Roasted Tomato and Red Pepper Soup
A delicious, warming soup made with sweet cherry tomatoes and red pointed peppers. It’s delicious, healthy and incredibly easy to make – simply roast the vegetables and blend it all together. Roasting the vegetables enhances their flavour, bringing the best out of them. Using a basil-infused stock makes this recipe extra special.
- Prep Time: 5 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Vegan, Soups
Ingredients
Scale
- 500 g cherry tomatoes, halved
- 2 large sweet pointed peppers (Romano peppers), chopped
- 1 red onion, chopped
- 2 large garlic cloves, whole
- 2 tbsps extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp mixed herbs
- 1 tsp sugar
- 1 tsp fine sea salt
- ½ tsp freshly-ground black pepper
- 200 ml good-quality vegetable stock
- 10 g fresh basil, leaves and stems
For the parmesan croutons (optional):
- 40g day-old crusty bread (ciabatta, baguette and sourdough all work), chopped or torn into croutons
- ½ tbsp grated parmigiano reggiano
- ½ tsp garlic granules
- extra-virgin olive oil
For the basil oil (optional):
- 10g fresh basil leaves
- 2 tbsp extra-virgin olive oil
Instructions
- Heat your oven to 190℃.
- Place the cherry tomatoes, sweet pointed peppers, red onion and garlic cloves in a large roasting tin.
- Add the extra-virgin olive oil, balsamic vinegar, mixed herbs, sugar, salt and pepper and toss to coat.
- Arrange the vegetables in a single layer. Roast for 35 mins.
- Meanwhile, heat the vegetable stock over high heat and bring to a boil. Remove the saucepan from the heat, stir in the fresh basil and cover. Allow the stock to infuse while the vegetables roast.
- Add the roasted vegetables to a blender (roasting juices included). Strain in the basil-infused stock and blitz until smooth. If necessary, you can thin it out by adding a little bit of stock, or you can thicken it by cooking it uncovered over medium heat for a few minutes.
- Adjust seasoning, to taste, and serve with crusty bread – enjoy!
If making the optional toppings (you can make them once you’re done making the soup):
- Heat your oven to 220C / 200C fan. Place the bread on a baking sheet. Add the parmesan, drizzle with extra-virgin olive oil, season with salt and pepper, and toss well to coat. Bake for 10 to 12 minutes, or until golden and crisp.
- Place the basil leaves in a mortar and pound to a paste with a pestle. Add the extra-virgin olive oil, season with salt and pepper, and stir to incorporate.
Equipment
Notes
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Just made this, utterly delicious!! Though would probably leave the sugar out next time as it’s sweet enough I think. Thank you! Xx
★★★★★
It’s my absolute pleasure! I’m so glad you enjoyed it 🙂 x
Hi, what’s in the mixed herbs?
It depends on the supermarket but the one I used was a standard “Italian herb” blend x
Turned out sooo good. Will be making again for sure!. I used some fresh herbs in mine, basil, rosemary and parsley and added a splash of cream. Be interesting to try with different tomatoes. Was thinking heirloom.
★★★★★
Love the additions! I’m so glad you enjoyed it 🙂
Making it for the 4th time … so yummy. Hubby declares it better than the one from our favourite cafe … happy smiles all around
★★★★
I’m so happy to hear it! Thank you 🙂
So full of flavor! Absolutely loved it. Great for the fall.
★★★★★
I’m so glad you enjoyed it!
When you make yours, do you use the liquid left from roasting the vegetables?
I did indeed! I will update the recipe method to mention this explicitly 🙂
Just made this for my family and my sister said it’s the best soup she’s ever had! Thank you Zena!
★★★★★
I’m so happy to hear it! It’s my absolute pleasure 🙂
Amazing! Your flavours are spot on. I didn’t have balsamic vinegar, but used a balsamic vinegar glaze and the whole thing was spectacular.
So glad you enjoyed it! It’s one of my favourites 🙂