Roasted Tomato And Pepper Soup Domates Corbasi

Instructions

1. Preheat your oven to 400°F (200°C).

2. Wash the tomatoes and bell peppers, then slice them in half and remove the seeds.

3. Place the tomatoes and bell peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper.

4. Roast the tomatoes and peppers in the oven for about 25-30 minutes, or until they are soft and slightly charred.

5. In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent and fragrant.

6. Once the roasted tomatoes and peppers are done, remove them from the oven and allow them to cool slightly. Peel off the skin from the peppers.

7. Add the roasted tomatoes and peppers to the pot with the onions and garlic. Stir in the paprika and cumin, and cook for a few more minutes to let the flavors meld.

8. Pour in the vegetable broth, bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to deepen.

9. Remove the pot from the heat and, using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender to blend until smooth.

10. Season the soup with salt and pepper to taste.

11. Serve the Roasted Tomato and Pepper Soup hot, garnished with a sprinkle of fresh parsley.