Name: Roasted Tomato and Red pepper soup recipe by Swapna Sunil at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 500 g : Tomato; 1 large : Red Onion; 1 medium : Red pepper; 6 large : Garlic cloves; 1 tsp : crushed black pepper; Salt to taste; 3 tbsp : Olive oil; 1 cup : Vegetable stock; Fist ful : Fresh Basil leaves; 1 tsp : Oregano dried

ABOUT Roasted Tomato and Red pepper soup RECIPE

Though i am not a fan of thick creamy soups, this roasted tomato and red pepper soup has won my heart with its name engraved all over my palette.Oven roasting the veggies brings out their best yielding in flavor rich hearty soup.The creamy comforting soup with some summer vegetable foccacia combination makes it really irresistable.

Ingredients Serving: 4

500 g : Tomato
1 large : Red Onion
1 medium : Red pepper
6 large : Garlic cloves
1 tsp : crushed black pepper
Salt to taste
3 tbsp : Olive oil
1 cup : Vegetable stock
Fist ful : Fresh Basil leaves
1 tsp : Oregano dried

Instructions

To a baking pan add the chunky cuts of Tomato, onion , red pepper, garlic cloves .
Sprinkle black pepper and salt to taste.
Drizzle olive oil and bake in a preheated oven at 200℃ for 35 to 40 minutes.
Remove from the oven and Cool it slightly.
Transfer the cooked vegetables with the juice into the bowl of a blender. Add fresh basil and dried oregano.
Blend until smooth.Strain the soup using a strainer and discard the pulp. This step is optional though.
Pour the soup into a pot and add vegetable stock. Bring to a boil.
Serve hot with bread of choice .
Creamy flavor rich roasted tomato red pepper soup is ready to dig in.