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Tomato and Grilled Bell Pepper soup

Can be prepared the night before and kept frozen for a week or two.

Served with crusty bread and butter.

30 minTotal time
6Steps
14Ingredients
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Ingredients for 2

  • 1 ⅔ tomatoes
  • ⅓ red bell peppers
  • ⅓ onions
  • ⅛ clove garlic
  • ⅛ l stock or broth
  • ⅛ tsp Cayenne pepper
  • ⅛ tsp paprika powder
  • ½ tsp bruschetta herbs
  • ⅛ tsp oregano
  • ⅛ tsp honey
  • ⅓ tsp olive oil
  • ⅓ tsp heavy cream

Side: Crusty bread and butter

  • ½ baguette
  • 1 tbsp butter

Instructions

  1. Halve, deseed and grill the bell peppers in an oven or on a grill. Remove skin after grilling.

  2. Skin and quarter tomatoes.

  3. Sauté onion and crushed garlic in a large soup pan with olive oil.

  4. About 8 minutes before serving, warm the baguette in a 350°F oven for 5 minutes, then slice it and set out the butter.

  5. Add broth/stock, tomatoes, bell paper and purée with a stick blender.

  6. Add spices, honey and cream.