This yummy soup makes four servings.
A heart warming soup, earthy Bell peppers, and slightly acidic tomatoes, beautifully balanced with the sweet carrots and onions, makes for a rich, satisfying dish. The char from some of the vegetables gives the soup an extra dimension.
What You Need
4 red Bell peppers, but any colour will do.
3 large tomatoes
6 small carrots
1 medium-sized onion.
4 tablespoons of olive oil.
Salt and pepper.
4 cups chicken broth or water
Cut your Bell peppers in half, remove all the white parts and the stems. Then cut into thin slices.
Peel and cut your onion in half and then into quarters.
Core your tomatoes and cut into half.
Preheat your oven to 450 degrees Fahrenheit.
Place all your veggies, including the carrots, on two roasting pans. Add two tablespoons of the olive and using your hands massage the oil into the veggies making sure they are all coated with oil.
Season with salt and pepper.
Now roast all your veggies for 20 to 25 minutes, making sure some have a bit of char on them.
Once done, cut off the stems from the carrots and cut into smaller pieces. Do the same with all the other vegetables.
Now place everything into a blender and purée until smooth.
Pour the mixture into a big pot on your stove top, add the broth or the water, and bring to a boil.
Then turn the temperature down to simmer for 25 minutes.
Taste and add more salt and pepper if needed and then drizzle the remaining olive oil over the soup.
You are now ready to serve.
Easy and delish.
P.S. the soup also tastes great – cold, especially in the summer.