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.
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.