A Healthy Recipe. Roasted Tomato Soup Recipe

[Lysander Florian Thornis]

Hello Siblings.

Today I'm going to share a soup recipe that you can enjoy on cold winter days.

Some of my Zevist Siblings suggested that I share this soup recipe here, in Zevist Group for Health and Well being, and I found that quite logical because this is the only subforum that could be closely related to cooking recipes. I just need to emphasize the health benefits of this recipe.

Roasted tomato soup is a balanced recipe that offers both delicious taste and health benefits. Roasting the tomatoes increases the absorption of powerful antioxidants like lycopene, which supports the immune system and contributes to heart and cellular health. The tomatoes and bell peppers in the soup are rich in vitamin C, providing protection against diseases, while garlic strengthens immunity with its natural antibacterial properties. The small amount of cream added to the soup makes it more filling and supports the absorption of fat-soluble vitamins. Its smooth consistency makes it easy to digest, and it's especially suitable as a warming, non-satisfying, and nutritious starter or light main course in cold weather.

Roasted Tomato Soup Recipe

Ingredients List:

• 4 Red bell peppers
• 5 large juicy tomatoes
• 2 cloves of garlic
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 tablespoon hot pepper paste
• 1 tablespoon butter
• 1.5 teaspoons red chili powder
• 1 teaspoon mint
• 1 Liter chicken stock
• 1 teaspoon salt

Stages:

1. First, roast the tomatoes and peppers over a flame until their skins are completely charred and their aroma is released. Peel the roasted vegetables and chop them into suitable sizes. Then, add the cream and blend. At this stage, it's important to obtain a smooth, thick, but still fluid mixture.
2. Heat olive oil in a saucepan. Add finely chopped garlic and sauté until fragrant. Then add salt, tomato paste and red pepper paste, and continue sautéing until the pastes are well dissolved in the oil.
3. Add the prepared roasted tomato-pepper mixture to the pot. Cook, stirring occasionally, for a few minutes until it is completely incorporated with the tomato paste. Then add the chicken stock and salt, then stir until the soup comes to a boil. Once boiling, reduce the heat and continue cooking for about 15 minutes, stirring occasionally.
4. During the last 5 minutes of cooking, melt the butter in a small pan. Add the red chili powder and mint. Take a ladleful of soup and add it to this mixture, stir well, and then pour the rest of the soup back in.
5. After 15 minutes of simmering, your soup is ready to serve. You can serve it hot and garnish it as you like. (I prefer Cheese)
6. Enjoy your meal.

Some tips:
If you think there are still some lumps in the soup, you may need to use an immersion blender during the 15-minute simmering stage.