Go Back
–+ servings
roasted bell pepper and tomato soup

Creamy Roasted Bell Pepper and Tomato Soup Recipe

This recipe uses basic, healthy ingredients to make a smooth and delicious soup. Come with me as we roast and blend these ingredients, making a soup that will make your taste buds happy and your kitchen smell amazing and cozy.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Lunch, Soup
Cuisine Indian, Mediterranean
Servings 6 portions
Calories 200 kcal

Equipment

  • 1 blender
  • 1 baking tray

Ingredients
  

  • 2,2 lb red bell peppers 1 kg
  • 17,6 oz tomatoes 500 g
  • 2 medium onions
  • 3-4 cloves of garlic
  • 1 cup hot vegetable broth recipe here
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 2 Tbsp balsamic vinegar
  • 4 Tbsp extra virgin olive oil
  • Salt & pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Wash the red bell peppers and tomatoes thoroughly. Cut the bell peppers into halves, removing seeds and membranes. Cut the onions into quarters and peel the garlic.
  • Place the bell pepper halves and whole tomatoes on a baking sheet, skin side up. Add onion and garlic cloves. Drizzle with olive oil and balsamic vinegar, ensuring they are well-coated. Roast in the preheated oven for 30-40 minutes or until the skins of the peppers are charred and the tomatoes are soft and collapsing.
  • Remove the baking sheet from the oven and let the roasted vegetables cool for a few minutes. Peel the charred skin off the roasted bell peppers. It should come off easily due to the roasting process.
  • In a blender, combine the roasted bell peppers, tomatoes, peeled garlic cloves, and peeled onions. Blend until smooth, adding hot vegetable broth gradually to achieve the desired consistency.
  • Add dried oregano, dried thyme, balsamic vinegar, salt, and pepper to the pot. Stir well to incorporate the seasonings.
  • Taste and adjust the seasoning if necessary. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.

Notes

  1. Serve this Creamy Roasted Bell Pepper & Tomato Soup with a Gourmet Goat Cheese Pesto Recipe.

Nutrition

Serving: 1portionCalories: 200kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 2gFiber: 4gSugar: 10g
Keyword bell pepper, dairy-free, gluten-free, tomatoes, vegan, vegan recipes, vegetarian, vegetarian recipes
Tried this recipe?Let us know how it was!