Roasted Tomato and Crimson Pepper Soup Recipe

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Roasted Tomato and Crimson Pepper Soup – creamy comforting summer season soup, whole of flavor, served with cheese toasts that will make is fully irresistible.

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Will make three-four servings
two 1/four kilos (1kg) tomatoes
two pink bell peppers
1 pink onion
1 garlic head (seven-eight garlic cloves), pores and skin on
olive oil
Salt and freshly floor black pepper
two cups (480ml) chicken inventory
Fresh new basil
1 tsp (1g) oregano
Cheese Toasts
1 baguette
1 cup (100g) cheddar cheese, grated
Dried oregano
Garlic powder

1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.

two. Reduce the tomatoes into quarters, pink pepper into chunky items, onion into wedges and transfer to the ready baking sheet.

three. Incorporate the garlic cloves leaving the pores and skin on.

four. Season with salt and pepper and drizzle with olive oil.

5. Bake for about forty-45 minutes, clear away from the oven and allow awesome slightly. Go away the oven on to prepare the cheese toasts.

6. Transfer the cooked veggies with the juice into the bowl of a blender. Squeeze in the garlic flesh and increase clean or dried basil and oregano.

seven. Blend until finally sleek. Pour the soup into a pot and increase chicken inventory. Convey to a boil.

eight. Meanwhile prepare the cheese toasts. Reduce the baguette into slices and area the slices on a parchment paper lined baking sheet. Drizzle or spray just about every slice with olive oil. Unfold grated cheese on top rated. Season with garlic powder and dried oregano. Bake at 400F (200C) oven for 5-seven minutes or until finally the cheese is melted.

9. Provide the soup warm, embellish with product and basil leaves and serve with cheese toasts. Get pleasure from!

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