This cream of tomato and yellow pepper is the perfect healthy comfort food. Made with fresh tomatoes, yellow pepper, garlic clove, and basil leaves, this recipe is healthy, flavorful, and comforting. This recipe is also gluten free and dairy free!
Why you’ll love this recipe
- Quick and easy to make – this recipe is made with a handful of ingredients. It takes about 5 minutes to prep, and the oven does the rest!
- It’s healthy and light – this cream of tomato and yellow pepper is loaded with antioxidants, vitamin A, C, E, and potassium. This recipe is also low in calories and light – perfect for a light and healthy dinner.
- This recipe is flavorful and comforting – roasted veggies call for a plethora of flavors. Plus is the perfect way to warm up on a cold day.
How to make cream of tomato and yellow pepper
First, quarter the tomatoes and slice the yellow pepper.
In a medium baking dish, pour some olive oil. Add the quartered tomatoes, sliced yellow pepper, garlic, basil leaves, salt, and pepper. Try to place the basil leaves in between the tomatoes to avoid them from burning in the oven.
Roast for 35-40 minutes, or until tomatoes are poached and soft.
Transfer your roasted veggies and the juices left on the baking dish to a blender. Purée until smooth. Optional: add a dollop of cream to make it creamier.
Serve hot. Garnish with some chili flakes and chopped basil leaves.
What can I serve this with?
Make sure to tag me @cravebysaldemar on Instagram if you make this cream of tomato and yellow pepper. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.Print