Roasted red pepper and blistered tomato marigold soup is a delicious plant based meal with an abundance of nutrients, which takes minimal effort for a perfect weeknight meal.

Roasted red peppers, the star flavor in this recipe, are a gift to the world. I love them on sandwiches, in charcuterie, and especially in soup. All winter long we enjoy vibrant, plant rich soups because it’s the most delicious way to get an abundance of nutrients with minimal effort.

Red peppers, contain more than 200 percent of your daily vitamin C intake. And both red bell peppers and tomatoes are packed with antioxidants. The combined effects of vitamin A and C create a great antioxidant capacity, and with lycopene in the mix, making this a top notch superfood soup. And marigolds contain active chemicals, making it a natural cytotoxic, hepatoprotective and spasmogenic herb! (source)

the inspiration.

We almost always have peppers and cherry tomatoes in our weekly produce basket, so I’ve been working on perfecting a roasted red pepper and blistered cherry tomato soup. I love adding herbs and flowers into our recipes. The neglected art of cooking with flowers is undeniably returning. Many of us eat flowers on a regular basis, and many of us didn’t realize it. Broccoli, artichokes and cauliflower are all florals. I added some dried marigold petals in our simmer for their beautiful color and nutritional benefits.

what to gather to make this soup.

• olive oil
• onion
• clove garlic1-2 carrots1-3 celery stalkscan of tomato paste
• roasted peppers or one jar roasted red peppers (or three red peppers you roast yourself)
• 3 cups broth (vegetable or bone broth)
• marigold flowers
• salt
• pepper

how to make Roasted red pepper and blistered tomato marigold soup

• Start by preheating your oven to 350 F 
• Place your chopped peppers and cherry tomatoes on on a baking sheet
• Coat your pepper and cherry tomatoes with olive oil, and garnish with salt and pepper
• Bake cherry tomatoes for 20 minutes, then remove and set aside. Continue roasting peppers for an additional 40 minutes.

• When your veggies are almost done roasting, heat the olive oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.

• Add the garlic, pepper, 1/2 teaspoon of salt. Cook, while stirring, for one minute.
• Pour in the roasted vegetables and the stock/broth.

• Raise the heat to medium-high and bring the soup to a boil. Add in your marigolds. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
• Simmer for 20 minutes.
• Remove the pot from the heat and let it cool so that you can place into a blender.
• Blend, and reheat when ready to serve.
• Add more salt and pepper to taste. I love to garnish my soup with my flower pepper!

There are so many wonderful ways to enjoy edible flowers ! For more inspiration, check out

• lavender iced coffee
• dandelion lemonade
• mango, bergamot and orange blossom floral smoothie recipe by recipes and rituals
• rose peach smoothie
•  

Continue to Content

Roasted red pepper and blistered tomato marigold soup recipe by recipes and rituals

Yield: 6 cups of soup

Prep Time: 1 hour

Cook Time: 1 hour 20 minutes

Total Time: 2 hours 20 minutes

Roasted red pepper and blistered tomato marigold soup is a delicious plant based meal with an abundance of nutrients, which takes minimal effort for a perfect weeknight meal.

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Ingredients

• 3 tablespoons olive oil
• 1/2 onion (medium, diced)
• 1 clove garlic (minced)
• 3 peppers, chopped into small slices and roasted (or 1 jar)
• 3 cups broth (vegetable, or stock of choice)
• 1 can tomato paste
• 1/2 cup dried marigolds
• salt
• pepper

Instructions

Start by preheating your oven to 350 F

Place your chopped peppers and cherry tomatoes on on a baking sheet

Coat your pepper and cherry tomatoes with olive oil, and garnish with salt and pepper

Bake cherry tomatoes for 20 minutes, then remove and set aside. Continue roasting peppers for an additional 40 minutes.

When your veggies are almost done roasting,

Heat the olive oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.

Add the garlic, pepper, 1/2 teaspoon of salt. Cook, while stirring, for one minute.

Pour in the roasted vegetables and the stock/broth.

Raise the heat to medium-high and bring the soup to a boil. Add in your marigolds. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.

Simmer for 20 minutes.

Remove the pot from the heat and let it cool so that you can place into a blender (or use an emulsifying blender)

Blend when cool enough, and reheat when ready to serve.

Add more salt and pepper to taste.

Nutrition Information

Yield 6 cups Serving Size 1
Amount Per Serving Calories 147Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 4mgSodium 287mgCarbohydrates 15gFiber 2gSugar 7gProtein 5g

Did you make this recipe?

Please leave a comment below !

I hope you enjoy this recipe.

Be well, and eat your edible flowers.

With love,

Sarah