Roasted pepper soup

Main Dish
4 servings
35 min
25 min
Very Easy


Number of serving: 4

4-5 garlic cloves

2 red bell pepper

2 yellow bell pepper

2-3 Tbsp olive oil

200 gr canned chopped tomatoes

600 ml cold water

salt and black pepper


  • Preheat the oven at 400F. Put the onion, garlic, bell peppers in a roasting pan.
  • Drizzle the oil over the vegetables and mix well, then turn the pieces of pepper skin side up. Roast for 20-30 minutes, until slightly charred, then allow to cool.
  • Squeeze the garlic flesh out of the skins into the food processor. Add the roasted vegetables, orange rind and juice and tomatoes.
  • With the motor running add the water. Season well and chill for 30 minutes.


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