This Healthy Roasted Red Pepper & Tomato Soup with Ricotta is so delicious, it will blow your mind! Roasting the vegetables before preparing the soup ensures a depth of flavor that you can’t get by just cooking the vegetables in broth. Ricotta cheese is a brilliant alternative to drizzling cream over the top of this soup.
To make this soup, I simply roast tomatoes, onions and peppers in the oven with some garlic and thyme. Once they are soft and caramelized, I blitz them in my blender and add some water to loosen the soup consistency. I reheat it when I’m ready to eat it and serve with a dollop of ricotta, torn basil leaves and toasted seeds for texture. Yum!
To make these Healthy Roasted Red Pepper & Tomato Soup with Ricotta, you will need the following ingredients:
Preheat the oven to 360 °F.
Place the tomato halves, peppers and onions in a baking dish and drizzle with olive oil. Season with the garlic and thyme around the veggies.
Roast the vegetables in the oven for about 25 minutes until soft and caramelized.
Strip the thyme leaves from the stalks and add to the food processor with the roasted vegetables and red wine vinegar.
Blend until smooth. If the soup is too thick, add water until you reach your desired consistency.
Pour the soup into a pot and reheat.
Serve in large soup bowls, garnished with ricotta, basil leaves and toasted seeds.
This Healthy Roasted Red Pepper & Tomato Soup with Ricotta is a delicious way to use up tomatoes in your kitchen! If you try this recipe, please come back to leave a review below.
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