Roasted Broccoli & Bell Pepper Soup with Caramelized Cheddar

Cooking time
10 mins
Serves
4 people

Sweet

Salty

Sour

Spicy
Meal course
Supper
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1 numberbroccoli
2 numbergreen-bell-pepper
2 numbertomato
1 numbergarlic
50 gramcheddar-cheese
2 table-spoonbutter
1 table-spoonflour
1 cupmilk

A smokey-flavoured vegetarian soup, perfect for chilly winters

  1. Line a baking tray with parchment paper, and arrange the veggies on it, lightly brushing with some oil.
  2. In a pre-heated oven at 200 C, bake the veggies for 30 minutes, and then grill it for 15.
  3. Once done, peel off the tomato skins and cool the veggies.
  4. Using an immersion blender, or in a food processor, blend the veggies using sufficient water to make a smooth puree.
  5. For the caramelized cheese, use a non-stick pan and roast the cheese on either sides until it gets a nice golden tinge.
  6. Heat a pan and add the butter to it. Fry the flour, and add the soup puree
  7. Stir it well, add milk, salt and pepper. Once it comes to a boil, add the cream.
  8. Crumble the caramelized cheese, mix it all in...then simmer the soup for 5 to 8 minutes, until it's nice and creamy.
  9. Pour into individual bowls, garnish with toasted garlic flakes (ideally), cheese, or cream and serve hot.

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