Roasted Pepper Soup
Roasted Pepper Soup with Thyme, Carrots and Tomato
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.