Name: Roasted Tomato and Red Pepper Soup recipe by Anagha Doiphode at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 Kg Tomatoes, Cut into halves; 2 red bell peppers; 1 red onion; 1 garlic head (7-8 garlic cloves), skin on; Olive oil; Salt and freshly ground Black pepper; 2 cups (480ml) Water / Vegetable Stock; Fresh basil; 1 tsp oregano

ABOUT Roasted Tomato and Red Pepper Soup RECIPE

Roasted Tomato and Red Pepper Soup - creamy comforting summer soup, full of flavor, served with cheese toasts that makes is totally irresistible. A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold. Roasting the vegetables enhances their flavor, bringing the best out of them. It is one of the best recipes you can try for tomato season to enjoy their sweet summery flavor. The recipe is very easy, and makes a great idea for appetizer or simply as a light dinner. Enjoy!

Ingredients Serving: 4

1 Kg Tomatoes, Cut into halves
2 red bell peppers
1 red onion
1 garlic head (7-8 garlic cloves), skin on
Olive oil
Salt and freshly ground Black pepper
2 cups (480ml) Water / Vegetable Stock
Fresh basil
1 tsp oregano

Instructions

Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
Cut the tomatoes into quarters, red pepper into chunky pieces, onion into wedges and transfer to the prepared baking sheet.
Add the garlic cloves leaving the skin on.
Season with salt and pepper and drizzle with olive oil.
Bake for about 40-45 minutes, remove from the oven and let cool slightly.
Transfer the cooked vegetables with the juice into the bowl of a blender. Squeeze in the garlic flesh and add fresh or dried basil and oregano.
Blend until smooth. Pour the soup into a pot and add water/ vegetable stock. Bring to a boil.
Adjust for seasonings if needed.
Serve the soup warm, decorate with cream and basil leaves and serve with cheese toasts. Enjoy!

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