Recipe: Roasted Tomato and Pepper Soup for Thanksgiving

Thanksgiving is the perfect time to reflect on everything you’re thankful for and enjoy with friends and family. Good food is often also an essential part of this day. Try our special Thanksgiving soup; it’s heartwarming 😊.

Ingredients for four persons:

  • 4 vine tomatoes
  • 2 red onions
  • 2 yellow peppers
  • 2 red peppers
  • 2 cloves of garlic, crushed and peeled
  • 5 sprigs of fresh thyme
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tube of tomato puree
  • 500 ml vegetable broth with less salt
  • 1 tbsp dried oregano
  • 125 ml crème fraîche light
  • freshly ground black pepper

For the side: 1 whole wheat brown baguette
For garnish: roasted pumpkin seeds

What you need: baking tray, baking paper and hand blender, soup pot.

Preparation method:

Preheat the oven to 200 °C. Halve the tomatoes and cut each onion into wedges. Halve the peppers, remove the seeds and cut each half into four wedges. Mix all the vegetables with half the olive oil, half the balsamic vinegar, and the garlic, and spread everything out on a baking tray lined with baking paper. Place the sprigs of thyme in between and sprinkle with salt and pepper. Roast the vegetables in the oven for 30 minutes.

Remove the baking tray from the oven and remove the time sprigs. Heat the rest of the oil in the stockpot with the oregano (make sure it doesn’t burn). Add the vegetables, stock and tomato puree. Remove the pan from the heat and puree with an immersion blender until everything is smooth. You can eventually pass the soup through a sieve if you prefer. Finally, add half of the crème fraîche and stir well. Serve the soup with extra crème fraîche, freshly ground pepper, a few drops of balsamic vinegar and pumpkin seeds.

Enjoy your dinner!