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Enjoy a delicious and healthy meal with our recipe for Roasted Tomato and Red Pepper Soup paired with a fresh Mozzarella Basil Salad. This dish is perfect for a light lunch or a starter for dinner, offering vibrant flavors and a satisfying texture.
Ingredients
- 4 ripe tomatoes
- 2 red bell peppers
- 1 onion, chopped
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- Salt and pepper to taste
- 200g fresh mozzarella cheese
- Fresh basil leaves
- 2 tablespoons balsamic vinegar
- Extra virgin olive oil for drizzling
Preparation Steps
Start by roasting the vegetables to develop rich flavors. Preheat your oven to 200°C (390°F). Cut the tomatoes and red peppers in halves, place them on a baking sheet, and drizzle with 1 tablespoon of olive oil. Roast for about 25-30 minutes until slightly charred and softened.
While the vegetables are roasting, heat a tablespoon of olive oil in a large pot. Add the chopped onion and garlic, sauté until translucent. Once the roasted vegetables are ready, peel the skins if desired, and add them to the pot. Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 15 minutes.
Use an immersion blender or a regular blender to puree the soup until smooth. Adjust seasoning as needed. Serve hot with a drizzle of olive oil and a few fresh basil leaves.
Preparing the Mozzarella Basil Salad
Slice the fresh mozzarella into rounds. Arrange on a serving plate, alternating with whole basil leaves. Drizzle with balsamic vinegar and a little olive oil. Season with salt and freshly ground black pepper. Garnish with additional basil leaves if desired.
Serving Suggestions
Serve the hot roasted tomato and red pepper soup alongside the cool mozzarella basil salad for a balanced and flavorful meal. This combination offers a delightful contrast of warm and cold textures, perfect for spring or summer dining.