ROASTED RED PEPPER AND TOMATO SOUP - MADE WITH FRESH TOMATOES!

This incredibly delicious and easy Roasted Red Pepper & Tomato Soup is ready in just 45 minutes.

It's also secretly healthy AND creamy, without the need for adding cream. Read my secrets for making a creamy tomato soup, without cream!

Tomatoes Cherry tomatoes Olive oil Salt and pepper Yellow onion Red bell pepper Garlic Potato Tomato paste

Ingredients

Roasted Red Pepper & Tomato Soup

Time

45 Minutes

Yield

6 Servings

COURSE

Appetizer, Appetizers/Side Dish, Main Meal

Cuisine:

American

1

Instructions

Preheat oven to 430 F / 220 C. Place both types of tomatoes, onion, red bell pepper and garlic cloves, on a baking tray.

2

Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss the vegetables so that they are coated evenly.

3

Roast for about 25-30 minutes until the vegetables are soft and slightly charred.

4

While the vegetables are roasting, heat two tablespoons of olive oil in a large pot and fry the chopped potato until golden brown and cooked through.

Add the tomato paste and stock and cover until it comes to a boil.

5

Now add the roasted vegetables and cook for another 10 minutes on medium high heat.

6

Swipe Up  for the entire recipe and all my tips and tricks!

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