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Roasted Tomato and Red Pepper Soup

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4.8 from 5 reviews

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.

Equipment

Notes

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

Find it online: https://zenaskitchen.com/roasted-tomato-and-red-pepper-soup/

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