Creamy Roasted Tomato and Red Pepper Soup

Ingredients

4
Tomatoes
800.0 Grams
Bell Pepper
2.0 Piece
Brown Onion
1.0 Piece
Garlic Clove
4.0 Cloves
Vegetable Stock
750.0 Milliliters
Olive Oil
30.0 Milliliters
Single Cream
80.0 Milliliters
Salt
6.0 Grams
Black Pepper
2.0 Grams
Dried basil
2.0 Grams

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Creamy Roasted Tomato and Red Pepper Soup

lunch Dairy
Cook: 45 min
Serves: 4

Nutrition per serving

240
Calories
5g
Protein
26g
Carbs
13g
Fats
0g
Fiber

Instructions

1

Preheat oven to 200°C.

2

Place tomatoes, red peppers, onion, and garlic on a tray. Drizzle with olive oil and roast for 30 minutes.

3

Transfer roasted vegetables to a pot and add vegetable stock.

4

Simmer for 10 minutes.

5

Blend until completely smooth.

6

Stir in cream, basil, salt, and pepper.

7

Serve hot with a cream swirl and flatbread.