Roasted Tomato and Red Pepper Soup

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Roasted Red Pepper and Tomato Soup

Roasted Tomato and Red Pepper Soup

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This seemingly simple tomato soup has an incredible flavor from roasted vegetables that takes it to another level. Adding bell peppers and garlic to the tomatoes enhances the taste even more.

Cooking Time: 1h

Serving: 4 servings

INGREDIENTS:

  • 6 tomatoes
  • 2 red bell peppers
  • 30 ml olive oil
  • 2-3 garlic cloves
  • fresh thyme
  • salt and pepper, to taste
  • 1L vegetable broth
  • half a cup ricotta
  • olive oil
  • pine nuts

INSTRUCTIONS:

  1. Preheat the oven to 180°C.
  2. Line a baking sheet with parchment paper. Cut the tomatoes in half or quarters if they are very large. Remove the seeds from the red bell pepper and place larger pieces on the baking sheet with the tomatoes. Also, add the garlic cloves to the sheet, but do not peel them in advance. Add thyme as well.
  3. Drizzle the vegetables with olive oil, season with a bit of salt and pepper, then place them in the oven. Roast for about 40-50 minutes.
  4. Transfer the roasted vegetables to a pot. Place the whole bell pepper and tomatoes in the pot, and squeeze the roasted garlic from its peel. Be careful if it’s still hot to avoid burning yourself.
  5. Add hot vegetable broth to the vegetables and simmer for a few minutes. Blend the soup until smooth.
  6. You can also add some salt and pepper to taste.
  7. Serve the soup with spoon of ricotta cheese and roasted pine nuts.