8
Mar
2015
0
roasted vegetables soup

My all-time favourite soup for any occasion

If you have been following me on Instagram or if you know me, you know I absolutely love the taste of roasted food. Roasted chicken, a steak from the grill, classic roast potatoes, toast; I love it all! Including this oven-roasted bell pepper and tomato soup, which is really easy to make.

Make sure to buy tasty and ripe tomatoes for this soup; little cherry tomatoes are also a good option (of course in that case you will need more than 5 pieces). By roasting the veggies they become a bit sweet but even more important: you will taste that smoky roasted flavour in your soup, and that’s exactly what Miss Gingerish loves ;-).

roasted vegetables soup

Oven-roasted paprika and tomato soup

Serves 4 

Ingredients:
    • 3 large onions, peeled and cut in 4
    • 3 large garlic cloves, unpeeled
    • 5 ripe, tasty tomatoes, cut in 4 and seeds removed
    • 1 large red bell pepper, seeds removed and cut into large pieces
    • Few sprigs of fresh thyme, just the leaves
    • 3-4 sprigs of fresh rosemary
    • Coarse sea salt and freshly ground pepper
    • 1 tsp. of chilli flakes
    • Some good olive oil
    • 750 ml of vegetable- or chicken stock, preferably homemade
    • 1 tsp. of smoked paprika powder
    • Garnish to taste (find some suggestion below)
Instructions:
  1. Preheat the oven to 190C and line a baking tray with baking paper
  2. Lightly crush the unpeeled garlic cloves and put them on the baking tray, together with the onions, paprika and tomatoes (skin side down)
  3. Sprinkle the thyme leaves over all vegetables and divide the rosemary over the tray
  4. Season with chilli flakes, salt and pepper and drizzle with olive oil
  5. Roast the vegetables for 30 minutes (and enjoy the delicious smell in your kitchen)
  6. In the meantime heat the stock
  7. After 30 minutes take the vegetables out of the oven. Squeeze the garlic out of their skin, throw away the rosemary and add all vegetables to a large soup pan. Don’t forget to add the tasty juices on the baking tray as well!
  8. Add half of the stock to the vegetables as well as the paprika powder and blend until smooth
  9. Bit by bit add the rest of the stock
  10. Bring to a boil and if necessary season with some extra salt or pepper
  11. Garnish the soup, with Parmesan and basil for example, or almonds. Or maybe a dash of cream and finely chopped spring onion? Whatever you feel like today!

This is one of those recipes you can always rely on, whether it’s the first chilly day after summer or you’re having guests for dinner. Especially when served with a thick slice of toast ;-). Don’t hesitate to vary the garnish, it will make this soup different each time and therefore perfect for any season and any occasion!

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