Middle Eastern · Lunch
Roasted Tomato and Pepper Soup
A Middle Eastern soup built from oven-roasted tomatoes and red peppers blended smooth with garlic, onion and cumin, finished with a swirl of olive oil and a scatter of parsley. Roasting concentrates sweetness and adds char depth before pureeing and a brief simmer, served warm.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
242Calories
5.8gProtein
14.2gFat
27.1gCarbs
15.2gSugar
6.5gFiber
698mgSodium
0mgChol
2gSat Fat
945mgPotassium
78mgCalcium
1.9mgIron
0mcgVitamin B12
138mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
vegan
gluten-free
low-calorie
Instructions
1
Prep
Halve the tomatoes and bell pepper, seed the pepper, and toss with the garlic cloves and sliced onion on a baking sheet with 1 tbsp olive oil.
2
Roast
Roast the vegetables at 425°F (220°C) for 30 minutes until the tomato and pepper skins are blistered and charred in spots and the onion is soft.
3
Blitz
Transfer the roasted vegetables to a blender with the garlic, cumin, sumac, salt, pepper and vegetable stock; blend on high for 1 minute until fully smooth.
4
Plate
Ladle the soup into a bowl and finish with a drizzle of olive oil and scattered parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz260g, about 2 medium tomato
- 9.8 oz140g, 1 medium red bell pepper
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp olive oil
- 1 cup240ml vegetable stock
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp sumac
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp olive oil, for finishing
- 2 tsp2 tsp parsley
