Name: Roasted Pepper Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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; fresh thyme; olive oil; 2 sweet pointed peppers

Print recipe

Roasted Pepper Soup

Roasted Pepper Soup with Thyme, Carrots and Tomato

Prep Time10

Cooking Time30

Total Time40

Course: Soup

Keyword: pepper soup, pepper soup with carrots, roasted pepper soup

Author: Annely

Servings:

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.