Roast Tomato and Red Pepper Soup

Roast Tomato and Red Pepper Soup

Roast Tomato and Red Pepper Soup is a rich, flavorful, and comforting dish with the natural sweetness of roasted tomatoes and peppers.

The roasting process caramelizes the vegetables, bringing out their deep flavors and creating a hearty, smoky base for the soup. It’s a perfect choice for a cozy lunch or dinner, especially when served with crusty bread.

Here’s a simple recipe for Roast Tomato and Red Pepper Soup:

Roast Tomato and Red Pepper Soup Recipe

Ingredients:

Ripe tomatoes: 6 large, halved

Red bell peppers: 2 large, halved and seeded

Onion: 1 medium, peeled and quartered

Garlic: 4 cloves, peeled

Olive oil: 2 tablespoons

Vegetable or chicken stock: 4 cups

Fresh thyme or dried thyme: 1 teaspoon (optional)

Balsamic vinegar: 1 tablespoon (optional, for added depth)

Salt and pepper: to taste

Heavy cream: 1/4 cup (optional, for creaminess)

Fresh basil or parsley: for garnish

Crusty bread: for serving

Instructions:

Roast the Vegetables:

Preheat your oven to 400°F (200°C). Place the halved tomatoes, red bell peppers, onion quarters, and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, until the vegetables are soft and slightly charred.

Prepare the Soup Base:

Once the vegetables are roasted, remove them from the oven. Allow them to cool for a few minutes. Then, remove the skins from the tomatoes and peppers (this should come off easily after roasting).

Blend the Soup:

Transfer the roasted vegetables to a blender or food processor. Add the garlic and onion. Add the vegetable or chicken stock, fresh thyme (if using), and balsamic vinegar (if using). Blend until smooth and creamy.

Heat the Soup:

Pour the blended mixture into a pot and heat over medium heat for 5-10 minutes, stirring occasionally. If the soup is too thick, you can add a little more stock or water to reach your desired consistency.

Season the Soup:

Taste the soup and adjust the seasoning with salt, pepper, or more balsamic vinegar if needed. If you want a creamier texture, you can stir in some heavy cream at this stage.

Serve:

Ladle the soup into bowls and garnish with fresh basil or parsley. Serve with a slice of crusty bread for dipping.

Tips:

For extra depth of flavor: Add a pinch of smoked paprika or a dash of hot sauce if you want a little heat and smokiness.

Vegan version: This soup is naturally vegan, but you can leave out the cream for a lighter version or substitute with coconut cream for a non-dairy alternative.

Make it spicier: Add a small chopped chili or a pinch of chili flakes for a spicy kick.

Roast Tomato and Red Pepper Soup is a delicious and easy-to-make recipe that brings out the best in these two classic vegetables. Roasting the tomatoes and peppers first adds depth and a subtle sweetness, while the creamy texture makes it comforting and satisfying. Perfect for chilly days, this soup is both healthy and full of flavor!