Sweet Pepper Soup with Roasted Garlic

Soups | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sweet Pepper Soup with Roasted Garlic

Ingredients

Sweet Pepper - 3 pieces
Tomatoes - 26.5 oz
Spanish onions - 1 head
Garlic - 6 cloves
Olive Oil - 4 spoons
Sriracha - to taste
Basil - to taste
Onion - 1 head
Carrot - 2 pieces
Celery stalk - 1 piece
Parsley - 5 pieces
Dried Dill Stems - 5 pieces
Thyme - 3 sprigs
Allspice berries - 5 pieces
Bay leaf - 1 piece
Champagne Vinegar - 2 spoons
Water - 2 qt
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Coarsely chop the tomatoes: if they are large, cut them into quarters; for medium-sized tomatoes, cut them in half. Peel the red onion and chop it coarsely, and peel the garlic.

Step 3

Place the peppers on one baking sheet and the tomatoes, onions, and garlic on another.

Step 4

Drizzle the baking tray with tomatoes with olive oil and cover it with foil. Place it in a preheated oven at 356°F for 35–40 minutes.

Step 5

Prepare vegetable broth. Peel the onion and carrot. Chop the celery, carrot, and onion into medium-sized pieces and place them in a large pot.

Step 6

Add the stems of dill and parsley, salt, pepper, and bay leaves. Pour water and vinegar into the pot.

Step 7

Bring to a boil and simmer over medium heat for 20–25 minutes, until the carrots are tender.

Step 8

Strain the broth through a sieve. Measure out 600 ml of the broth, and cool the remaining broth to freeze for future use.

Step 9

By this point, the vegetables in the oven should be tender and the skin of the peppers should be nicely charred. Allow them to cool slightly, then peel off the skin and remove the seeds from the peppers.