Roasted Tomato and Red Pepper Soup

This Roasted Tomato and Red Pepper Soup is a delightful blend of flavors that makes it the perfect dish for any occasion. Whether you’re looking for a comforting weeknight meal or a nutritious option to enjoy with friends, this soup ticks all the boxes. The combination of roasted tomatoes, sweet red bell peppers, and garlic creates a rich and creamy texture that’s both satisfying and healthy. Plus, it’s easy to prepare, making it an excellent choice for meal prep or casual gatherings.

Why You’ll Love This Recipe

• Flavorful Combination: The roasted tomatoes and red peppers provide a depth of flavor that’s hard to resist.
• Nutritious Ingredients: Packed with vitamins and minerals, this soup is a great way to get your daily veggies.
• Easy Preparation: With simple steps and minimal hands-on time, you can whip this up in under an hour.
• Versatile Meal: Perfect as an appetizer or main course, it pairs well with various sides like toasted bread.
• Customizable Spiciness: Adjust the cayenne pepper to make it as spicy or mild as you prefer.

Tools and Preparation

To create this delicious Roasted Tomato and Red Pepper Soup, you’ll need some essential kitchen tools. Having the right equipment will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Blender
• Pot
• Cutting board
• Knife

Importance of Each Tool

• Baking sheet: Ideal for roasting vegetables evenly in the oven.
• Blender: Ensures a smooth consistency in your soup by thoroughly blending roasted ingredients.
• Pot: Necessary for simmering the blended mixture to enhance flavors before serving.

Ingredients

For the Soup Base

• 1 kg tomatoes of choice (about 2.2 pounds)
• 3 red bell peppers (about 450 g / 1 pound, seeded and quartered)
• 2 onions (cut into wedges or halves)
• 2 heads of garlic

For Seasoning

• 3 tbsp extra virgin olive oil
• 1 tsp Italian seasoning
• 1 pinch cayenne pepper (optional)
• Fine salt and freshly ground black pepper (to taste)

For Creaminess

• 2-3 cups vegetable broth
• 1 cup oat cream or full-fat coconut cream

For Garnish

• Extra olive oil
• Sourdough bread for serving

How to Make Roasted Tomato and Red Pepper Soup

Step 1: Preheat the Oven

Preheat your oven to 200°C (400°F). This temperature is perfect for roasting vegetables until they are tender and slightly charred.

Step 2: Prepare the Vegetables

Place the tomatoes, red bell peppers, and onions on a baking sheet. Drizzle them with 30 ml (2 tablespoons) of olive oil. Sprinkle with Italian seasoning, cayenne pepper (if desired), salt, and pepper.

Step 3: Roast the Garlic

Cut off the top of the garlic heads. Place them on the baking sheet alongside the other vegetables.

Step 4: Roast the Vegetables

Roast everything in the oven for 40-50 minutes until tender and slightly charred. Halfway through cooking, check on them; stir if needed. The garlic should be soft enough to squeeze from its skin.

Step 5: Blend the Soup

Once roasted, carefully transfer all vegetables to a blender. Squeeze out the soft garlic cloves into the blender too. Add 480-720 ml (2-3 cups) of vegetable broth and blend until smooth.

Step 6: Simmer the Soup

Pour your blended mixture into a pot over medium heat. Stir in 240 ml (1 cup) of oat cream or coconut cream. Bring it to a gentle simmer while tasting for seasoning adjustments with salt and pepper if needed.

Step 7: Serve and Garnish

Ladle soup into bowls. Garnish with a drizzle of extra cream, olive oil, and enjoy with slices of toasted sourdough bread for a complete meal.

How to Serve Roasted Tomato and Red Pepper Soup

Serving Roasted Tomato and Red Pepper Soup is a delightful experience that can be enhanced with various accompaniments. Here are some creative serving suggestions to elevate your meal.

With Fresh Basil and Oat Cream

• Add a handful of fresh basil leaves for a vibrant touch.
• Drizzle extra oat cream on top for added richness.

Accompanied by Toasted Sourdough Bread

• Serve alongside slices of toasted sourdough bread for dipping.
• The crunchy texture complements the creamy soup beautifully.

Topped with Croutons

• Sprinkle homemade or store-bought croutons on top for added crunch.
• They provide a nice contrast to the smoothness of the soup.

With a Side Salad

• Pair with a simple green salad dressed in olive oil and vinegar.
• This adds freshness and balances the richness of the soup.

As an Appetizer

• Serve small portions as an appetizer before a main dish.
• It’s light yet flavorful, perfect for whetting the appetite.

How to Perfect Roasted Tomato and Red Pepper Soup

Making Roasted Tomato and Red Pepper Soup is straightforward, but these tips can help you achieve perfection.

• Use ripe tomatoes: Choose ripe, flavorful tomatoes for the best taste. Overripe or under-ripe tomatoes can affect the flavor negatively.
• Don’t skip roasting: Roasting enhances sweetness and depth. Ensure you roast until slightly charred for maximum flavor.
• Adjust spice levels: If you prefer more heat, increase the cayenne pepper or add red pepper flakes according to your taste.
• Blend thoroughly: For an ultra-smooth texture, blend the soup well. Use high-speed blenders if possible.
• Taste before serving: Always taste your soup before serving. Adjust salt, pepper, or cream according to preference.

