Purée Soup with Oven-Roasted Tomatoes and Bell Peppers

Name: Purée Soup with Oven-Roasted Tomatoes and Bell Peppers
Cook time: 70 min
Total time: 70 min
Ingredients: tomatoes — 1,3 kg; bell pepper medium size — 2 pcs; onion, large — 1 pcs; garlic — 6 clove; olive oil — 50 g; vegetable stock or water — 500 ml; worcestershire sauce — 1 tbsp; white wine vinegar — 2 tbsp; sweet chili sauce — 2 tbsp; sugar — 1 tsp; salt and ground black pepper by taste; small baguette or ciabatta — 1 pcs; olive oil — 2 tbsp; salt by taste; parmesan — 20 g

70 minutes

Medium

This flavorful tomato soup is best made in the second half of summer and until the good seasonal tomatoes are gone. Or all year, if you live in a warm country where there are several tomato harvests a year. Tomatoes for this soup should be ripe and delicious. I also recommend using red peppers - they are always sweeter than others.

If it gets unbearable in winter, you can take canned tomatoes in their own juice, blend them and boil down the liquid by about a quarter. Combine with the roasted peppers and all the other ingredients in the recipe. It makes a nice winter version of this soup.

Soups & Stews

19.11.2024

Ingredients for 4 servings:

Base

For croutons

Recipe:

Source: https://tanyachef.com/recipe/puree-soup-with-oven-roasted-tomatoes-and-bell-peppers/

Cut the tomatoes into 2-4 pieces, depending on size, and place on a baking sheet. Add the coarsely chopped onion, whole garlic cloves and whole bell peppers. Drizzle with olive oil.

Bake in a preheated oven at 190 °C for about 35-40 minutes, until the peppers are darkened and puffed and the tomatoes and onions are lightly browned.