Roasted Red Pepper & Tomato Soup

Preparation Time:

30 min

Ingredients:

• 4 large red bell peppers
• 6 ripe tomatoes
• 1 medium onion
• 3 cloves of garlic
• 4 cups of vegetable broth
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 1 teaspoon of dried basil
• 1 teaspoon of sugar

Kitchen Tools Needed:

• Oven
• Blender
• Soup Pot
• Knife
• Cutting Board

Instructions:

• Phone your oven to 400 degrees Fahrenheit (200 degrees Celsius) before proceeding with bell pepper roasting.

• Cut the red bell peppers into two equal pieces by slicing them lengthwise.

• Use clean hands to remove the stems and seeds with all the white inner membranes from the bell peppers.

• Position the pepper halves after cutting them in half lengthwise with their cut sides facing downward on a baking sheet which should be lined either with parchment paper or a light layer of grease.

• Placed in the oven for a period of 25 to 30 minutes enables the skins to blister while they develop a light blackened appearance.

• Through roasting the peppers receive a flavor enhancement which reveals their natural sweetness.

   

• During the oven time prepare finely cut onion and garlic.

• A sufficient amount of olive oil goes into a large soup pot along with medium heat.

• The warm oil provides the base for sautéing the chopped onion which requires 5 minutes of stirring before the onion softly turns translucent.

• The garlic joins the mix and requires 1 to 2 more minutes until the fragrance with light golden touches becomes noticeable.

• After sufficiently roasting the peppers allow them to rest outside the oven during a few minutes of cooling time.

• Take care when the pan-cooled to quickly remove the blackened skins. The roasted pepper flesh will be tender enough to cut without difficulty.

• Add coarsely cut peppers into the pot containing sautéed onions and garlic.

• The soup building begins with adding chopped fresh tomatoes to the mixing pot where you also pour the vegetable broth.

• Stir the ingredients while adding dried basil and a touch of sugar for adjusting tomato acidity.

• Use enough salt and fresh black pepper to flavor the mixture as desired.

• Heat the mixture while steadily boiling it at a low temperature.

• The heat level will be reduced after bubbling begins and the soup needs to cook for 20 minutes on low-heat simmer.

• The period of cooking on low heat lets different flavors combine to reach their full potential.

• Empty the pot from its heat source after simmering.
  Step 5 Requires an immersion blender to mix the soup inside the cooking pot until it becomes smooth and creamy.

• Heat the soup after you have transferred it into a countertop blender where you can puree it until it becomes perfectly smooth.

• Spill the hot soup contents into individual serving bowls before serving without delay.
  The soup garnish consists of several basil leaves fresh from the plant.

• The fresh basil leaves accentuate the appearance with radiant color while adding freshness to the meal.

Macros:

• Total Calories: 230kcal
• Carbs: 30g
• Proteins: 5g
• Fats: 10g