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Roasted Tomato and Pepper Soup

This roasted tomato and pepper soup is perfect for all seasons, from summer days to chilly autumn evenings. Its rich flavour will instantly warm you up and delight your senses. This simple but very tasty and flavourful soup is guaranteed to put a smile on your face.

Roasted Tomato and Pepper Soup

It is based on fresh tomatoes and peppers, which are baked in the oven to give them a more intense flavour and a sweet, caramelised aroma. The addition of a few other ingredients such as fresh herbs, garlic, quality olive oil and spices creates a harmony of flavours that will satisfy even the most demanding gourmets.

Let yourself be carried away by the aroma and taste of this irresistible soup.

This soup is a great way to use seasonal produce from your own garden or local farmers' market. It's also a great way to stave off hunger after a day spent outdoors and indulge in a flavourful experience full of freshness and nourishment. Whether you serve it as a starter or a main course, this roasted tomato and bell pepper soup is sure to please everyone who tastes it.


Ingredients:

  • About 500g fresh tomatoes

  • 1 red bell pepper

  • 1 onion

  • Skinned garlic cloves

  • Olive oil

  • Fresh herbs (rosemary, thyme, oregano, basil)

  • Salt and pepper to taste


Method:


Preheat the oven to 185°C.


Cut the tomatoes in half. Peel and chop the onion and pepper. Place the vegetables in a baking dish, add the garlic cloves, fresh herbs, drizzle with olive oil and season to taste.


Bake in the preheated oven for about 35 minutes. Leave to cool.


Place the vegetables in a blender and blend until smooth and creamy. You can add a little water to thin. If you want a smoother consistency, you can strain the soup through a sieve.


Heat the soup up again and serve. Garnish with toasted seeds and a drizzle of olive oil, or grate hard cheese or toasted croutons over the top until crispy.


Roasted Tomato and Pepper Soup

Here you can watch the recipe video on my Instagram account.

 


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