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Soup with Roasted Peppers

Rosi TrifonovaRosi Trifonova
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Soup with Roasted Peppers
Image: Daniil Bikov
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Preparation
20 min.
Cooking
35 min.
Тotal
55 min.
Servings
2-4
"Aromatic vegetable soup that we recommend you serve with homemade feta cheese for the best possible taste."

Ingredients

  • peppers - 2 red
  • tomatoes - 4
  • garlic - 2 - 3 cloves
  • vegetable broth - 1 2/3 cups (400 ml)
  • chili peppers - 1, optional
  • salt
  • black pepper
measures

How to make

Clean the peppers from their seeds and cut them into quarters.

Cut the tomatoes in half. In a tray covered with foil, place the peppers, tomatoes and garlic cloves. Sprinkle with oil and bake in an oven heated to 450°F (230 °C) for around 25-30 minutes until ready.

Clean the roasted vegetables from their skins and transfer them to a blender. Bring the broth to a boil.

Put the blended vegetables in the broth.

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