Roasted Tomato, Pepper, and Red Onion Soup
At a Glance
- Total
- 1 hr 10 min
- Servings
- 2.00 serving(s)
Categories
- Soup
- Roasting
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Roasted Tomato, Pepper, and Red Onion Soup brings together 1 1/4 lbs ripe tomatoes, 1 red onion, 1 red bell pepper in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Large baking pan, ovenproof dish, oven, hand blender, saucepan
Ingredients
- 1 1/4 lbs ripe tomatoes
- 1 red onion
- 1 red bell pepper
- 3 cups vegetable stock (or 3 cups water plus 1/2 vegetable bouillon cube)
- 1 tablespoon olive oil
- 4 -8 sprigs fresh sage
- salt and pepper
Instructions
Wash and halve the tomatoes.
Halve the pepper, removing the core and seeds.
Cut the onion in quarters.
Place the vegetables and two sprigs of sage on a large bake pan.
Sprinkle with the olive oil.
Bake for 30 minutes in the oven at 400 degrees.
Remove the vegetables from the oven and place them in an ovenproof dish.
Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
Allow the vegetables to cool.
Puree with a handblender.
Reheat in a pan on the stove when ready to serve.
Garnish with chopped sage.
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