Roasted-Style Red Pepper and Cherry Tomato Soup

A cozy blended vegetable soup with red bell peppers, cherry tomatoes, carrots and shallots simmered in stock, then seasoned with thyme and finished with optional cream.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and chop the bell peppers, cherry tomatoes, shallots and carrots into chunks.

Step 2

Heat the olive oil in a large pot over medium heat. Add the shallots and sauté for 2–3 minutes until softened.

Step 3

Add the bell peppers, cherry tomatoes and carrots.

Step 4

Crumble in the vegetable stock cubes and add enough water to mostly cover the vegetables.

Step 5

Bring to a boil, then reduce the heat and simmer for 25–30 minutes, until all the vegetables are tender.

Step 6

Blend the soup until smooth using a hand blender.

Step 7

Season with salt, black pepper and thyme to taste.

Step 8

Stir in a splash of cream if desired. Serve warm.