Best Side Dishes for Roasted Tomato and Red Pepper Soup

Pairing side dishes with your Roasted Tomato and Red Pepper Soup can create a complete dining experience. Here are some excellent options to consider.

1. Grilled Cheese Sandwich: A classic pairing that provides gooey cheese goodness, perfect for dipping into the soup.
2. Herbed Focaccia: Soft, fluffy focaccia infused with herbs complements the flavors of the soup splendidly.
3. Stuffed Bell Peppers: Fill bell peppers with quinoa or rice-based stuffing for a nutritious side that echoes the soup’s flavors.
4. Vegetable Spring Rolls: Fresh spring rolls filled with veggies add crunch and freshness while being easy to enjoy alongside the soup.
5. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze offer a refreshing contrast to the warm soup.
6. Roasted Veggies: A medley of roasted seasonal vegetables served on the side can enhance your meal’s nutrition and flavor profile.

Common Mistakes to Avoid

Many people make simple mistakes when preparing Roasted Tomato and Red Pepper Soup that can affect the flavor and texture. Here are some common pitfalls to watch out for:

• Using unripe tomatoes: Always choose ripe tomatoes for the best flavor. Unripe tomatoes can lead to a bland soup. Look for tomatoes that are deep red and feel slightly soft.
• Not seasoning properly: Skipping salt and pepper can make your soup taste flat. Taste as you go and adjust the seasoning to enhance the flavors.
• Over-roasting vegetables: While roasting adds flavor, over-roasting can make vegetables bitter. Keep an eye on them and remove from the oven as soon as they are tender and lightly charred.
• Ignoring blending time: Blending too briefly can leave chunks in your soup. Ensure you blend until completely smooth for a creamy texture.
• Skipping garnishes: Garnishes like oat cream and fresh herbs elevate the dish. Don’t skip these final touches; they add flavor and visual appeal.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 5 days.

Freezing Roasted Tomato and Red Pepper Soup

• Use freezer-safe containers or bags.
• Can be frozen for up to 3 months.

Reheating Roasted Tomato and Red Pepper Soup

• Oven: Preheat to 180°C (350°F) and heat soup in a covered baking dish until warm.
• Microwave: Heat in 1-minute intervals, stirring in between until hot.
• Stovetop: Warm over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making Roasted Tomato and Red Pepper Soup.

How do I make Roasted Tomato and Red Pepper Soup thicker?

You can add more vegetable broth or use an immersion blender to puree the soup further for a thicker consistency.

Can I customize my Roasted Tomato and Red Pepper Soup?

Absolutely! Feel free to add other vegetables like carrots or zucchini, or incorporate spices that you enjoy.

What is the best way to serve Roasted Tomato and Red Pepper Soup?

Serve it hot with a drizzle of oat cream, a splash of olive oil, and slices of toasted sourdough bread on the side for dipping.

How long does Roasted Tomato and Red Pepper Soup last in the fridge?

This soup stays fresh for up to 5 days when stored properly in an airtight container.

Final Thoughts

Roasted Tomato and Red Pepper Soup is not only delicious but also versatile, allowing for various customization options based on your preferences. It’s perfect for weeknight dinners or meal prep, offering comforting flavors with every spoonful. Give this recipe a try, and explore different garnishes or additional spices to make it your own!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Roasted Tomato and Red Pepper Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 1 hour 5 minutes
• Yield: Serves approximately 4

Print Recipe

Pin Recipe

Description

Indulge in the rich, comforting flavors of Roasted Tomato and Red Pepper Soup—a vibrant blend that’s perfect for any occasion. This creamy, vegan soup features roasted tomatoes and sweet red bell peppers, enhanced with garlic and aromatic herbs. Whether it’s a cozy weeknight dinner or a gathering with friends, this soup is both satisfying and nutritious. Easy to prepare in under an hour, it pairs beautifully with toasted sourdough bread or fresh basil for a delightful meal experience.

---

Ingredients

Scale 1x2x3x

• 1 kg tomatoes
• 3 red bell peppers
• 2 onions
• 2 heads of garlic
• 3 tbsp extra virgin olive oil
• 1 tsp Italian seasoning
• Pinch of cayenne pepper (optional)
• Salt and black pepper to taste
• 2–3 cups vegetable broth
• 1 cup oat cream or full-fat coconut cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 200°C (400°F).
2. On a baking sheet, combine chopped tomatoes, red bell peppers, and onions. Drizzle with olive oil and season with Italian seasoning, cayenne, salt, and pepper.
3. Cut the tops off the garlic heads and add them to the baking sheet.
4. Roast everything in the oven for 40-50 minutes until tender and slightly charred.
5. Transfer the roasted vegetables to a blender, squeezing out the softened garlic cloves. Add vegetable broth and blend until smooth.
6. Pour the mixture into a pot over medium heat; stir in oat cream or coconut cream and simmer gently.
7. Serve hot, garnished with extra cream and olive oil alongside toasted sourdough.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (240ml)
• Calories: 175
• Sugar: 8g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg