United Kingdom

Roasted red pepper and tomato soup

Name: Roasted red pepper and tomato soup
Total time: 50 min
Yield: 4 servings
Cuisine: Modern vegan
Ingredients: 4 large quartered red bell pepper (red capsicum, red pepper); 5 to 6 halved tomato; 1 large in wedges onion; 5 cloves unpeeled garlic; 2 tbsp olive oil; 1 tsp smoked paprika; 2 cups vegetable stock (vegetable broth); a handful basil leaves; 1 tsp vinegar; Salt, to taste; Black pepper, to taste

Everything roasts on one tray, then the blender does the rest. Smoky, sweet and very red.

50 minTime

4 gProtein each

mildSpice

A tray of summer in a bowl2 chapters · 1 min read

Make it your way

Grandma's wayTray roasted peppers and tomatoes, blended smooth.

The original

145kcalsame

4 gproteinsame

5 gfibresame

50minutessame

Classic roasted red pepper soup.

Per serving, worked out from the ingredient table.

Ingredients

Red bell pepper (red capsicum, red pepper)4 large, quartered

Tomato5 to 6, halved

Onion1 large, in wedges

Garlic5 cloves, unpeeled

Olive oil2 tbsp

Paprika1 tsp smoked

Vegetable stock (vegetable broth)2 cups

Basil leavesa handful

Vinegar1 tsp

Saltto taste

Black pepperto taste

Method

4 steps

1Heat the oven to 200°C. Toss the peppers, tomatoes, onion and garlic with oil, paprika and salt on one tray.
2Roast until the peppers are charred at the edges and the tomatoes have collapsed.
3Squeeze the garlic from its skins and blend everything with the stock and basil until silky.
4Reheat, add the vinegar and season.

Serve it like this

Ladle into deep bowls, drizzle olive oil and torn basil, and serve with a grilled cheese sandwich or crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United Kingdom

Roasted red pepper and tomato soup

Everything roasts on one tray, then the blender does the rest. Smoky, sweet and very red.

50 minTime

4 gProtein each

mildSpice

A tray of summer in a bowl2 chapters · 1 min read

Make it your way

Grandma's wayTray roasted peppers and tomatoes, blended smooth.

The original

145kcalsame

4 gproteinsame

5 gfibresame

50minutessame

Classic roasted red pepper soup.

Per serving, worked out from the ingredient table.

Ingredients

Red bell pepper (red capsicum, red pepper)4 large, quartered

Tomato5 to 6, halved

Onion1 large, in wedges

Garlic5 cloves, unpeeled

Olive oil2 tbsp

Paprika1 tsp smoked

Vegetable stock (vegetable broth)2 cups

Basil leavesa handful

Vinegar1 tsp

Saltto taste

Black pepperto taste

Method

4 steps

1Heat the oven to 200°C. Toss the peppers, tomatoes, onion and garlic with oil, paprika and salt on one tray.
2Roast until the peppers are charred at the edges and the tomatoes have collapsed.
3Squeeze the garlic from its skins and blend everything with the stock and basil until silky.
4Reheat, add the vinegar and season.

Serve it like this

Ladle into deep bowls, drizzle olive oil and torn basil, and serve with a grilled cheese sandwich or crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Roasted red pepper and tomato soup

Make it your way

Ingredients

Method

Roasted red pepper and tomato soup

Make it your way

Ingredients

Method

Make it a meal