Boost Your Immune System with This Smoky Broiled Veggie Soup with Tuna

The combo of red peppers and tomatoes makes for a vitamin C payload.


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Blasting the vegetables under the broiler gives this soup a smoky essence, and the tons of vitamin C makes this an immune-boosting soup recipe that will help keep winter sniffles at bay. And don’t skip the tuna at the end: High-quality canned tuna is a great way to get in sustainable protein that delivers healthy omega-3s, which can boost heart health, and B vitamins, which can help with energy (something we all need more of in the colder months!).

Broiled Tomato-Pepper Tuna Soup

  • Prep time: 10 minutes
  • Cook time: 40 minutes

Ingredients

Ingredients

  • 2 red bell peppers
  • 1 onion, peeled
  • 1 Tbsp. extra-virgin olive oil, divided
  • 2 pints cherry tomatoes
  • 3 garlic cloves, peeled
  • 1 cup vegetable broth
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. fresh oregano leaves
  • 2 tsp. paprika
  • 1 tsp. honey
  • 1 tsp. fennel seeds
  • Kosher salt and black pepper
  • Good-quality canned white tuna (such as Wild Planet), for serving

Directions

  1. Step 1

    Preheat broiler to HIGH. Slice bell peppers in half lengthwise; discard seeds and stem. Slice onion into ½-inch-thick pieces.

  2. Step 2

    Brush pepper slices and onion wedges with 1 teaspoon oil. Arrange pepper slices, cut sides down, on a rimmed baking sheet. Arrange onion wedges around peppers.

  3. Step 3

    Broil until the pepper skins are well charred and onions are golden, about 5 to 7 minutes. Remove onions and peppers from baking sheet; set onions aside. Place peppers in bowl and cover tightly for 20 minutes; remove skins.

  4. Step 4

    Toss cherry tomatoes and garlic cloves with 2 teaspoons oil. Spread tomatoes and garlic out on baking sheet and broil until tomatoes have softened, about 4 minutes.

  5. Step 5

    In a blender, place peppers, onion, garlic, and tomatoes. Add vegetable broth, cannellini beans, vinegar, oregano, paprika, honey, fennel seeds, ½ teaspoon salt, and ½ teaspoon black pepper; blend until smooth.

  6. Step 6

    Place in serving bowls and top with chunks of tuna.