Roasted Tomato and Red Pepper Soup
A simple and easy to make roasted tomato and red pepper soup. This healthy homemade soup is filled with fresh tomatoes, red onion, bell peppers, zucchini, and dried herbs.
Ingredients
- 1 kg tomatoes cut in half
- 130 grams red onion roughly chopped
- 130 grams red bell peppers capsicum seeded and roughly chopped
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1.25 litres water
- 300 grams zucchini peeled and roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon white sugar
Instructions
Preheat oven 200°C
- Place the tomatoes, red onion, bell peppers and garlic into a large mixing bowl, drizzle on the olive oil, season with a little salt and pepper, toss well.
- Place the seasoned vegetable on to a baking tray in a single layer.
- Drizzle the balsamic vinegar over the vegetables.
- Place in the oven for 30 – 40 minutes, until the vegetables are soft and cooked.
- Transfer the roasted vegetables and the juices to a deep saucepan. Add the water, zucchini, dried herbs and sugar.
- Bring to the boil, reduce the heat, cover with a lid and simmer for 10 minutes. Remove from the heat.
- Use a blender or stick blender to puree until fine. If you are using a blender allow the soup to cool before blending.
- Taste for salt and adjust the seasoning if necessary.
- If you like a smooth soup pass it through a strainer before serving.