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Roasted Tomato and Red Bell Pepper Soup

4.1

(42)

A rich and satisfying soup with great roasted tomato flavor. Put it into a wide-mouth thermos to o keep it cold for a picnic; it's also nice hot or at room temperature.

Recipe information

  • Yield

    Serves 4

Ingredients

2 1/4 pounds tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups (about) water
4 tablespoons part-skim ricotta cheese, room temperature
Fresh thyme sprigs (optional)

Preparation

  1. Step 1

    Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.

    Step 2

    Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)

    Step 3

    Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.

Nutrition Per Serving

Per Serving: calories
159; total fat
9g; saturated fat
2g; cholesterol
5mg.
#### Nutritional analysis provided by Bon Appétit
TagsSoupSoup/StewCold SoupTomatoVegetableBell PepperStarterDinnerGluten FreeNut FreeMake AheadRoastFood ProcessorBon Appétit
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