Tomato and roasted pepper soup

Realizada porCREATE
The acidic touch of the tomato mixed with the roasted taste of the roasted peppers is a winning combination! A warm, healthy and easy-to-prepare cream.
Servings 4 persons
Prep Time17 mins
Tiempo de cocinado1 hr 5 mins

Productos con los que prepararla

Ingredients

  • 12 Peeled pear tomatoes
  • 2 Red peppers
  • 1 Onion
  • 250 ml Water
  • 2 tablespoons Olive oil
  • Provencal herbs (To taste)
  • 1 pinch Salt
  • Pepper (To taste)

Instructions

  • Preheat the oven to 200º.
  • Place the peppers on a baking tray lined with greaseproof paper, lower the temperature to 180º and roast them for 45/50 minutes. When they are done, let them cool and peel them.
  • Put the blade accessory on. Place the onion in the mixing bowl and blend for 10 seconds on speed 5.
  • Add the oil and fry for 10 minutes on speed 1 at 120º.
  • Add the tomato and cook for 5 minutes on speed 1 at 120º.
  • Add the peppers, water, Provencal herbs, salt, pepper and blend for 1 minute on speed 10.
  • Serve with a drizzle of olive oil, a little beaten fresh cheese and more Provencal herbs.

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