Creamy Tomato and Roasted Bell Pepper Soup recipe
This roasted bell pepper soup is super easy to make and has a rich and creamy consistency with a bit of sweetness.
Ingredients
- 2 medium sized red bell peppers
- 3 tomatoes
- 1 onion
- 3 garlic cloves
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp basil (fresh or dry)
- 1 tbsp dry oregano
- 1.5 tbsp mascarpone cheese
Instructions
- Preheat the oven to 220°C (428°F).
- Cut the bell peppers in half and remove the seeds. Cut the onion in half as well.
- On a baking tray, place the bell peppers, tomatoes, garlic and onion. Cook in the oven for 40-60 minutes until the tomatoes start releasing their juice.
- Optional: remove the burned skin from the bell peppers.
- Place everything into a pot, add fresh basil and blend until the mixture is smooth. Then, add the spices and mascarpone. Blend again until the mixture is completely smooth. Taste to check if the spices are to your liking.
- Serve with a dollop of mascarpone or a drizzle of balsamic vinegar on top, garnished with a basil leaf and a sprinkle of black pepper.