Tomato and sweet pepper soup

October 1, 2020

50 minutes

easy

4

A roasted tomato and sweet pepper creamy soup, and one of my family’s favourites. Is a perfect dish for a winter day or actually for any occasion.

You can have it with a slice of toasted wholegrain or seeded bread to make a light and nutritious meal. This recipe could feed up to 4 people.

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Ingredients

Adjust Servings

	1 large sweet red pepper
	800 grs Roma tomatoes
	1 onion
	2 garlic cloves
	1 carrot
	2 tbs Extra Virgin Olive oil (EVOO)
	1 vegetable stock cube
	A few leaves of fresh thyme (if you don’t have use dehydrated thyme or basil goes also pretty well!)
	Salt
	Ground black pepper

Directions

1.

Preheat oven and bake vegetables

Preheat oven to 200˚C and place the sweet pepper and tomatoes on a baking tray, and roast for 20 min.

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2.

Saute vegetables

Meanwhile, put olive oil in a pot and add the onion, carrot and garlic cloves, and cook over low heat until they are soft.

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3.

Peel the roasted veggies, add stock and simmer

Peel the pepper and tomatoes and add them to the pot with the rest of ingredients. Pour in 1,4 litres of boiling water, add the stock cube, turn down the heat and simmer for 15 min.

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4.

Blend and season

Blend the soup until completely smooth and adjust seasoning to taste.

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Notes

-Add some toasted seeds if you like a touch of crunchiness.

-Serve with a slice of toasted sourdough or simple crusty bread.