Roasted Pepper Soup

Name: Roasted Pepper Soup
Ingredients: 6 red bell peppers, cut in half and seeds removed; 2 red onions, peeled and roughly chopped; 2 garlic cloves, peeled; 3 sprigs fresh thyme, leaves removed; 1 large potato, peeled and cubed (Use a sweet potato if preferred); 2 tablespoons olive oil; salt; ground black pepper; 600 ml water; 3 tablespoons ketchup

10 ingredients

7 steps

Ingredients

6 red bell peppers, cut in half and seeds removed
2 red onions, peeled and roughly chopped
2 garlic cloves, peeled
3 sprigs fresh thyme, leaves removed
1 large potato, peeled and cubed (Use a sweet potato if preferred)
2 tablespoons olive oil
salt
ground black pepper
600 ml water
3 tablespoons ketchup

Directions

1

Put the vegetables into a large roasting pan, along with the thyme leaves.
2

Drizzle with the olive oil and season to taste with salt and pepper.
3

Roast in a 450 degree F oven for 20 minutes or until tender.
4

Put the vegetable mixture into a food processor along with the water and ketchup.
5

Pulse until smooth.
6

Strain if you like, then chill.
7

To serve, microwave in heatproof bowls on high for 2 minutes, or bring to a boil in a pan on the stove.