Velvety Roasted Tomato and Pepper Soup by @foodhaus.cy

55 min

4 servings

🍅

4

Tomatoes

🥕

2

Carrots

🧅

1

Onion

🌶️

2

Peppers

🧄

3 cloves

Garlic

🫒

2 tbsp

Olive oil

🧂

Salt

🌿

Oregano

🍲

Vegetable broth

  1. Cut
    • Tomatoes
    • Carrots
    • Onion

    Cut the tomatoes, carrots, onion and peppers into medium pieces.

  2. Place
    • Garlic

    Place them in a roasting tray together with the garlic.

  3. Add
    • Olive oil
    • Salt
    • Peppers

    Add the olive oil, salt, pepper and a little oregano.

  4. Roast
    • Tomatoes
    • Carrots
    • Onion

    Roast in a preheated oven at 200°C for about 30 minutes, until the vegetables are soft and well roasted.

  5. Transfer
    • Vegetable broth
    • Tomatoes
    • Carrots

    Transfer the roasted vegetables to a pot and add vegetable broth just enough to cover them.

  6. Boil

    Boil for a few minutes so the flavors combine.

  7. Blend

    Blend with an immersion blender until the soup is smooth and velvety.

Velvety Roasted Tomato and Pepper Soup by @foodhaus.cy

55 min

4 servings

🍅

4

Tomatoes

🥕

2

Carrots

🧅

1

Onion

🌶️

2

Peppers

🧄

3 cloves

Garlic

🫒

2 tbsp

Olive oil

🧂

Salt

🌿

Oregano

🍲

Vegetable broth

Preparation Steps

  1. Step 1/7

    Cut the tomatoes, carrots, onion and peppers into medium pieces.

    🍅Tomatoes
    🥕Carrots
    🧅Onion
    🌶️Peppers
    🔪Knife
    🪵Cutting board

  2. Step 2/7

    Place them in a roasting tray together with the garlic.

    🧄Garlic
    🍳Roasting tray

  3. Step 3/7

    Add the olive oil, salt, pepper and a little oregano.

    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🌿Oregano
    🍳Roasting tray

  4. Step 4/7

    Roast in a preheated oven at 200°C for about 30 minutes, until the vegetables are soft and well roasted.

    🍳Roasting tray

  5. Step 5/7

    Transfer the roasted vegetables to a pot and add vegetable broth just enough to cover them.

    🍲Vegetable broth
    🍲Pot

  6. Step 6/7

    Boil for a few minutes so the flavors combine.

    🍲Pot

  7. Step 7/7

    Blend with an immersion blender until the soup is smooth and velvety.

    🧉Immersion blender

Composition

Ingredients

Types

Vegetables, Oils, Spices, Herbs, Broth

Ingredients

Tomatoes, Carrots, Onion, Peppers, Garlic, Olive oil, Salt, Oregano, Vegetable broth

Notes

Onion (large), Peppers (to taste), Garlic (peeled), Salt (to taste), Oregano (a little, mountain oregano), Vegetable broth (just enough to cover the vegetables, unsalted, handmade, slow-cooked, Broth-El by @foodhaus.cy)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Low-Calorie

Calories

140 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 18g, Fat: 7g, Fiber: 4g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 480mg, Sodium: 320mg, Magnesium: 20mg

Vitamins

Vitamin A: 650µg, Vitamin C: 45mg, Vitamin K: 15µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Roasting tray, Pot, Immersion blender

Appliances

Oven

Type

Type

Type Of Dish

Soup

Occasions

Everyday, Winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@foodhaus.cy

Origin

Cuisine

Cypriot, Mediterranean

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Smooth, Creamy, Velvety

Flavors

Savory, Sweet-tart, Roasted, Herby, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Refrigerate in an airtight container : 3-4 days (cooled to room temperature before storing,airtight container), Freeze in portions : up to 3 months (cooled completely,airtight freezer-safe container or bag)