Roasted Tomato & Red Pepper Soup
Warm up with a delightful bowl of Roasted Tomato & Red Pepper Soup, a comforting blend of sweet, caramelized tomatoes and vibrant red peppers. This rich and velvety soup is perfect for dunking your favorite gooey grilled cheese, making it the ultimate companion for those chilly, rainy afternoons. Get ready to savor every spoonful!
Prep
15
min
Cook
60
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬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.
💡 Pro Tips
- ✓Roast the tomatoes and peppers at 200°C for the full 60 minutes rather than 45 if they're not visibly charred at the edges, since Maillard browning and caramelization only kick into high gear above 140°C and need time to concentrate the natural sugars and develop deep umami flavor.timing200°C for 60 minutes
- ✓Add the tomato purée directly to the pot and cook it for a full 1-2 minutes before adding stock, because this brief dry-frying step drives off the raw, tinny taste of uncooked tomato paste and toasts its sugars for deeper flavor.technique1-2 minutes
- ✓Stir in fresh basil right before blending rather than during roasting, since basil's volatile aromatic compounds like linalool and eugenol degrade rapidly above 60°C and would be lost if cooked with the vegetables.ingredientadd post-roasting, pre-blend
- ✓Blend the soup while it's still hot (above 70°C) for the smoothest texture, as pectin in the roasted vegetables breaks down more easily at higher temperatures, but let steam escape from the blender lid to avoid pressure buildup that can cause dangerous splattering.equipmentabove 70°C
- ✓Add the double cream only after removing the soup from direct heat and blending, since cream's casein proteins can curdle if boiled together with the acidic tomato base above 100°C, especially when acidity is high.techniqueadd off-heat, post-blend
Share this recipe
Prep
15
min
Cook
60
min
Serves
6
people
Level
beginner
Share this recipe
Roasted Tomato & Red Pepper Soup
Warm up with a delightful bowl of Roasted Tomato & Red Pepper Soup, a comforting blend of sweet, caramelized tomatoes and vibrant red peppers. This rich and velvety soup is perfect for dunking your favorite gooey grilled cheese, making it the ultimate companion for those chilly, rainy afternoons. Get ready to savor every spoonful!
📝 Ingredients
Serves 6🥬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.
💡 Pro Tips
- ✓Roast the tomatoes and peppers at 200°C for the full 60 minutes rather than 45 if they're not visibly charred at the edges, since Maillard browning and caramelization only kick into high gear above 140°C and need time to concentrate the natural sugars and develop deep umami flavor.timing200°C for 60 minutes
- ✓Add the tomato purée directly to the pot and cook it for a full 1-2 minutes before adding stock, because this brief dry-frying step drives off the raw, tinny taste of uncooked tomato paste and toasts its sugars for deeper flavor.technique1-2 minutes
- ✓Stir in fresh basil right before blending rather than during roasting, since basil's volatile aromatic compounds like linalool and eugenol degrade rapidly above 60°C and would be lost if cooked with the vegetables.ingredientadd post-roasting, pre-blend
- ✓Blend the soup while it's still hot (above 70°C) for the smoothest texture, as pectin in the roasted vegetables breaks down more easily at higher temperatures, but let steam escape from the blender lid to avoid pressure buildup that can cause dangerous splattering.equipmentabove 70°C
- ✓Add the double cream only after removing the soup from direct heat and blending, since cream's casein proteins can curdle if boiled together with the acidic tomato base above 100°C, especially when acidity is high.techniqueadd off-heat, post-blend