Wheat Free Roasted Tomato & Red Pepper Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper (optional)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!