Roasted Tomato, Pepper, and Red Onion Soup

“This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !”
READY IN:
1hr 10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and halve the tomatoes.
  2. Halve the pepper, removing the core and seeds.
  3. Cut the onion in quarters.
  4. Place the vegetables and two sprigs of sage on a large bake pan.
  5. Sprinkle with the olive oil.
  6. Bake for 30 minutes in the oven at 400 degrees.
  7. Remove the vegetables from the oven and place them in an ovenproof dish.
  8. Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
  9. Allow the vegetables to cool.
  10. Puree with a handblender.
  11. Reheat in a pan on the stove when ready to serve.
  12. Garnish with chopped sage.

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