Homemade Creamy Roasted Tomato and Red Pepper Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut tomatoes into quarters and red bell peppers into chunky pieces.

Leave the skin on the garlic head and cut the red onion into wedges.

Season with salt and freshly ground black pepper, and drizzle with olive oil.

Bake at 400°F (200°C) for 40-45 minutes.

Let cool slightly, then transfer to a blender.

Squeeze the garlic flesh out of the skins into the blender.

Add fresh basil and 1 tsp dry oregano, then blend until smooth.

Pour in 2 cups (480ml) chicken stock and bring to a boil.

Meanwhile, cut a baguette into slices and drizzle with olive oil.

Sprinkle with grated cheddar cheese, oregano, and garlic powder, then bake at 400°F (200°C) for about 5-7 minutes.

Add cream to the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens