Elevate your winter evenings with a bowl of our delectable Fire Roasted Red Pepper Soup. This Greek-inspired creation seamlessly blends the warmth of roasted vegetables with the rich flavour of Pilaros Fire Roasted Red Peppers. Ready to embark on a culinary journey? Let's dive into this simple yet flavourful recipe.
- 1/4 cup Solon extra virgin olive oil
- 1 large white onion, chopped
- 2 carrots, chopped
- 1 tsp Kalas iodized sea salt
- 1/2 tsp black pepper
- 2 tsp dried basil
- 2 tsp dried thyme
- 1 garlic head
- 1 jar Pilaros Fire Roasted Red Peppers, drained
- 3 tomatoes, quartered
- 1 cup vegetable broth
- Greek yogurt, for garnish
- Fresh thyme, for garnish
Preheat the oven to 400 degrees F.
In an oven-safe dish, place tomatoes, onions, and carrots. Drizzle olive oil over vegetables and add dried basil, dried thyme, sea salt, and pepper. Mix to evenly coat. Chop the top off the entire garlic head and place it upside down in the dish.
Cover with aluminum foil and place in the preheated oven. Cook for 35-40 minutes, until the vegetables are tender and have turned golden on the edges.
When the vegetables are done, remove from the oven and set aside. In a blender, add roasted vegetables, drained red peppers, and squeeze cooked garlic. Blend until smooth. Add a cup of vegetable broth. Adjust the consistency to your liking.
Serve right away with a dollop of Greek yogurt and a sprinkle of fresh thyme. If preparing in advance, reheat in a pot on medium heat until the soup boils and serve.
Warm up your winter with this delightful, homemade Fire Roasted Red Pepper Soup. It's not just a soup; it's a savoury experience that brings Mediterranean flavours to your table. Enjoy the comforting richness and aromatic goodness in every spoonful.
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