Roasted Tomato & Red Pepper Soup
When the skies turn gray and the rain starts to pour, there’s nothing quite like diving into a warm bowl of Roasted Tomato & Red Pepper Soup. With the rich flavors of slow-roasted tomatoes and the sweet kick of red peppers, this dish feels gourmet but comes together effortlessly. Pair it with a melty grilled cheese for the ultimate comfort food experience!
Prep
15
min
Cook
60
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- large handful fresh basil
- 3 mini garlic bulb (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
4
people
Level
beginner
Share this recipe
Roasted Tomato & Red Pepper Soup
When the skies turn gray and the rain starts to pour, there’s nothing quite like diving into a warm bowl of Roasted Tomato & Red Pepper Soup. With the rich flavors of slow-roasted tomatoes and the sweet kick of red peppers, this dish feels gourmet but comes together effortlessly. Pair it with a melty grilled cheese for the ultimate comfort food experience!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- large handful fresh basil
- 3 mini garlic bulb (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.