Roasted Pepper Soup with Carrots and Tomato

If you need an easy soup, this creamy tomato pepper soup is perfect. It’s ready in just 30 minutes with just a few ingredients. I recommend to roast the sweet pointed peppers for a bit more flavour. Blend it all into a smooth, roasted pepper soup. Season with salt and pepper and serve with crusty bread or add homemade croutons.

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Roasted Pepper Soup

Roasted Pepper Soup with Thyme, Carrots and Tomato
Prep Time10 minutes
Cooking Time30 minutes
Total Time40 minutes
Course: Soup
Keyword: pepper soup, pepper soup with carrots, roasted pepper soup
Author: Annely
Servings: 4

Adjust servings here:

Equipment

  • Hand blender
  • pot
  • frying pan

Ingredients
 

  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 onion medium size
  • 1 tomato big
  • 3 sweet pointed peppers
  • 3 carrots medium size
  • 1,5 liter vegetable broth
  • 2 tbsp honey
  • 1 tbsp thyme
  • salt & pepper

GARNISH

  • fresh thyme
  • olive oil
  • 2 sweet pointed peppers

Instructions

  • Cut the onions into small dice.
  • Heat a pot over medium-high heat. Add the onions and sauté until translucent.
  • Remove the peel from the garlic, slice it and add to the pot.
  • Wash the carrots, cut them into thin slices and add to the pot.
  • Wash the tomato, dice it and add to the pot.
  • Cut the sweet pointed peppers open, discard the seeds and cut the peppers into strips.
  • Heat a frying pan over high heat. Add olive oil and sear the peppers until the skin turns dark.
  • Add the roasted peppers to the pot, leaving a few strips out for garnish. Add vegetable stock, honey and fresh thyme. Simmer on low-medium heat for 25 to 30 minutes.
  • Turn off the heat and blend the soup with a hand blender. Add a bit of salt and pepper when needed.
  • Serve the soup with roasted pepper strips, thyme and a splash of olive oil.

Notes

Serve this recipe with homemade pastry bread sticks.

Enjoy!

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5 from 2 votes