Creamy Roasted Tomato & Yellow Pepper Soup
Cooking tomatoes actually increases absorbable lycopene — one of the most-studied antioxidants for digestive-tract protection — and the roasted brightness cuts through a metallic palate.
Gentle for metallic taste, fatigue, a good day.
Ingredients
- 4 ripe tomatoes, halved
- 2 yellow bell peppers, chopped
- 1 small onion, chopped
- 3 cloves garlic, smashed
- 2 Tbsp extra virgin olive oil
- 2 cups low-sodium vegetable broth
- ½ cup unsweetened almond milk
- 1 tsp smoked paprika
How to make it
- Heat the oven to 400°F. Roast the tomatoes, peppers, onion, and garlic with the olive oil for 25 minutes, until the edges char slightly.
- Blend the roasted vegetables and their pan juices with the broth until smooth.
- Return to the pot, stir in the almond milk and paprika, and simmer 5–10 minutes.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.