Roasted Tomato and Bell Pepper Soup | Murielle Banackissa
Rich, slightly sweet and with hints of smokiness, this easy-to-make soup is the ultimate way to take advantage of the bounty of tomatoes in late summer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at muriellebanackissa.com.
Ingredients
- 2 red bell peppers (, core removed and quartered)
- 7 Roma tomatoes ((about 750g), halved)
- 1 medium yellow onion (, peeled and quartered)
- 5 garlic cloves (, peeled)
- 2 tbsp extra virgin olive oil
- Sea salt and freshly cracked pepper (, to taste, plus more for serving)
- 1 1/2 cup cups vegetable broth
- 1/3 packed cup fresh basil (, plus more for serving)
- 2 tsp fresh oregano
- Cayenne pepper (, optional)
- Extra virgin olive oil (, for serving)
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