Roasted Red Pepper-Tomato Soup

Sometime last week (or maybe the week before) I read this mouth-watering recipe over on Tea&Cookies...  And it inspired me. It sounded amazing and I wanted to do something similar. I guess this happens a lot when you read so many food-related blogs.

So I made a soup like that one when I had a group of girls coming over to watch some silly tv.

I just added a few ingredients here and there.

You’ll need:

• 2 red peppers
• 2 onions
• some celery
• 4 small potatoes
• 500g diced tomatoes (canned)
• some garlic
• rosemary, thyme
• olive oil
• vegetable broth, if needed
• crème fraîche, 1bsp
• salt, pepper

Preheat your oven to 180 °C.

Cut the peppers, the celery and the onions in even slices. Peel and slice the potatoes.

Put everything on a baking tray, drizzle with olive oil and sprinkle everything with your herbs.

Place the tray in the middle of your oven and let everything ‘roast’ for about 40 minutes. Maybe a little less... nothing should turn too roasted, as in burnt!

Next heat the tomatoes in a large-enough pot (large-enough as in you can mix everything with your hand mixer without having to redecorate your kitchen afterwards) and consecutively add the vegetables and mix with your hand mixer.

Add one tablespoon of crème fraîche, and again, mix well. Now taste your soup and season with salt, pepper and if necessary with rosemary and thyme.

If you don’t like the ‘feel’ of your soup, you can always pour in some vegetable broth, but I really like soups that are heavy and creamy - and not too watery.

We ate this soup with a simple combination of baguette and herb butter. It was really delicious.

Bon Appétit