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Mediterranean · Soup
Roasted Tomato and Red Pepper Soup
Roasting concentrates the tomatoes and peppers into a sweet, smoky purée. Good hot on a cold day or chilled in summer, and nothing in it needs flour.
- YieldServes 4
- Hands-on25 min
- Total1 h 2 min
- Difficulty
Ingredients
- 900 gtomatoes, halved lengthwise
- 680 gred bell peppers, seeded and quartered
- 5 clovesgarlic, peeled
- 2 tspolive oil
- 1 tspfresh thyme, minced
- 480 mlvegetable stock, gluten-free, low sodium, plus more to loosen
- 2 tbspfresh basil, minced
- to tastesalt
- to tasteblack pepper, freshly ground
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