Roasted Tomato and Red Pepper Soup
Roasted tomatoes provide lycopene, while red pepper adds vitamin C and a bright vegetable flavor. Feta adds a salty note that contrasts with the smooth tomato base and fragrant basil.
Roasted vegetables
Halve the tomatoes (600 g) and bell pepper (300 g); roast the garlic cloves (9 g) in their skins. Toss the vegetables with olive oil (20 g), reserving a little for the pot, table salt (4 g), black pepper (0.5 g), and oregano (1 g). Roast at 200 °C for about 25 minutes, until soft and lightly caramelized.
Soup base
While the vegetables roast, heat the reserved oil in a pot and sauté the diced onion (100 g) until translucent.
Peel the pepper if desired. Add the roasted vegetables, peeled garlic, and sun-dried tomatoes (30 g) to the pot, pour in the water (500 g), bring to a boil. Boil gently for 5 minutes.
Blend the soup until smooth. Add lemon juice (5 g) and erythritol (1 g), adjust the seasoning, and warm without bringing it to a boil.
For serving
Ladle the soup into bowls and finish with feta (15 g) and fresh basil (3 g).
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