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.
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.