Smoky roasted tomato and red pepper soup

Name: Smoky roasted tomato and red pepper soup
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dash garlic powder; 2 Tablespoons olive oil; 2 medium onions; 1 large bell pepper; 4 servings salt & pepper; 1 tsp paprika; 1 tsp sugar; 1.5 kg tomatoes; 500 ml vegetable stock

Ready in : 45 mins

The recipe Smoky roasted tomato and red pepper soup can be made in roughly 45 minutes. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $1.97 per serving. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 174 calories. Autumn will be even more special with this recipe. 1 person has tried and liked this recipe. A mixture of bell pepper, olive oil, tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Only a few people really liked this hor d'oeuvre. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is awesome.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

garlic powder

1 dash

olive oil

2 Tablespoons

onions

2 medium

bell pepper

1 large

salt & pepper

4 servings

paprika

1 tsp

sugar

1 tsp

tomatoes

1.5 kg

vegetable stock

500 ml

Cooking in Steps

1
Preheat the oven to 190C/375F and position one rack in the middle of the oven.

oven
2
Place the tomatoes, bell pepper and onions in a large baking dish.

bell pepper

tomato

onion

baking pan
3
Drizzle with olive oil, sprinkle with salt, pepper and garlic powder, and toss to coat. Then turn the tomatoes and bell pepper so that they are skin down in the dish.

garlic powder

bell pepper

olive oil

tomato

pepper

salt
4
Bake for about 45 minutes, or until the tomatoes start collapsing and the onions start caramelizing.Empty the baking dish in a deep saucepan and puree with an immersion blender. If you use a conventional blender or food processor, work in batches to puree.Blend in 250ml/1 cup of the stock and keep adding the rest about half a cup at a time until the soup is the desired consistency. I use 500ml/2 cups of broth, but add more if you like a thinner soup.Stir in the sugar, then add smoked paprika to taste.

smoked paprika

tomato

onion

broth

stock

sugar

immersion blender

food processor

baking pan

oven

sauce pan

blender
5
Serve with croutons.Enjoy!Get more recipes on my blog http://alalemon.com

croutons