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
Cuisine: European
Ingredients: tomatoes — 1,3 kg; bell pepper medium size — 2 pcs; yellow onion, large — 1 pcs; garlic — 6 clove; extra virgin 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; extra virgin 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 European cuisine

19.11.2024

Ingredients for 4 servings:

Base

For croutons

Recipe:

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 (375°F) for about 35-40 minutes, until the peppers are darkened and puffed and the tomatoes and onions are lightly browned.

Transfer the tomatoes, onion and garlic to a bowl.

Peel the bell peppers and remove the seeds. Place in the same bowl. Pour all the liquid from the baking sheet into the same bowl.

Blend until smooth.

Add stock or water, sauces, salt, sugar and ground black pepper to taste. Place on the stove.

Bring to a boil and simmer over low heat for 5 minutes. Remove from heat.

Slice baguette or ciabatta, drizzle with olive oil, season with salt and sprinkle with finely grated cheese.

Place in an oven preheated to 190°C (375°F) and bake until golden, about 5 minutes.

Serve with yogurt or cream, extra virgin olive oil and cheese croutons.

Enjoy!

NOTE: This soup can be served completely chilled.

This Purée Soup with Oven-Roasted Tomatoes and Bell Peppers recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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