Roasted bell pepper soup – what could possibly be a better meal in winter than a huge pot of creamy, smoky, steaming hot soup!
And for all those ‘bougie’ folks out there who find tomato too basic and sweet corn too tough to get right – this roasted bell pepper soup is perfect, quick, and requires a bit of passive cooking only.
Roasted bell pepper, tomatoes, onions, and garlic is not just super easy pot roast. But also, the smokiness of the roasted peppers and the natural sweetness makes it all the more beautiful. The trick is to get all the vegetables evenly roasted. Use a big enough baking dish or do it in turns if you can’t fit all the ingredients in.
I don’t often make a lot of soups, but a classic chicken soup is something I have been having all winter. One of the closest I have had was at SodaBottleOpenerWala.
Like soups?
You will love this vegan Laksa
and gluten-free and vegan Khow Suey
Add on a grilled cheese sandwich to make it into a classic meal – check this out!
Ingredients for roasted bell pepper soup
- Red bell pepper – 400g
- Tomatoes – 2, medium-sized
- Red onion – 2, small
- Garlic pod – 1
- Olive oil – 1/3 cup + 2 tbsp
- Salt and pepper – to taste
- Italian herbs – 1 tsp
- Garlic cloves – 1 tsp, finely chopped
- Basil – to top
- Cream
Method
- Slice the red bell pepper, and take out the seeds.
- Chop the tomatoes into half, quarter the onions, and slice off the top of the garlic pod.
- In a large baking dish, place the red bell pepper, onions, tomatoes, and garlic. Add 1/3 cup olive oil, salt and pepper, and herbs.
- Bake in a preheated oven at 190 degrees Celcius for 50 minutes.
- Remove from the oven and cool it down a bit.
- Add the roasting pan to a mixer and pulse to a smooth paste by adding 1/2 cup of water.
- Heat olive oil in a pot, and cook garlic for 2 minutes. Add the paste and cook for 10 minutes.
- Scoop out in a bowl, swirl in some cream, and top with fresh basil!
Pair with a grilled cheese sandwich, or breadsticks!
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