This soup is simple, light, flavorful and so good for you. It has a sweet and tangy taste. The roasted garlic and basil add wonderful depth. If you’ve never tried bell peppers as the main event in a soup, expect to be amazed.
INGREDIENTS
- 1 green bell pepper
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 yellow bell pepper
- .5 kg plum tomatoes
- 8 cloves garlic
- 1 onion chopped
- ½ lemon
- 1 ¾ cups vegetable broth
- Ground black pepper
- Coarse salt
- 4 tbsp. Fresh chopped basil
- 1 tsp. grated orange peel
- Cilantro (for garnish)
METHOD
- Preheat oven to 425; spray non-stick spray on cookie sheet
- Half tomatoes and peppers and place cut side up on cookie tray
- Scatter garlic and onion over peppers and tomatoes; drizzle olive oil and juice from lemon over mixture; sprinkle salt and pepper over all
- Roast until peppers are soft; about 1 hour
- Remove from oven
- Add basil, orange peel, vegetable broth and roasted mixture into blender and puree; do this in three batches
- Place pureed mixture in a soup to keep warm
- Serve with a dollop of sour cream or plain yogurt and garnish with cilantro
Enjoy!
