A cozy classic with a gut-health upgrade. Roasting the peppers and tomatoes first deepens the flavor dramatically compared to just simmering them, while garlic and onion quietly add their prebiotic fiber to the pot. Blended completely smooth, this is the kind of soup that tastes like it took all day even though it really didn't.
Ingredients
- 4 red bell peppers, halved and seeded
- 6 large tomatoes, halved
- 1 large onion, quartered
- 5 garlic cloves, unpeeled
- 3 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp dried oregano
- Salt and pepper
- Fresh basil and a drizzle of olive oil to serve
Instructions
- Preheat oven to 220C. Arrange peppers, tomatoes, and onion on a large baking sheet, cut-side up. Tuck garlic cloves among the vegetables. Drizzle with olive oil and season.
- Roast 30-35 minutes until vegetables are soft and slightly charred.
- Squeeze roasted garlic from its skins. Add all roasted vegetables, garlic, broth, and oregano to a blender. Blend until smooth (in batches if needed).
- Warm through in a pot if needed. Season with salt and pepper. Serve topped with fresh basil and a drizzle of olive oil.
Nutrition Facts (per serving)
| Calories | 165 |
| Total fat | 9g |
| Total carbohydrates | 19g |
| Dietary fiber | 5g |
| Protein | 3g |
| Sodium | 380mg |
Why This Is Good for Your Gut
Tomatoes provide lycopene, a polyphenol with anti-inflammatory effects on the gut lining. Roasted garlic and onion contribute concentrated prebiotic inulin. Bell peppers add vitamin C supporting gut lining collagen production.
Roast extra vegetables and freeze portions of the soup base. It reheats beautifully whenever you need something warm and easy.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.