So far this Danish summer has been nothing like I expected it to be.
What I expected: sun, warmth, beaches, bare legs, lots of mosquito bites.
What I got: rain, wind, the flu, lots of mosquito bites.
Of course there have been a million other things to love and enjoy about this summer despite the bad weather, and one of them was this soup. Bright tomatoes at the peak of their season, roasted alongside red bell peppers and blended together, make the perfect soup for cold, rainy summer evenings spent indoors.
This soup is perfect to share with friends and loved ones, and is incredibly easy to make. It also packs a healthy punch of veggies in one serving – you’ll be impressed by the amount of tomatoes you can consume in one sitting. This soup also doesn’t require even a spot of cream – just top with your favorite low fat dairy cream (yogurt, fromage frais, etc.), and you’re good to go! Dukan friendly, and deeeelicious.
Roasted Tomato and Red Pepper Soup
Serves two as a main course
- 500 g ripe tomatoes
- 500 g red bell peppers
- 1 medium size onion
- A dash of olive oil
- 1 tsp. salt
- fresh ground pepper ad libitum
- 1 tsp. dried oregano
- 1 1/2 cups vegetable or chicken broth
- Fresh oregano, fromage frais, and crispy turkey bacon or prosciutto for garnish
Wash peppers and tomatoes thoroughly and slice into wedges. Bake in the oven at approx 200 degrees Celsius until thoroughly roasted (about 30 minutes). Meanwhile, slice onions and saute in the bottom of a soup pot with a dash of oil until soft. Add dried oregano, salt and p.epper. Once roasted, add the tomatoes and peppers to the pot, and stir ingredients together. Top with broth, and allow to simmer for 5 minutes. Using an immersion blender, puree the soup to the consistency you prefer (feel free to add more broth to the mix). Taste for salt and pepper. Serve immediately with dollops of fromage frais and crispy pieces of turkey bacon or prosciutto. Garnish with a sprig of oregano.
Bon appetite luvs! xxx