Print

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

  1. Heat your oven to 190℃.
  2. Place the cherry tomatoes, sweet pointed peppers, red onion and garlic cloves in a large roasting tin.
  3. Add the extra-virgin olive oil, balsamic vinegar, mixed herbs, sugar, salt and pepper and toss to coat.
  4. Arrange the vegetables in a single layer. Roast for 35 mins.
  5. 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.
  6. 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.
  7. 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):

  1. 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.
  2. 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.

Notes

The equipment section above contains affiliate links to products we use and love!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can't wait to see what you've made!

5 1 vote
Recipe Rating
Subscribe
Notify of

16 Comments
Oldest
Newest
Inline Feedbacks
View all comments
Sally Bailey,
1 year ago

Just made this, utterly delicious!! Though would probably leave the sugar out next time as it’s sweet enough I think. Thank you! Xx

zenak
1 year ago
Reply to  Sally Bailey,

It’s my absolute pleasure! I’m so glad you enjoyed it 🙂 x

Danielle Henderson
1 year ago

Hi, what’s in the mixed herbs?

zenak
1 year ago

It depends on the supermarket but the one I used was a standard “Italian herb” blend x

Scott parizeau
1 year ago

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.

zenak
1 year ago
Reply to  Scott parizeau

Love the additions! I’m so glad you enjoyed it 🙂

Zaharah Ibrahim
10 months ago

Making it for the 4th time … so yummy. Hubby declares it better than the one from our favourite cafe … happy smiles all around

zenak
9 months ago

I’m so happy to hear it! Thank you 🙂

Lydia C.
5 months ago

So full of flavor! Absolutely loved it. Great for the fall.

zenak
4 months ago
Reply to  Lydia C.

I’m so glad you enjoyed it!

Anna Pastuszak
5 months ago

When you make yours, do you use the liquid left from roasting the vegetables?

zenak
4 months ago
Reply to  Anna Pastuszak

I did indeed! I will update the recipe method to mention this explicitly 🙂

Anjana
4 months ago

Just made this for my family and my sister said it’s the best soup she’s ever had! Thank you Zena!

zenak
2 months ago
Reply to  Anjana

I’m so happy to hear it! It’s my absolute pleasure 🙂

Patricia Romeo
2 months ago

Amazing! Your flavours are spot on. I didn’t have balsamic vinegar, but used a balsamic vinegar glaze and the whole thing was spectacular.

zenak
2 months ago
Reply to  Patricia Romeo

So glad you enjoyed it! It’s one of my favourites 🙂

Search