Roasted Tomato and Red Pepper Soup with Roasted Garlic and Chives
Tomatoes and red bell peppers are both rich in vitamin C, which can help boost the immune system.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Tomatoes
- 300 gram Red Bell Peppers
- 4 piece Garlic Cloves
- 2 teaspoon Olive Oil
- 1 piece Onion
- 2 cup Vegetable Stock
- 2 tablespoon Chives
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4 tablespoon Greek Yogurt
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes and red bell peppers in half and remove the seeds.
- Place the tomatoes, red bell peppers, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast in the oven for 30-35 minutes, or until the vegetables are soft and slightly charred.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until softened.
- Add the roasted vegetables to the pot and stir well.
- Pour in the vegetable stock and bring to a boil.
- Reduce the heat and let simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth.
- Season with additional salt and black pepper if needed.
- Serve the soup hot, garnished with chopped chives and a dollop of Greek yogurt.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.