It’s been a wonderful, sunny and exciting summer! The days have been warm and pleasing. The food on our tables was abundant. Rich in color, smell and taste. But now it’s time to say good-bye. To let go of what was and to welcome the new season. As summer leaves us, the days are getting considerably shorter while the nights are getting cooler, everything reminds us of the endless circle of life. Trees that once were strong and vibrant are now shedding their leaves. The colours in nature are slowly fading and tilting into warmer tones. It’s time to make room for something new.
So here I am. Contemplating about what was. Trying to store it in my memories, yet still excited about what’s ahead of us. For me, the change of seasons this year is much more than the simple wheel of life. It also means to let go of my pregnancy and to make room for the little one who is about to join us any day now. And in my heart, there’s a place for both. The farewell and the hello. And just like I’ve learned on my journey to slow living, I’m tilting into this new period of my life. Full of excitement, joy and curiosity for what lies ahead of us.
But enough of me, let’s talk about this recipe! For me it’s the perfect dish for this transition phase. The whole pleasure of this dish is based on super-ripe, sun-kissed summer tomatoes. Roasted in the oven together with red bell peppers and lots of garlic. Blended into the creamiest, soothing soup you can imagine. A perfect dish to indulge one last time in the goodness of summer while allowing for the warmth of the dish to fight off the first chills of fall.
What I love about this dish:
- It’s super simple
- It has less than 5 ingredients
- And, it’s basically cooks itself in the oven
As always, I hope cooking this dish gives you as much pleasure as I had creating it! And, if you feel like it: comment below this post and let me know how you liked it. It would truly make my day!
Lots of love,
yours Anna
P.s.: Don’t forget to follow me on Instagram or Facebook. And tag me in your pictures @themellowkitchn and/or #themellowkitchn
Garlicky Roasted Bell Pepper & Tomato Soup
Imagine sun-ripened tomatoes and roasted red bell peppers blended into a garlicky, creamy soup! It’s so simple, yet so delicious! Facebook0TwitterPinterest0email
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- Category: all recipes, lunch, Plantbased, Starter/Appetizer, Vegan, Vegetarian
Ingredients
- 1 kilogram ripe tomatoes
- 400 grams red bell pepper
- 5 tablespoons olive oil, extra-virgin
- 1 bulb garlic
- 1 teaspoon fresh oregano
- 1 tablespoon apple cider vinegar
- 1 chilli (optional)
- sea salt
Instructions
- Preheat oven to 220°C
- Wash and cut tomatoes into 3cm cubes. Place in a casserole dish and drizzle with 2 tbsp olive oil, a pinch of salt and the oregano leaves.
- Wash, deseed and cut bell peppers and chilli (if using) into 2cm pieces. Place on a baking tray lined with baking paper (reusable is best) in one even layer and drizzle with 1 tbsp olive oil. Cut garlic bulb into half and place halves cut side down on the baking tray.
- Place baking tray in the oven and casserole dish underneath. Roast for 20-25 minutes or until the bell pepper is lightly charred.
- Place tomatoes and paprika in a high speed blender or use a tall pot if using an immersion blender. Carefully squeeze the soft garlic cloves into the blender (start by using 1/2 of the bulb - add more to your liking). Blend soup until smooth and creamy. Add water to thin soup if you prefer a less creamy consistency. While mixing add apple cider vinegar, salt and the remaining 2 tbsp olive oil.
- Serve with a drizzle of olive oil, herbs or a homemade pesto.
More from my site
Simple Roasted Tomato & Asparagus Pasta
Swirled Wild Garlic Pesto Bread (vegan)
Chilled Gazpacho – for hot summer days
Vegan Curried Carrot Soup – extra creamy!
Simple Roasted Pumpkin & Carrot Soup
Beetroot soup – a pink delight!
Herbstliche Apfel-Kürbissuppe mit Kurkuma
Greek Watermelon Salad with Mint Dressing
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