Roasted Red Pepper & Tomato Soup
This vibrant roasted red pepper and tomato soup is a comforting and flavorful dish that will warm your soul. Infused with garlic and fresh herbs, the sweet and smoky flavors create a satisfying blend that’s perfect for any occasion. Serve it hot with crusty bread or a dollop of cream for an extra touch of indulgence. An ideal choice for gatherings or meal prep!
ingredients
- ripe tomatoes, quartered
- red peppers, halved and seeded
- white onions, diced
- carrots, diced
- olive oil
- cloves garlic, minced
- dried oregano
- salt
- black pepper
- vegetable stock
- fresh basil leaves
steps
- 1.
Preheat the oven to 200°C
- 2.
Place the quartered tomatoes and halved red bell peppers on large baking sheets, cut side up.
- 3.
Drizzle with half of the olive oil and sprinkle with salt and pepper. Roast for about 35-40 minutes until caramelized.
- 4.
In a large pan , heat the remaining olive oil over medium heat. Add the diced onions,. Sauté until softened, about 10 minutes.
- 5.
Stir in the minced garlic, and dried oregano; cook for another 2 minutes.
- 6.
Remove the roasted tomatoes and peppers from the oven and add them to the pan.
- 7.
Pour in the vegetable stock and bring to a simmer.
- 8.
Blend the soup until smooth.
- 9.
Adjust seasoning with salt and pepper to taste.
