Name: Vegan Roasted Bell Pepper & Tomato Soup recipe by Paarulz Kitchen at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 ripe tomatoes; 2 large red bell peppers; 1 onion, cut into thin wedges; 1 carrot, chopped; 4 large cloves garlic, peeled; 2 tablespoon chopped fresh basil; 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme; 2 cups vegetable stock or water; 1 tablespoon + 1 teaspoon olive oil; ½ teaspoon black Pepper powder; ½ tea spoon Himalayan pink salt

ABOUT Vegan Roasted Bell Pepper & Tomato Soup RECIPE

Creamy, smoky, flavorful. What more would you want in a tomato soup? This is my variation on the comforting classic.

Ingredients Serving: 4

4 ripe tomatoes
2 large red bell peppers
1 onion, cut into thin wedges
1 carrot, chopped
4 large cloves garlic, peeled
2 tablespoon chopped fresh basil
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
2 cups vegetable stock or water
1 tablespoon + 1 teaspoon olive oil
½ teaspoon black Pepper powder
½ tea spoon Himalayan pink salt

Instructions

Using tongs, heat bell peppers and tomatoes over open flame until blistered and tender. Let it cool on plate. OR Preheat the oven to 180 degree C. Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes o
In a medium sized saucepan heat the oil then begin to sauté the garlic and onions for 1 minute.
Add the carrots to the saucepan, cook for a further 3 minutes, ensure to stir and season the veggies with the salt and pepper throughout the given time.
Pour the stock into the pan along with the roasted tomatoes and bell peppers.
Transfer the contents of the saucepan into a blender with the fresh basil leaves and thyme, then blend until smooth.
Return to the pan to heat stirring occasionally. Taste for seasoning adjustments.
Serve hot with little toast croutons or a grilled cheese sandwich. Enjoy!

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