Description
This Roasted Tomato And Red Pepper Soup is cozy, creamy, and packed with flavor. Roasting the vegetables first adds depth, sweetness, and a subtle smokiness, making this a comforting homemade soup perfect for meal prep, family dinners, or a wholesome lunch with crusty bread.
Ingredients
Scale
- 8 large ripe tomatoes (about 1.5 kg), quartered
- 3 red bell peppers, halved and deseeded
- 1 large red onion, peeled and quartered
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 600ml (about 2½ cups) vegetable stock
- Salt and black pepper, to taste
- Optional: 2 tsp balsamic vinegar or splash of lemon juice
- Optional: Swirl of coconut milk or cream for richness
Instructions
- Preheat Oven: Preheat to 200°C (400°F).
- Prepare Veggies: Place tomatoes, peppers (cut side down), onion, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper.
- Roast: Roast for 35–40 minutes until softened and caramelized.
- Cool & Prep Garlic: Let cool slightly, squeeze garlic from skins.
- Blend: Transfer roasted vegetables to blender or saucepan. Add vegetable stock and blend until smooth.
- Finish: Stir in balsamic or lemon juice, adjust seasoning. For creaminess, swirl in coconut milk or cream.
- Serve: Reheat gently and serve hot with bread or salad.
Notes
- Use ripe Roma or plum tomatoes for best flavor.
- Add herbs like thyme, basil, or oregano before roasting for depth.
- Smoked paprika adds extra warmth and smokiness.
- For dairy-free creaminess, use coconut milk or cashew cream.
- Blend in cooked lentils or carrots for extra thickness and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups & Stews
- Method: Roasted, Blended
- Cuisine: American, European
Nutrition
- Serving Size: 1 bowl
Keywords: Roasted Tomato And Red Pepper Soup, roasted tomato soup, creamy red pepper soup, healthy roasted vegetable soup