Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Zuppetta di pomodori e peperoni arrostiti

Roasted Tomato and Bell Pepper Soup

Name: Roasted Tomato and Bell Pepper Soup
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 1 2/3 cups cherry tomatoes (about 250 grams); 1 yellow bell pepper; 1/2 white onion; 1 clove garlic; 2 tablespoons extra virgin olive oil; Salt; 4 basil leaves; Curry powder

Chemamma @chemamma

Marano Vicentino

This recipe idea comes from Carlotta, adapted to my taste. It’s a soup made with oven-roasted tomatoes and bell peppers, blended together and topped with a sprinkle of curry and basil powder. It’s delicious, and this version is vegan! While I usually follow a mixed diet, I like to serve my family vegetarian or vegan dishes a couple of times a week... this soup is perfect for that! 🙂

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Ingredients

40 minutes

Serves 2 servings

1 2/3 cupscherry tomatoes (about 250 grams)
1yellow bell pepper
1/2white onion
1 clovegarlic
2 tablespoonsextra virgin olive oil
Salt
4basil leaves
Curry powder

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Steps

40 minutes

1

Wash the cherry tomatoes and bell pepper. Cut the tomatoes in half. Remove the seeds and white membranes from the bell pepper, then slice it thinly. Chop the onion and garlic clove into pieces.
2

Line a baking sheet with parchment paper. Place the tomatoes on one side and the bell peppers on the other. Scatter the onion and garlic over the vegetables. Drizzle with olive oil and sprinkle with salt.
3

Mix the vegetables with your hands, keeping the tomatoes and bell peppers separate.
Roast in the oven at 400°F (200°C) for about 35 minutes.
4

Transfer the vegetables into two separate containers. Blend each one separately, adding a little water until you reach your desired consistency.
5

Pour the soup into glasses or bowls, starting with the tomato layer, then the bell pepper layer. Meanwhile, place the basil leaves in the turned-off oven for a couple of minutes to dry them out.
6

Finish the soup with a sprinkle of curry powder, crumbled dried basil leaves, and basil flowers if you have them.
Serve and enjoy!