Roasted tomato and bell pepper soup
With 2 bell peppers, 500 grams of tomatoes, stock, and some herbs, you can conjure up a delicious soup in no time. It is simply a matter of roasting the tomatoes and bell peppers in the oven with some herbs, then adding the stock, and the soup can be pureed.
Ingredients · Servings 4
- 2 bell peppers
- 4 cloves of garlic
- 500g tomatoes
- 1 ui
- a splash of olive oil
- 1 tsp basil
- 1 tsp thyme
- 250 ml vegetable stock
- 100 ml cooking cream
- salt and pepper
Method · 30 min
- Preheat the oven to 200 degrees.
- Cut the bell peppers, tomatoes, and onion into large pieces.
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- Put the bell peppers, tomatoes, onion, garlic, a splash of olive oil, basil, thyme, and salt and pepper in an oven dish. Mix everything together.
- Bake this in the oven for about 20 minutes.
- Then spoon everything (including the liquid) into a soup pot and add the stock. Let this simmer for 5 minutes.
- Then puree the soup with an immersion blender. If you find the soup too thick, you can add some extra broth.
- Serve with some cooking cream.
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