A wonderfully warming recipe for oven-roasted tomato and bell pepper soup. Simple to make, full of flavor, and perfect for lunch or a light dinner. Read on to discover how to prepare this comforting soup with just a few ingredients.
Let's get started!
- Preheat the oven to 200 degrees Celsius. Roughly chop the tomatoes, bell pepper, and onion. Place all vegetables in an oven dish and drizzle with olive oil. Season with pepper, salt, and herbs of your choice.
- Add the whole garlic, but cut off a bit of the top and wrap in aluminum foil.
- Roast the vegetables in the oven for 20 to 25 minutes until soft and lightly caramelized.
- Meanwhile, cook the meatballs in a pan until done. They won't have enough time to cook thoroughly in the soup itself.
- Put the roasted vegetables into a pot and add the vegetable broth. Squeeze the roasted garlic out of its skin and add. Blend until smooth.
- Add some cooking cream to taste and warm the soup through briefly. Serve with the meatballs and a baguette. Bon appetit!
