Roasted red pepper and tomato soup
This roasted red pepper and tomato soup is rich and aromatic, featuring the sweet flavours of roasted vegetables paired with rosemary and thyme. It's a simple, comforting dish perfect for any occasion and uses fresh ingredients for a wholesome meal.
Cook time 40 min
Prep time 15 min
Ingredients:
3 cups red pepper4 tomatoes
3 garlic cloves
3 tbsp olive oil
1 dash salt
1 dash black pepper
2 tbsp rosemary
3 tsp fresh thyme
1/4 cup vegetable broth
1/4 cup tomato puree
2 tbsp vinegar
Roasted red pepper and tomato soup with rosemary and thyme is a delicious and aromatic dish that combines the sweetness of roasted red peppers and tomatoes with the robust flavors of rosemary and thyme. This comforting soup is perfect for any season and can be easily made with fresh ingredients. It's a great way to enhance your vegetable intake while enjoying a warm and satisfying meal.
Instructions:
Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the chopped red bell peppers, quartered tomatoes, and minced garlic.
- Drizzle with 3 tablespoons of olive oil and toss to coat the vegetables evenly.
- Sprinkle a dash of salt and black pepper onto the mixture.
- Add the chopped rosemary and thyme to the bowl and toss again to distribute the herbs evenly.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, until the vegetables are tender and slightly charred.
- Remove the roasted vegetables from the oven and allow them to cool for a few minutes.
- In a blender, combine the roasted vegetables with 1/4 cup of vegetable broth, 1/4 cup of tomato puree, and 2 tablespoons of vinegar.
- Blend until smooth and creamy. Depending on your blender size, you may need to do this in batches.
- Pour the blended soup into a large pot over medium heat.
- Stir occasionally and cook for about 10 minutes until heated through. Adjust the consistency if desired by adding more vegetable broth.
- Taste the soup and adjust seasoning with additional salt, black pepper, or herbs as needed.
- Once hot, ladle the soup into bowls and garnish with a sprig of fresh thyme or rosemary if desired.
- Serve hot with a side of crusty bread or a fresh salad.
Roasted red pepper and tomato soup with rosemary and thyme is a delightful and healthy dish that can be enjoyed on any occasion. The combination of roasted vegetables, fresh herbs, and a touch of vinegar results in a harmonious blend of flavors that is sure to please your taste buds. Serve it as a starter or pair it with crusty bread for a complete meal. Enjoy your homemade, flavorful, and nutritious soup!
Roasted red pepper and tomato soup FAQ:
The vegetables should be roasted for 25-30 minutes at 375°F (190°C), until they are tender and slightly charred.
The soup is done heating when it is hot throughout, usually after about 10 minutes on medium heat. Stir occasionally to ensure even heating.
Yes, you can substitute red peppers with yellow or orange peppers for a slightly different flavor. For the herbs, dried rosemary or thyme can be used, but use about one-third of the amount.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months; just make sure to leave space in the container as it will expand when frozen.
If you find the soup too thick, you can add more vegetable broth while heating, stirring until the desired consistency is reached. Blend again if necessary.
Cooking Tips:
- Roast the red peppers and tomatoes until they are slightly charred for a more intense flavor.
- Use fresh rosemary and thyme for the best aromatic experience.
- Blend the soup to your desired consistency; for a creamier texture, blend it longer.
- Adjust the seasoning according to your taste; you can add more salt, pepper, or even a dash of red pepper flakes for some heat.
- Feel free to add a dollop of cream or yogurt for extra creaminess.
- Garnish the soup with fresh herbs or a drizzle of olive oil before serving.
Nutrition Facts
4 ServingsCalories 50kcal
Protein 2.23g
Carbohydrates 11g
Fiber 3.33g
Sugar 7g
Fat 11g
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