Roasted Vegetable Soup
Roasted Vegetable Soup is a delicious and comforting dish that combines the flavors of roasted tomatoes and bell peppers and a blend of spices.
Equipment
- 1 Food processor or blender
Ingredients
- 3 large tomatoes, halved
- 1 red bell pepper, halved and seeds removed
- ½ onion, peeled and quartered
- 2 cloves of garlic, peeled
- ½ tsp cumin powder
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 sprigs of fresh rosemary
- 4 tbsp heavy cream
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes, red bell pepper, quartered onion, and garlic cloves on a baking sheet. Drizzle olive oil over the vegetables and season them with cumin powder, salt, and pepper. Toss everything together to coat the vegetables evenly. Lay the rosemary sprigs on top of the vegetables.
- Roast the vegetables in the preheated oven for about 25 minutes or until they are softened and slightly charred.
- Once the vegetables are roasted, remove them from the oven and let them cool for a few minutes. Remove the rosemary sprigs and discard them.
- Transfer the roasted vegetables with their juices to a blender. Blend the vegetables until you have a smooth soup. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Pour the soup into the serving bowl and drizzle a couple of spoonfuls of heavy cream over the soup. Serve with crusty bread and enjoy!