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Serves 2-4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
By author Aloha Cooks
This soup is so easy to make. You can serve it alone for lunch or turn it into a quick meal by serving it with a wrap, sandwich, or a big salad.


  • 2 medium Red Bell Peppers
  • 1 small Onion
  • 5 cloves Garlic
  • 6 medium Tomatoes (or 4 large)
  • 1/2 cup Fresh Basil Leaves (loosely packed )
  • 1 tablespoon Extra Virgin Olive Oil (plus more for roasting the peppers, onions, and garlic)
  • 1/2 teaspoon Celtic Sea Salt or Himalayan Salt (add more or less to taste)
  • dash Fresh Ground Pepper


Step 1.
Wash the bell peppers, slice in fourths, removing the stems, seeds, and membranes. Slice the onion, discard ends and skin. Peel the garlic cloves.
Step 2.
Coat the vegetables with a thin layer of olive oil using an oil spray pump bottle or a basting brush. Arrange vegetables on a broiler pan and place them under the broiler. Roast the vegetables until each side is nicely browned about 5-10 minutes.
Step 3.
You can also grill the vegetables on the BBQ until they are browned on all sides. You can use a grilling basket to hold the vegetables while they roast. On the grill you may opt to roast the peppers whole and discard the skin, seeds, and membranes once cooled.
Step 4.
In the meantime, wash the tomatoes and basil. Remove the stems from the tomatoes and cut into fourths. Remove fresh basil leaves from stems and measure about 1/2C loosely packed leaves or use approximately one bunch, if that's how you purchased them.
Step 5.
Put all ingredients in a food process or blender and process until smooth. Ladle into individual serving bowls and garnish with fresh basil. You can also drizzle a little olive oil in a spiral on top of the soup then add a fresh basil sprig in the center of it.

Written by

The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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