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Roasted Yellow Tomato and Bell Pepper Soup

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


This refreshing summer soup gets its yellow hue from yellow heirloom tomatoes and bell peppers.



  • 4 tbsp olive oil
  • 1 medium yellow onion, diced
  • 7 cloves roasted garlic
  • 2 tbsp shallots, diced
  • 4 cups yellow tomatoes (approx 5 large heirloom tomatoes)
  • 2 yellow bell peppers
  • 2 carrots
  • 2 cups vegetable broth
  • 1 tbsp lemon juice
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 3/4 tsp Berbere spice
  • 2 tbsp fresh basil
  • 2 tbsp fresh oregano
  • 1 tbsp fresh parsley

Herb Oil:

  • 6 tbsp olive oil
  • 2 cloves roasted garlic
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp agave
  • 1/2 tbsp oregano
  • 3 tbsp parsley
  • 2 tbsp basil


  1. Preheat oven to 375.
  2. To roast a whole head of garlic, trim off the top of the head of garlic to expose the cloves. Drizzle with a bit of olive oil, salt and pepper, wrap in aluminum foil, and roast for about 40 minutes.
  3. Meanwhile, deseed yellow peppers and cut in half. Add to a large sheet pan with tomatoes, drizzle with olive oil, salt and pepper and roast for 15 minutes. Remove from oven and set aside.
  4. In a large pot, heat olive oil over medium heat and add diced onion and shallots. Cook for 5-7 min, stirring often, until translucent. Add diced carrots and cook for another 5 minutes.
  5. Remove roasted garlic from cloves and add.
  6. Add all additional ingredients and simmer for 20 minutes over medium-low heat, stirring occasionally. Split into 2 batches and blend until smooth (using blender that can handle high heat mixtures) or use immersion blender.
  7. To make herb oil, chop herbs and garlic finely. In a bowl, whisk all ingredients well.
  8. Serve with a drizzle of herb oil, crispy chickpeas, corn, fresh herbs, etc.

  • Category: Soup
  • Method: Stovetop, Oven