Roasted Tomato & Red Pepper Soup
Warm up your soul with a delightful bowl of roasted tomato and red pepper soup! This vibrant dish brings together sweet, caramelized tomatoes and smoky roasted red peppers for a burst of flavor that’ll chase away the chill. Perfectly seasoned and blended to creamy perfection, it’s the ultimate comfort food for those dreary days!
Prep
15
min
Cook
60
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- large handful fresh basil
- 3 mini garlic bulbs (1-2 large)
- 1 large onion
- 2 red peppers
- 12 tomatoes
- 1 tbsp tomato purée (15 ml)
🥛Dairy & Eggs(1)
- 50-70ml double cream (1.69-2.37 fl oz)
🫙Pantry Staples(3)
- 2 tbsp olive oil (30 ml)
- 1 tsp sugar if needed to balance the acidity (5 ml)optional
- 500ml vegetable stock (16.9 fl oz)
🧂Spices & Seasonings(3)
- 1 tsp dried oregano (5 ml)
- 1 tsp paprika (5 ml)
- salt & black pepper
🍯Sauces & Condiments(1)
- 1 tbsp balsamic vinegar (15 ml)
📦Other(1)
- chilli flakes (optional)optional
👨🍳 Instructions
- 1
Chop your tomatoes, peppers, onion & garlic & pop into a baking dish with the olive oil, oregano, paprika, salt, pepper and chilli flakes.
- 2
Bake at 200°C for 45-60 mins.
- 3
Add everything to a pot, squeeze in your garlic (it’s hot!).
- 4
Stir in the tomato purée and cook for 1–2 mins then add 500ml vegetable stock & simmer for 10 mins.
- 5
Add the fresh basil and blend until smooth.
- 6
Stir through the double cream and season to taste. If your tomatoes are a little acidic, add a tiny bit of sugar.
💡 Pro Tips
- ✓Roast the tomatoes and peppers at 200°C for the full 60 minutes rather than 45 if they still look wet or pale, since caramelization (Maillard reaction) only kicks in once surface moisture evaporates and sugars can concentrate above 140°C.technique200°C, 45-60 min
- ✓Squeeze the roasted garlic cloves out of their skins rather than mincing raw garlic at this stage, because slow-roasting converts pungent allicin into mellow, sweet caramelized sugars that would be lost if using raw garlic instead.ingredientroasted vs raw garlic
- ✓Cook the tomato purée for a full 1-2 minutes before adding stock, as this brief dry-frying step caramelizes the concentrated sugars and cooks off the raw, tinny flavor compounds from the paste.timing1-2 minutes
- ✓Add fresh basil only at the blending stage, not during roasting or simmering, since its aromatic compounds (linalool, eugenol) are volatile and degrade rapidly above 60°C, losing potency within minutes of sustained heat.ingredientadd post-simmer
- ✓Stir in double cream off the heat or at a bare simmer rather than a rolling boil, because cream with roughly 48% fat can still split if overheated too quickly, whereas its high fat content otherwise makes it fairly stable against acidic tomato content.technique48% fat cream, low heat
Share this recipe
Prep
15
min
Cook
60
min
Serves
6
people
Level
beginner
Share this recipe
Roasted Tomato & Red Pepper Soup
Warm up your soul with a delightful bowl of roasted tomato and red pepper soup! This vibrant dish brings together sweet, caramelized tomatoes and smoky roasted red peppers for a burst of flavor that’ll chase away the chill. Perfectly seasoned and blended to creamy perfection, it’s the ultimate comfort food for those dreary days!
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- large handful fresh basil
- 3 mini garlic bulbs (1-2 large)
- 1 large onion
- 2 red peppers
- 12 tomatoes
- 1 tbsp tomato purée (15 ml)
🥛Dairy & Eggs(1)
- 50-70ml double cream (1.69-2.37 fl oz)
🫙Pantry Staples(3)
- 2 tbsp olive oil (30 ml)
- 1 tsp sugar if needed to balance the acidity (5 ml)optional
- 500ml vegetable stock (16.9 fl oz)
🧂Spices & Seasonings(3)
- 1 tsp dried oregano (5 ml)
- 1 tsp paprika (5 ml)
- salt & black pepper
🍯Sauces & Condiments(1)
- 1 tbsp balsamic vinegar (15 ml)
📦Other(1)
- chilli flakes (optional)optional
👨🍳 Instructions
- 1
Chop your tomatoes, peppers, onion & garlic & pop into a baking dish with the olive oil, oregano, paprika, salt, pepper and chilli flakes.
- 2
Bake at 200°C for 45-60 mins.
- 3
Add everything to a pot, squeeze in your garlic (it’s hot!).
- 4
Stir in the tomato purée and cook for 1–2 mins then add 500ml vegetable stock & simmer for 10 mins.
- 5
Add the fresh basil and blend until smooth.
- 6
Stir through the double cream and season to taste. If your tomatoes are a little acidic, add a tiny bit of sugar.
💡 Pro Tips
- ✓Roast the tomatoes and peppers at 200°C for the full 60 minutes rather than 45 if they still look wet or pale, since caramelization (Maillard reaction) only kicks in once surface moisture evaporates and sugars can concentrate above 140°C.technique200°C, 45-60 min
- ✓Squeeze the roasted garlic cloves out of their skins rather than mincing raw garlic at this stage, because slow-roasting converts pungent allicin into mellow, sweet caramelized sugars that would be lost if using raw garlic instead.ingredientroasted vs raw garlic
- ✓Cook the tomato purée for a full 1-2 minutes before adding stock, as this brief dry-frying step caramelizes the concentrated sugars and cooks off the raw, tinny flavor compounds from the paste.timing1-2 minutes
- ✓Add fresh basil only at the blending stage, not during roasting or simmering, since its aromatic compounds (linalool, eugenol) are volatile and degrade rapidly above 60°C, losing potency within minutes of sustained heat.ingredientadd post-simmer
- ✓Stir in double cream off the heat or at a bare simmer rather than a rolling boil, because cream with roughly 48% fat can still split if overheated too quickly, whereas its high fat content otherwise makes it fairly stable against acidic tomato content.technique48% fat cream, low heat