Roasted Red Pepper and Tomato Soup

Instructions

1. Step 1

   Preheat the oven to 220°C and set out a rimmed baking sheet.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Prepare the peppers, tomatoes, onion, and garlic. Arrange them on the baking sheet, coat with 1 ¼ tbsp (20 ml) olive oil, and season with ⅝ tsp (4 gr) salt and ¼ tsp (0.5 gr) black pepper.

   Ingredients used: 0.5 gr Black Pepper, 4.0 piece Garlic, 20.0 ml Olive Oil, 4.0 piece Red Bell Pepper, 4.0 gr Salt, 6.0 piece Tomato, 1.0 piece Yellow Onion

   Cookware: Chef Knife, cutting board, rimmed baking sheet

3. Step 3

   Roast until the vegetables are tender and the pepper skins are blistered and darkened in spots.

   Timer: 35 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Transfer the peppers to a heatproof bowl, cover, and let them steam.

   Timer: 10 min (fixed)

   Cookware: Heatproof Bowl, tongs

5. Step 5

   Peel away the loosened pepper skins. Squeeze the softened garlic from its skins and discard the skins.

   Cookware: tongs

6. Step 6

   Heat the remaining 2 tsp (10 ml) olive oil in a large saucepan over medium heat. Add the tomato paste and cook, stirring, until it darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 30.0 gr Tomato Paste

   Cookware: large saucepan, wooden spoon

7. Step 7

   Add all the roasted vegetables and the vegetable stock. Bring to a simmer over medium heat, then reduce to low heat and simmer uncovered.

   Timer: 15 min (fixed)

   Ingredients used: 500.0 ml Vegetable Stock

   Cookware: large saucepan, wooden spoon

8. Step 8

   Add the basil and blend the soup until smooth.

   Ingredients used: 10.0 gr Fresh Basil

   Cookware: Immersion Blender, large saucepan

9. Step 9

   Stir in the remaining ⅜ tsp (2 gr) salt and ¼ tsp (0.5 gr) black pepper. Warm over low heat, then serve.

   Timer: 2 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 2.0 gr Salt

   Cookware: large saucepan, wooden spoon