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Saturday, March 2, 2024

Tomato cream soup with roasted peppers: a light summer dish

Delicious garden tomatoes are beginning to ripen; it is important to take advantage of this short period when this excellent organic source of vitamins is available, and eat as much as possible raw, baked and cooked.

No soup is more flavorful and refreshing than tomato soup with fresh basil, seasoned with a little roasted pepper.


  • 400 g tomatoes
  • 1 large onion
  • 2 large peppers
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • a pinch of fresh lovage
  • a small bunch of fresh basil
  • 1 tablespoon wine vinegar
  • 150 ml water
  • 2 tablespoons ricotta


First prepare the roasted vegetables, which are very important ingredients in the soup for their rich, smoky flavor. Preheat the oven to 180 degrees, line a baking sheet with baking paper, and place the halved tomatoes, chopped onions, and diced peppers on it side by side.

Sprinkle the vegetables with olive oil, and then with salt and chopped herbs. Add the unpeeled garlic to the other vegetables. Bake for 25-30 minutes until all ingredients are soft and begin to lightly caramelize.

Clean the roasted garlic and then blend with the other ingredients, adding 150 ml of water. Simmer the mixture for a few minutes until it starts boiling. Add a tablespoon of sour cream and fresh basil when serving.

You may preserve a few cubes of roasted peppers and sprinkle them on top of the soup.

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