Roasted Red Pepper and Tomato Soup
A creamy roasted red pepper soup that can be enjoyed by everyone in the family this winter.
Servings 2
Ingredients
- 2 tomatoes roasted
- 1 large red bell pepper roasted
- 1 onion chopped
- 6 cloves garlic
- 11/2 cups water
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/4 tsp black pepper powder
- salt to taste
- 1 tbsp olive oil
Instructions
- On an open flame roast the red bell pepper and tomatoes.
- Peel off the charred skin and chop it into pieces.
- In a hot soup pot add oil followed by garlic and onion.
- Once the onions are translucent add in the roasted tomato and bell pepper pieces.
- Add the water and seasoning and let the soup simmer on a medium flame for about 15 minutes.
- Once cooked, cool completely and blend in a mixer.
- Before serving warm the soup and add some cream on top.