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Roasted Tomato & Red Pepper Soup
Starter

Roasted Tomato & Red Pepper Soup

1 h 15 minServes 5Nutri-Score B€€
from @thegirldinnerdiaries22 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • tomatoes (chopped)Produce12 pieces
  • red peppers (chopped)Produce2 pieces
  • onion (large, chopped)Produce1 piece
  • garlic (mini bulbs, halved)Produce3 pieces
  • olive oilPantry30 ml
  • tomato puréePantry15 ml
  • balsamic vinegarPantry15 ml
  • vegetable stockPantry500 ml
  • double creamDairy60 ml
  • fresh basil (large handful)Produce30 g
  • dried oreganoSpices5 ml
  • paprikaSpices5 ml
  • saltSpices5 g
  • black pepperSpices2 g
  • chilli flakes (optional)Spices2 g
  • sugar (if needed to balance acidity)Pantry5 g

per serving

Nutrition

166kcal

Carbs
19 g
Proteins
4 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Stockpot
  • Immersion blender
  • Oven

step by step

Method

  1. Roast the vegetables

    • Chop the tomatoes, red peppers, onion and garlic and place them in a baking dish.
    • Drizzle with the olive oil and sprinkle over the oregano, paprika, salt, black pepper and chilli flakes.
    • Toss everything so the vegetables are well coated.
    Step 1

  2. Bake

    • Bake at 200 °C until the vegetables are soft and lightly charred.
    Step 2

  3. Start the soup

    • Transfer everything to a pot and squeeze in the roasted garlic.
    • Stir in the tomato purée and cook for 1-2 mins.
    • Pour in the vegetable stock and simmer.
    Step 3

  4. Blend

    • Add the fresh basil and blend until completely smooth.
    Step 4

  5. Finish and season

    • Stir the double cream through the soup.
    • Season to taste and add a little sugar if the tomatoes are acidic.
    Step 5
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