Ingredients needed for your red peppers tomato soup
This roasted pepper and tomato soup was improvisation, which turned out to be very tasty. I wanted to make a roasted tomato cream soup, but in November there are definitely no good tomatoes on the market, and I doubted the soup would be as delicious as I imagined… Roasted peppers are always fragrant and I decided to combine peppers and tomatoes. The result was very fresh – the pepper gives sweetness, while the tomato adds a sour taste… My family and I liked it very much.
I also added baked sunflower seeds and cress to the soup. Cress is easily found in the supermarkets near our home and we buy it often. Garden cress leaves are rich in vitamins B, C, carotene, flavonoid, calcium salts, magnesium, iron, iodine and phosphorus.
And here is how to prepare this delicious Roasted Red Peppers Tomato Soup step by step
Roasted Red Peppers and Tomato Soup
- 3 red peppers
- 1 onion
- 2 tomatoes
- 1 potato middle sized
- 3 tbs olive oil
- 1 clove of garlic
- salt to taste
- black pepper to taste
- 1 ts oregano
- 600-700 ml water
- Roast the peppers, tomatoes and garlic in the oven for 15-20 minutes on 200°C.
- Peel the roasted vegetables. Peel and dice the potato.
- Cook the onion in some olive oil, then add the vegetables and pour in the water. Season with salt and oregano.
- When the potato is cooked, blend the soup and serve with some sunflower seeds and cress (could be substituted with parsley).