Roasted Tomato & Red Pepper Soup

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While it pains to bid farewell to summer, the season of mists and mellow fruitfulness is now officially upon us. After a great summer this year, I am now ready to welcome autumn with open arms. I am so in love with everything autumnal-the sound of the crispy leaves, the coziness of being inside and watching the rain through the window, the colours of the leaves changing into vibrant hues of orange, red, and yellow, and the list is endless. Everything seems magical to me this time of the year, and this magic lifts my creative spirit.

With the cold nights drawing in, there’s nothing that quite compares to curling up on the couch with a warm bowl of soup. The Roasted Tomato and Red Pepper Soup is healthy, light, and flavourful and is great as an appetizer or a light dinner. This simple and incredibly delicious soup will surely warm your soul on rainy and cold nights.

So this autumn, make sure you’re all insulated against the chilly weather with this deliciously rich tomato soup.



Creamy Tomato Spinach Pasta Roasted Tomato & Red Pepper Soup


Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4 servings
Calories per serving: 210kcal


Ingredients:
  • 1kg tomatoes
  • 1 red onion
  • 2 red bell peppers
  • 6-7 garlic cloves
  • Olive oil
  • 2 cups chicken/vegetable stock
  • 1 tsp dried oregano
  • Salt, to taste
  • Freshly ground black pepper,to taste
  • Fresh Cream,to drizzle
  • Fresh basil,to serve

Instructions:
  1. Preheat oven to 400F (200°C). Line the baking tray with parchment paper.
  2. Cut the tomatoes into quarters, red pepper into chunky pieces, onion into wedges, and transfer all of them along with whole garlic cloves to the prepared baking sheet.
  3. Season with salt and pepper and drizzle with olive oil.
  4. Bake for about 35-40 minutes, remove from the oven and let cool slightly.
  5. Add all the roasted vegetables straight into a blender or food processor and blend until smooth.
  6. Pour the soup into a pot and add the chicken/vegetable stock and the dried oregano and bring to a boil. Adjust the seasoning if required.
  7. Pour straight into bowls, and serve with a drizzle of cream and fresh basil. Enjoy warm with some garlic bread!

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