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?
Serve this cream of tomato and yellow pepper with mini eggplant pizza bites, smoked salmon and zucchini carpaccio, or on its own for a lighter meal!
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.
If you tried this cream of tomato and yellow pepper let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest and Instagram for more delicious recipes!
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Cream of Tomato and Yellow Pepper
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
This cream of tomato and yellow pepper is anti-oxidant rich, quick and easy to make, perfect for a light yet comforting meal.
Ingredients
- 1 tbsp olive oil
- 6 medium tomatoes (700 g), quartered
- 1 yellow bell pepper, sliced
- 2 garlic cloves
- 5–7 basil leaves
- Salt and pepper, to taste
- Chili flakes (optional), to garnish
Instructions
- Preheat your oven to 350 F / 180 C.
- In a medium-sized baking dish, pour some olive oil. Add the quartered tomatoes, sliced yellow bell pepper, garlic cloves, three basil leaves, and salt and pepper to taste. Try to place the basil leaves in between the tomatoes to avoid them from burning in the oven.
- In the middle rack, roast for 35-40 minutes, or until tomatoes are poached and soft.
- Remove from the oven and transfer veggies and the juices left on the baking dish to a blender. Blend until smooth. If necessary, add a splash of water or vegetable broth to get the desired consistency.
- Optional: add in a dollop of dairy free cream to make it creamier.
- Serve hot. Garnish with chili flakes for some spice and chopped basil leaves, and enjoy!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
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