Soup

Total time1 hr 5 min

Prep time15 min

Cook time50 min

4.6

(17)

Mold Detox Friendly Roasted Tomato & Red Pepper Soup

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Ingredients

4 servings

2 lbs 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
1 tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
½ tsp ground turmeric
¼ tsp ground black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
¼ tsp cayenne pepper (optional)
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
2 cups chicken broth
1 tsp salt, plus more to taste
1 tbsp fresh lemon juice

For serving

fresh basil leaves, torn (optional)
extra-virgin olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the tomatoes 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 1 tsp salt.
2
Roast until the tomatoes are collapsed and caramelized at the edges, the pepper skins are blistered and charred in spots, and the onion wedges are softened and golden, 35–40 minutes.

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