Soup season is on. I don’t need much to convince me, and the last few days of cooler weather here in Jozi has surely sparked the engagement in satisfying bowls of goodness. I’ll have soup for breakfast, lunch and dinner by the way…
This recipe of Roasted Sweet Pepper and Tomato Soup is as comforting as it gets. I am also completely in awe of how simple it is to make a nutritious bowl of soup. There simply ain’t nothing like it when the wintery season hits.
I roasted a few tomatoes with sweet peppers, olive oil and loads of black pepper. Simply blitz the roasted ingredients in a food processor, serve with a quick homemade basil pesto and crème fraiche – and you have achieved success, my friends!
Take a look at my collection of soup recipes here, I have to say, it’s growing considerably well – and soon I might have to add few roundup posts like this one.
The Butternut Soup recipe is a firm favorite of mine and it is featured in my first e Cookbook, you can download it here, it’s free!
The most difficult thing about soup season for me is the array of different extras you can serve with your soups. Think grilled cheese sandwich squares, puff pastry pockets and just plain sourdough bread. To die for, right? What is your favorite go-to soup recipe?