Roasted red pepper and tomato soup with rosemary and thyme
Warm up with our savory Roasted Red Pepper and Tomato Soup seasoned with rosemary and thyme. Made with fresh tomatoes, red peppers, garlic, and a hint of vinegar, this comforting and aromatic soup is the perfect blend of flavors for any season. Quick and easy to prepare, it's an ideal choice for a wholesome meal. Try this delightful recipe today!
- 30 May 2024
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 2.23g | 1% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 3.33g | 9% |
| Sugar 7g | 7% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.50g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 170ug | 18% |
| Choline 16mg | 3% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.67mg | 10% |
| Vitamin B6 0.35mg | 20% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 110mg | 119% |
| Vitamin E 2.06mg | 14% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 0.97mg | 9% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 530mg | 15% |
| Selenium, Se 0.41ug | 1% |
| Sodium, Na 100mg | 6% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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