And after a day filled with packing and cleaning (while being pregnant and fighting jet lag might I add) that has left our apartment in a state of disarray, the last thing I wanted to do was prepare a meal, not to mention clean up all the dishes afterwards.
So I threw a red pepper, tomatoes and garlic in the oven till they were nice and roasted, tossed them in with a little vegetable broth and seasoning, pureed it all up with my immersion blender and voila!
Super easy, delicious, healthy dinner for one with minimal clean up. Does it get any better than that?
Now if only the magic fairies would come finish the mess we started in this place...
Roasted Red Pepper & Tomato Soup for One
1 Red Bell Pepper
2 Red Vine Tomatoes
4 Cloves of Garlic
2 Tablespoons Olive Oil
1 cup Vegetable Broth
2 teaspoons Basil (fresh would be better, but I didn't have any on hand, use fresh if you are more on top of life than I am at the moment)
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1 Tablespoon Ricotta Cheese
Dash of Crushed Red Pepper
Salt & Pepper to Taste
Preheat the oven to 400 degrees Fahrenheit (200 Celsius).
Cut tomatoes and bell pepper each in half. Toss the tomatoes, bell pepper and garlic cloves in olive oil to coat. Place veggies on a lined baking sheet and roast for 45 minutes.
Remove from oven. When cooled enough to touch, remove skin from bell pepper.
In a medium saucepan over medium-low heat, combine vegetable broth, seasonings, tomatoes, bell pepper, garlic and ricotta. Using an immersion blender, blend until smooth and creamy.
Top with parmesan cheese and enjoy!