Roasted Tomato and Red Pepper Soup

Serves about 4

More recipes

What you need

  • 12 medium-sized tomatoes
  • 4 red peppers
  • 2 onions
  • A few sprigs of fresh basil
  • Olive oil
  • Salt
  • Pepper
  • Ovenproof baking dish or pan
  • Hand mixer or blender

What to do

  1. Preheat the oven to 180 ° C
  2. Cut the tomatoes in quarters. Remove the seeds. Quarter the peppers. Peel and quarter the onions
  3. Pour some olive oil into the baking dish or pan. Then place inside, first, the onions, then the tomatoes and, on top, the red peppers. Season generously with salt and pepper and put the dish or pan in the oven
  4. When the peppers start to darken - after approximately 15 minutes - take the dish or pan out of the oven. The tomatoes should be very soft
  5. Purée everything with the hand mixer or in a blender and, if you want, season with salt and pepper
  6. Serve with a dash of olive oil, a few basil leaves and toasted white bread. Please note: the soup should be quite thick. However, if it is too "stewy" for you, just add some vegetable stock or water. If you use water, you may need to add some salt
  7. Because you’re not eating anything else with this soup today, then how about accompanying it with a glass of Læssiger Zweigelt