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
- 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
Preheat broiler to HIGH. Slice bell peppers in half lengthwise; discard seeds and stem. Slice onion into ½-inch-thick pieces.
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.
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.
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.
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.
Place in serving bowls and top with chunks of tuna.