Roasted Tomato and Red Bell Pepper Soup

4.1(42)

A rich and satisfying soup with great roasted tomato flavor. Put it into a wide-mouth thermos to o keep it cold for a picnic; it's also nice hot or at room temperature.

by Epicurious·published 2004-08-20

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Servings

Serves 4

Total time

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Calories / serving

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Ingredients (9)

serves

2 1/4 pounds tomatoes, halved lengthwisetomato
2 large red bell peppers, quartered, seededbell-pepper
1 onion, cut into thin wedgesonion
4 large garlic cloves, peeledgarlic
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon driedthyme
2 cups (about) waterwater
4 tablespoons part-skim ricotta cheese, room temperature
Fresh thyme sprigs (optional)thyme

Instructions (3 steps)

01Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
02Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)

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Not rich — missing servings, total time, or calories.