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Cream of Roasted Tomato & Pepper Soup

Updated: Aug 23, 2019

I had some tomatoes and peppers that were getting a little soft so a roasted soup was the answer to not wasting them! The veggies taste so amazing that I ate half of them straight out of the pan! On the table in 30mins!

Creamy roast tomato and pepper soup with Epicure's SPG and Epicure Broth


  • Tomatoes - I used my slightly soft cherry tomatoes

  • Bell Peppers - I prefer red to green!

  • Diced Onion (I use 1 onion for each 4 cups of tomatoes and peppers)

  • 1 tsp Classic Epicure SPG per 4 cups of tomato & peppers

  • Olive Oil

  • 1 rounded tsp Epicure's Vegetable (or chicken) Broth Mix per 4 cups

  • 1/2 c of Coconut Milk or Heavy Cream (optional)


Using your large Perfect Pan or a lg Frying Pan cover the pan with your olive oil. Toss in a few cups of veggies and coat with oil and sprinkle on some Epicure SPG (Salt Pepper Garlic)

Put in a 425-450 oven for 20 mins until peppers and tomatoes are slightly starting to brown and onion has yellowed and juices are bubbly. This is SOOO delish & if you’re like me you’ll eat 1/4 of it right out of the pan. DON’T make these on a cookie sheet, they’ll burn rather than caramelize.

Transfer to your Epicure Multipot, add water and broth. Heat through and then puree with your immersion blender. Add cream or coconut milk if desired. Rather than add cream, I top mine with a little crumbled feta or goat cheese. Devour.

To Perfectly Balance for Good Food Real Results add:

  • a portion of protein (ie, 1 cup chick peas or 1/2 c of chicken)

  • a portion of grain/starch (1/2 c rice, corn, yam, etc)

  • Your Healthy Fat and your veggies are taken care of in the soup, although you can always add more veg as desired!

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