Bell Pepper And Roasted Tomato Cream Soup

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Wrap the onion with aluminum foil.

3. 3

   Place the onion, tomatoes, bell peppers, and garlic head in the oven. Roast for 30 minutes or until brown on the outside. The onion may need more time.

4. 4

   Place the bell peppers in a pot with lid and set aside. Let the tomatoes, garlic, and onion cool.

5. 5

   Peel the peppers, tomatoes, onion, and garlic head. Place in a food processor and crush. Add the liquid from the bell peppers and more water, if needed.

6. 6

   Season with cumin, paprika, and salt.

7. 7

   Cook for 5 minutes. Taste and add more salt, if needed.

8. 8

   Add a drizzle of olive oil while stirring to emulsify and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.