Looking for the ultimate summer soup? This velvety tomato and roasted red pepper soup is bright, bold, and bursting with flavor. It’s light enough for hot days, yet comforting and satisfying — served either warm or chilled!
We roast the peppers until their skins blister, blend them with ripe tomatoes, garlic, and a splash of olive oil, then simmer everything in veggie broth for a silky, vibrant finish. You won’t believe how simple and good it is.
Perfect as a light lunch or dinner, and even better with crusty bread or a dollop of sour cream.
Ingredients:
2 red bell pepper
1 onion
2 cloves garlic
600g tomatoes
Olive oil
50g goat cheese
balsamic vinegar
salt, oregano, fresh basil
0.5L homemade broth:
– https://youtu.be/ld_H6YY4vG0
– https://youtu.be/KvIxMCymfzM
– https://youtu.be/sRYuGFfGnN4
#summersoup #roastedpepper #tomatosoup #easyrecipes #vegetarianrecipes #gazpachoalternative #refreshingsoup
2 red bell pepper. Cut the peppers in half and remove the seeds. Place on a baking sheet and drizzle with oil. Turn skin side up and drizzle with oil again. Bake at 200° for about 25-30 minutes. 1 onion. 2 cloves of garlic. Finely chop the onion and garlic. Olive oil. 600g of tomatoes. Allow the baked peppers to cool. Carefully remove the skin from each piece. 500ml of homemade broth. Salt. Oregano. Cook over low heat for 10-12 minutes. Fresh basil. Serve with fresh goat cheese, if you want. Balsamic vinegar. Enjoy your soup and subscribe to my channel.
1 Comment
😋 I couldn't wait to try this one, and oh, my days were absolutely delicious, thank you.😍