Hannah’s Roasted Tomato and Bell Pepper Soup

Serves 6-8 Prep time: 15 minutes Cook time: 1 hour


4-5 lbs. tomatoes

6-7 cloves garlic

2 medium yellow onion

4-5 bell peppers

pinch of Himalayan pink salt

black pepper to taste

1 tsp thyme leaves

(other garden vegetables are optional)


  1. preheat the oven to 400 degrees
  2. Cut the tomatoes in half, the peppers in half and remove seeds, and the onion into wedges. Prepare the garlic.
  3. Place all the veggies on a baking sheet, skin side up. Spray with olive oil cooking spray and sprinkle with Himalayan pink salt.  Roast for 40 minutes or the skins are lightly browned.  Remove from the oven and set it aside to cool a bit.
  4. Remove the skins and place roasted veggies and any accumulated juices in the blender to puree the soup. add thyme leaves (sometimes we use oregano leaves).
  5. Simmer 5 minutes.
  6. Serve.

5 thoughts on “Hannah’s Roasted Tomato and Bell Pepper Soup”

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