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Roasted Orange Tomato with Bell Peppers & Fresh Thyme Soup

  • people
  • mins


  • 1 Onion Cut into Quarters
  • 10 Medium Orange Tomato Cut into Quarters (F50)
  • 2 Red Bell Pepper Cut into Halves
  • 4 Tablespoons of Olive Oil
  • 2 Tablespoons of Balsamic Vinegar
  • 3 Tablespoons of Tomato Paste
  • 4 Whole Cloves of Garlic
  • Salt and Pepper (According to Taste)
  • 3 Cups of Warm Water
  • 1 Knorr Vegetable Stock Cube
  • 1 Cup of Orzo Pasta
  • Pinch of Hot Chili Powder
  • 1/2 Cup of Fresh Thyme (Za’atar) Leaves
  • ½ Teaspoon of Sugar
  • ¼ Cup of Fresh Cream (Optional)
  • Step 1
    To roast the vegetables, place the onions, tomatoes, garlic, and bell peppers in an oven tray and season with salt and pepper. Drizzle with little olive oil and balsamic vinegar, and roast in a 180c degrees oven for 40 minutes.
  • Step 2
    Leave the vegetables to slightly cool, and peel the tomatoes and bell peppers.
  • Step 3
    Place all the content of the roasted and peeled vegetables in a pot on medium heat. (including any accumulated juices).
  • Step 4
    Add Knorr Vegetable Stock cube and stir together until combined with ingredients. Add the warm water, tomato paste, sugar, fresh thyme, and a pinch of hot chili powder, and season with more salt and pepper if needed. Let boil for 10 to 15 minutes.
  • Step 5
    In a blender (or hand blender), process the soup until smooth and return to heat. Add the orzo pasta and let boil for few minutes until pasta is tender.
  • Step 6
    Add the fresh cream and let boil for 2 to 3 minutes.
  • Step 7
    Serve hot and garnish with fresh thyme leaves.

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