Roasted Tomato, Pepper, and Red Onion Soup

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !

Ingredients Nutrition


  1. Wash and halve the tomatoes.
  2. Halve the pepper, removing the core and seeds.
  3. Cut the onion in quarters.
  4. Place the vegetables and two sprigs of sage on a large bake pan.
  5. Sprinkle with the olive oil.
  6. Bake for 30 minutes in the oven at 400 degrees.
  7. Remove the vegetables from the oven and place them in an ovenproof dish.
  8. Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
  9. Allow the vegetables to cool.
  10. Puree with a handblender.
  11. Reheat in a pan on the stove when ready to serve.
  12. Garnish with chopped sage.
Most Helpful

5 5

Absolutely delicious quick to make and few ingredients. Very good on budget for gourmet tasting soup.

I served this to my lunch guests with a small dollop of sour cream. Will defiantly serve this at the kitchen I work in with delicious summer tomatoes.

5 5

What a great technique for making soup. Roasting the vegetables is not only great for flavor it's efficient with time, effort and cleanup. After roasting I removed the tomato and pepper skins but it may have been better if I hadn't. I'm looking forward to tasting this made with next summer's fresh tomatoes.

5 5

I doubled this recipe and used oregano instead of sage. Delicious, healthy, and easy. Thanks!