Roasted Tomato, Pepper, and Red Onion Soup

5.00 (15)
⏱ 70 mins 🍽 2 serving(s) 🏷 Vegetable

This distinctive soup recipe originates from a Flemish publication. It features ripe tomatoes, red bell pepper and red onion roasted together with sage, then simmered in vegetable stock before being blended into a smooth, comforting purée. The finished dish is garnished with fresh chopped sage for an aromatic finish. It yields two generous portions.

Roasted Tomato, Pepper, and Red Onion Soup

Ingredients

  • 1 1/4 lbs ripe tomatoes
  • 1 red onion
  • 1 red bell pepper
  • 3 cups vegetable stock (or 3 cups water plus 1/2 vegetable bouillon cube)
  • 1 tablespoon olive oil
  • 4 -8 sprigs fresh sage
  • salt and pepper

Method

  1. Wash the tomatoes and cut them in half.
  2. Prepare the pepper by cutting it in half and discarding the core and seeds.
  3. Slice the red onion into quarters.
  4. Arrange the prepared vegetables on a large baking tray with two sprigs of fresh sage.
  5. Drizzle the olive oil over the vegetables.
  6. Roast in the oven at 400 degrees for 30 minutes.
  7. Transfer the roasted vegetables to an ovenproof dish.
  8. Pour in the vegetable stock and bake uncovered for 20 minutes or until the vegetables are tender.
  9. Let the vegetable mixture cool down.
  10. Use a hand blender to purée the soup until smooth.
  11. Warm the soup through in a pan on the hob before serving.
  12. Finish each bowl with a garnish of chopped sage leaves.

Nutrition (per serving)

Sodium18900 mg

Recipe details

CategoryVegetable
AuthorFlemishMinx