Roasted pepper soup

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Today I want to share a recipe for a delicious soup that will soon warm up your hearts and bellies during long autumn evenings - cream of roasted peppers and tomatoes.

 

Add in some bread, such as buttery garlic toast, and you'll get a simple, delicious lunch. Subtly sweet flavour of roasted vegetables is balanced by balsamic vinegar. You can easily taste peppers and tomatoes that are rounded out by gentle heat of chili pepper. A few simple, natural ingredients, and the outcome is truly divine.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 6 medium bell peppers (~600 g after dicing)
  • 1 large onion (~160 g)
  • 1 chili pepper (optional)
  • 1 large carrot (~200 g)
  • 4 large tomatoes (~600 g)
  • 4 medium garlic cloves
  • 4-5 sundried tomatoes (~50 g)
  • Salt and pepper 
  • 2 tbsp olive oil
  • Fresh thyme
  • 1 tbsp balsamic vinegar

Method

  1. Remove stems and seeds from 6 medium bell peppers and dice them into large cubes. Chop up one large onion. Optionally, remove seeds from one chili pepper and quarter it. Peel and slice one large carrot into half-moons, and cut 4 large tomatoes into quarters or eights.
  2. Transfer vegetables onto a baking tray and add 4 medium garlic cloves as well as 50 g sundried tomatoes. Season with salt and pepper. Pour 2 tbsp olive oil on top, add 5 sprigs of fresh thyme and stir the vegetables through to distribute spices and olive. Try to bury thyme under vegetables to make sure it doesn't burn.
  3. Put the vegetables into an oven preheated to 200 deg C (no fan) for 30-40 minutes, until they soften up and get some colour. Stir them halfway through roasting to make sure they roast evenly and don't burn.
  4. Set the tray aside for 5 minutes after baking to cool slightly. Remove thyme stems (leaving leaves in) and transfer roasted vegetables into a large pot. Make sure to transfer the juices released by the vegetables, too. Add 1 tbsp balsamic vinegar to balance out the sweetness of roasted vegetables. Blend the contents of the pot with a metal immersion blender until smooth. Thin out the soup with a bit of water to reach desired consistency - I'm using 100 ml.
  5. Turn heat on to low and heat the soup up. Season soup to taste with salt and pepper.
  6. Serve the soup with your favourite sides - I'm using ricotta cheese, a bit of olive oil and a few basil leaves.
  7. Enjoy!

Approximate nutritional value

100 g

  • 69 kcal
  • Carbs: 8 g 
  • Fat: 3 g
  • Protein: 1 g
  • Fibre: 2 g

1 serving (recipe makes 4 servings)

  • 218 kcal
  • Carbs: 25 g 
  • Fat: 11 g
  • Protein: 4 g
  • Fibre: 8 g

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