Roasted Red Pepper and Tomato Soup
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Source: https://recipheon.com/en/recipes/soups/roasted-red-pepper-and-tomato-soup
About this recipe
Roasted red pepper and tomato soup is a bold vegetable soup made with broth, onion, and olive oil. Roasted peppers provide sweetness and a lightly smoky aroma, while tomatoes add juiciness and natural acidity. Roasting or sautéing the onion deepens the base, giving the soup a full flavor despite its short ingredient list. The result is a smooth, dairy-free tomato and pepper soup.
Ingredients
Servings: 4
2 red bell peppers
400 g tomatoes
800 ml vegetable broth
1 onion
1 tablespoon olive oil
Steps
Preheat the oven to 200°C. Remove the stems and seeds from the peppers, halve the tomatoes, and quarter the onion.
Arrange the vegetables on a baking sheet, drizzle with the olive oil, and roast for 25–30 minutes, until the peppers are tender and beginning to brown.
Transfer the roasted peppers, tomatoes, and onion to a pot, pour in the broth, and cook for 8–10 minutes, until the vegetables meld into a deeply flavored tomato and pepper base.
Blend the soup until smooth. If the pepper skins are very noticeable, you can strain the soup through a strainer before serving.
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