Italian Roasted Tomato & Bell Pepper Soup

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I made this soup for my birthday party. No one would have guessed that it is vegan and everyone loved the soup! I was so happy with the outcome. This recipe is inspired by The Blender Girl. Go to her website to see more exiting recipes like this one if you enjoy it!

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The soup is perfect to enjoy on a summer evening, cuddling up outside under a blanket with your family and a bowl of warming and light summer vegetable soup.

Or whatever time of the year. The summer hasn’t really arrived in Iceland. It looks pretty gloomy up here so soup seems perfect to warm up a bit.

Anyway, this soup is light and flavoursome, letting those summer tomatoes really shine.
Gotta use’m tomatoes yo. Try it. Fall in love with it.

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Italian Roasted Tomato & Bell Pepper Soup

This recipe serves 8-10 people so feel free to double or triple the recipe if you want to serve in a party.

8 -10 medium ripe tomatoes, seeded and chopped
1 large sweet red pepper, chopped
1 15-oz cans organic diced tomatoes including the juice
4 cups water and 4 tbsp vegetable stock or  use 4 cups of vegetable broth
2 medium organic yellow onions, chopped
1 cup firmly packed finely chopped fresh basil leaves
1/2 cup sun dried tomatoes, chopped
1/4 cup cold pressed extra virgin olive oil or just as needed (I eyeball it)
About 8 cloves of finely chopped fresh garlic
2 tsp fresh thyme leaves or dried thyme
2 tsp Celtic sea salt
1/2 fresh chili chopped or 1 tsp crushed dried red chilli pepper flakes
freshly ground black pepper to taste

Preheat your oven to 200°C /400°F. Mix the chopped sweet peppers and tomatoes with the olive oil, salt and some cracked pepper into a crock pot. Roast in the oven for about 45-60 minutes tossing everything around every 10 minutes or so to get an even roast.

In a large soup pot, saute the onions and garlic in a couple of tablespoons of olive oil, 1 tsp of sea salt and the red pepper flakes or fresh chilli for about 10 minutes just until the onions just start to brown.

Add in all of the other ingredients and bring to a boil and simmer for 30-45 minutes.

Cool down the soup and let it sit for about 2 hours or longer.

Place the mixture into your blender when cool and serve OR place the soup into the fridge for 2 days so the flavors become stronger. 

I like to make the soup 2-3 days in advance and keep it in the fridge. This soup will keep fresh in your fridge for up to 4 days. It taste the best 3 days after it´s made! Enjoy!

Note: I pulse my vegetables (tomatoes, onion and garlic, sundries tomatoes) in the food processor instead of chopping them on a cutting board to save time.

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