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Roasted red pepper and tomato soup

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Roasted red pepper and tomato soup

  • 30
  • Serves 2
  • Easy

Directions

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Today I’ve roasted some red peppers again and I mixed them with another veggie. The result is a delicious, healthy soup.

500 g cherry tomatoes, halved
500 g red peppers, halved
4 cloves of garlic
500 ml vegetable stock
20 g chopped peanuts
2 tbsp extra virgin olive oil
Salt & pepper, to taste

Preheat the oven to 230 C.
Put the tomatoes, red peppers and garlic in an oven tray (prepared with parchment paper). Toss them with olive oil and salt.
Bake for 25 -30 minutes or until the tomatoes are softened and the skin’s pepper has charred. When you can handle the veggies, remove and discard their skins.
Put the veggies and the stock in a blender and mix until smooth. Season to taste.
Serve with chopped peanuts and a drizzle of oil.

Enjoy!

Foodiality

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Roasted red pepper hummus
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Easy flatbread pizza
previous
Roasted red pepper hummus
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Easy flatbread pizza