Roasted pepper and tomato soup


  • 500 gm tomato
  • 4 leaves thyme
  • 1 tablespoon extra virgin olive oil
  • black pepper as required
  • 1 cup water
  • 1 red bell pepper
  • salt as required
  • 1/2 onion
  • 2 clove garlic


    step 1

    To start with, spread the baking sheet on a clean and dry surface. Meanwhile, cut the tomatoes in two halves and deseed them. Wash the red bell pepper in running water and cut it, and then slice the onion. Now, arrange tomatoes, onions, garlic cloves and red bell pepper on the baking sheet.

    step 2

    Meanwhile, pre-heat oven at 250 degree Celsius and season the veggies on the baking sheet with some black pepper and salt. Then, roast the vegetables in the oven for about 45 minutes until golden brown. When done, remove the veggies from the oven and let them cool at room temperature.

    step 3

    Once the vegetables are cooled, transfer them to a blender jar and add thyme leaves in it as well. Blend the roasted veggies to a fine puree. Add a little water in between to obtain the desired consistency.

    step 4

    When done, transfer the mixture to a bowl, cover the bowl with a lid and refrigerate overnight. Take out when done and stir to check the consistency of soup.

    step 5

    Now, transfer the soup to a serving bowl and garnish with the ricotta cheese. The Roasted Tomato and Bell Pepper Soup is ready and can be enjoyed hot or chilled, as you like.