Home made grilled pointed pepper and tomato soup. By grilling the veggies before turning them into soup gives you two benefits; one you do not have those annoying pieces of skin in the soup and two you have a nice, but not too obvious grill flavour added to the soup. The ricotta, spring onion and pine nuts give a bit of a bite to the soup.

55 minutes
Easy
0 – 5 euro pp

Ingredients for 3 liter soup.:

  • 4 pointed peppers
  • 5 large tomatoes
  • 1 clove of garlic
  • 2 liters of vegetable broth
  • 1 onion
  • fresh thyme
  • fresh parsley
  • 2 spring onions
  • ricotta cheese
  • pine nuts
  • olive oil
  • pepper

How to prepare it:

Put the pointed peppers in an oven dish and pour some olive oil on top. Put them in the grill for 20 minutes. Take them out of the grill, turn the pepper and add the tomatoes to the oven dish. Pour some extra olive oil on top and squeeze out the garlic on top of the tomatoes and peppers. Put the dish back into the grill for 15 minutes.

Take the dish out of the oven and have it cool down. Use the time in between to chop the onion, the thyme, the parsley and the spring onions. Put a small pan on the stove to fry the pine nuts. Keep your eye on them so that they do not burn.

Once the peppers and tomatoes are cooled down you can peel them. Remove the skin and remove the seeds of the pepper as well. Cut them into smaller pieces.

Put a big soup pan on the stove. Pour the oil with garlic from the oven dish into the pan and turn up the heat. Once the oil is hot, add the onion and fry it for 2 minutes. Now you can add the peppers, tomatoes, parsley and the thyme. Fry everything for 5 minutes and add the vegetable broth. Make sure the soup starts boiling and let it simmer for 15 minutes.

Now you can use your standing food processor to mash the soup. Make sure all pieces are gone and add a bit of pepper if needed.

Serve the soup with a bit of ricotta, some pine nuts and spring onions.