Tomato and Red Bell Pepper Soup

  • 40 min
  • 488 kcal

This is the perfect dish to have your kids help out! Using a safety knife, they can practice their cutting skills by chopping the vegetables in whatever way they like!

Ingredients

4 servings

  • 2 1/4 lb plum tomatoes
  • 3 red bell peppers
  • 4 garlic cloves, peeled
  • 3 tbsp olive oil
  • 2 yellow onions
  • 2 tbsp honey
  • 1/2 tsp oregano
  • 1 tsp chili flakes
  • 1/2 cup packed basil leaves
  • 2 cups vegetable broth
  • 1 cup shredded parmesan
  • 1 sourdough baguette

Instructions

  1. Preheat the oven to 400°F.

  2. Line a large baking sheet with parchment paper.

  3. Cut the tomatoes, peppers, onion and garlic into halves.

  4. Place all the veggies and herbs on the baking sheet and drizzle the olive oil and honey on top. Season with salt and pepper. Roast in the oven for 40-45 minutes.

  5. Place the roasted vegetables into a food processor and blend until smooth.

  6. Transfer the purée to a pot on medium-low heat. Add the broth and season with salt and pepper to taste.

  7. Slice the baguette into 4 big slices. Place these bread slices in a grill pan or skillet and toast until golden.

  8. Serve the soup with shredded parmesan and the toasted bread.

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