Guest Post: One Pot Roasted Red Pepper and Tomato Zoodle Soup, South of Vanilla

You are going to want to take a break from blog scrolling to head on over to South of Vanilla. Once there, you are going to want to first click on the Instagram icon and follow Kirstina immediately. Then you are going to want to pin the sriracha-lime sweet potato chips, soft-shell paleo tacos, and the TRIPLE CHOCOLATE PALEO DONUTS! Oh, and don’t forget to follow South of Vanilla while you are drooling over her recipes page

While a fairly new-ish blogger on the paleo scene, this talented recipe creator is one that you are going to want to keep a close eye on. Her recipes are incredibly creative and are sure to add some much needed variety to your standard meal rotation. From protein pancakes to bone marrow, and from nonramen bowls to paleo chocolate swirled pumpkin banana bread – Kristina has a little bit of something to satisfy every craving! 

Ok, now that we are all thoroughly hungry, we are going to turn it over to Kristina to share an amazing soup recipe that has the flavors of summer, but offers the warmth and nourishment of a light fall soup.

Take it away Kristina! 


Roasted Red Pepper Tomato Zoodle Soup, Paleo Parents Guest Post: One Pot Roasted Red Pepper and Tomato Zoodle Soup, South of Vanilla

Hi friends, Kristina from South of Vanilla here! Are you sad that summer is almost over? I say almost because Labor Day hasn’t quite yet descended…and this year it is a little late, so we get an extra bonus week of summer. Let’s get everyone a round of popsicles to celebrate this, please. 

My grandma always told me “what grows together goes together.” Granted, I think these are fairly well known words of wisdom, but as the end of summer weighs heavily upon us, it might be time for a little refresher.

Right now, since it is most definitely the end of summer, farmer’s markets and vegetable gardens are brimming with zucchini, bursting with tomatoes, and overflowing with fresh and fragrant basil. I’ve found that the best way to take advantage of these flavors, and the lovely low prices for this produce right now, is to buy them in bulk, or harvest them from the garden, to make tomato, basil, and zucchini everything. My favorites are zucchini bread, freshly sliced tomatoes with basil and a drizzle of balsamic, and now, this end-of-summer soup.

zoodles in basil broth, Paleo Parents Guest Post: One Pot Roasted Red Pepper and Tomato Zoodle Soup, South of Vanilla

This recipe uses all of these in-season ingredients in excess, but also throws in a healthy amount of bone broth, which I like to have in copious amounts at the beginning of the school year, right before cold and flu season ramps up. This dish is also easy to whip up on a school night; everything comes together easily, and most ingredients can be prepped in advance. Oh, and did I mention that it only dirties one pot? Yes, anything to get a little more time to enjoy the last of these summer nights as schedules start to get full again.   

zoodle soup ingredients, Paleo Parents Guest Post: One Pot Roasted Red Pepper and Tomato Zoodle Soup, South of Vanilla

Some cook’s notes:

It should be noted that the broth of this soup is meant to be thin and not creamy; save the thick, heavy broths for winter.

Canned tomatoes can be swapped for fresh tomatoes if you don’t have fresh ones on hand, just make sure to keep a close eye on any additives in the canned counterpart.

Chicken stock can be swapped for bone broth, if you prefer to use stock.


One Pot Roasted Red Pepper and Tomato Zoodle Soup



  1. Using a spiral slicer, spiralize zucchini into zoodles. Place into a bowl, and using a paper towel, try to gently squeeze out any extra moisture in the zoodles. Set aside.
  2. Pour olive oil into your large pot and heat until shimmering. Add diced onion, garlic, and ½ cup of parsley. Sauté until onions become translucent.
  3. Add remaining parsley, bone broth, roasted red peppers, tomatoes, and 1/4-cup of basil. Bring to a boil for 3 minutes, and then reduce to a simmer. Let simmer for approximately 25-30 minutes.
  4. Add remaining basil and zoodles. Let cook until zoodles are tender, but still crisp, about 10 minutes.
  5. Remove from heat and serve immediately. Season with salt, pepper, and crushed red pepper to taste, and garnish with additional parsley and basil, if desired.

[author] [author_image timthumb=’on’][/author_image] [author_info]Kristina is the blogger behind South of Vanilla, a relatively new Paleo food and lifestyle blog. Originally a Chicago native, Kristina grew up in the kitchen cooking alongside her Dad, baking with her mom, and gleaning ancestral tips from her foreign grandparents. Kristina has a passion for healthy, creative dishes, combining nutrient-dense, Paleo ingredients in a way that proves that healthy eating doesn’t have to be boring. Kristina is a trained Speech-Language Pathologist, specializing in cognition, and is especially interested in how dietary choices are linked to enhanced cognitive states. Connect with Kristina at South of Vanilla or on Instagram.[/author_info] [/author]

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