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Categories:Viewed: 75 - Published at: 2 years ago
Ingredients
- 2 1/4 pounds tomatoes, halved lengthwise
- 2 large red bell peppers, quartered, seeded
- 1 onion, cut into thin wedges
- 4 large garlic cloves, peeled
- 2 tablespoons olive oil (preferably extra-virgin)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 2 cups (about) water
- 4 tablespoons part-skim ricotta cheese, room temperature
- Fresh thyme sprigs (optional)
Method
- Preheat oven to 450F.
- Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet.
- Drizzle oil over; sprinkle generously with salt and pepper.
- Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes.
- Remove from oven.
- Cool.
- Transfer vegetables and any accumulated juices to processor.
- Add thyme leaves.
- Puree soup, gradually adding enough water to thin soup to desired consistency.
- Chill until cold, about 3 hours.
- (Can be prepared 1 day ahead.
- Cover and keep refrigerated.
- If soup becomes too thick, thin with water to desired consistency.)
- Ladle soup into bowls.
- Top each with 1 tablespoon ricotta cheese.
- Garnish with thyme sprigs, if desired.
