Roasted Red Pepper and Tomato Soup
Inspired by the bold, sun-drenched flavours of the Mediterranean, this roasted red pepper and tomato soup is the perfect recipe for those looking for a smoky, sweet, and healthy soup.
Ingredients
- 4 Red Peppers Bell peppers
- 6 Tomatoes I used Roma tomatoes
- 2 cloves Garlic small
- 1 Red onion
- 500 ml Vegetable stock
- 1 tsp Paprika
- 2 tsp Tomato puree
- 1 tbsp Balsamic vinegar
- 2 tbsp olive oil
Equipment
- 1 baking tray
- 1 knife
- 1 chopping board
- 1 food processor with puree setting
Instructions
For the red pepper and tomato soup
- Preheat your oven to 200°C (fan 180°C) or Gas Mark 6.
- Cut the peppers in half, deseed, and place down on a baking tray along with a skinned and halved red onion. Drizzle about 1 tbsp of olive oil over and place into the oven for 25-30 minutes until the peppers start to char. After 10 minutes cooking, add the garlic to the roasting tin.4 Red Peppers, 2 cloves Garlic, 1 Red onion, 2 tbsp olive oil
- Quarter the tomatoes and sprinkle with olive oil and a pinch of salt and roast for 20 minutes.6 Tomatoes
- Once they’re done and the peppers are appropriately charred, peel off the skin of the red peppers. Make sure to use care and not to burn your fingers.
- Squeeze the garlic out of its skin.
- Stick all the roasted ingredients in a food processor with a puree setting. Add the stock, vinegar, tomato puree, and paprika.500 ml Vegetable stock, 1 tsp Paprika, 2 tsp Tomato puree, 1 tbsp Balsamic vinegar
- Blitz it up until it’s lovely and smooth.
- Season if needed.
- Serve. Enjoy.
Notes
- Don’t be shy about letting the peppers and tomatoes get a little bit charred – those blackened edges are where all the smoky, rich flavour comes from.
- Use ripe tomatoes. The riper and juicier, the better. If they’re a bit bland, your soup will be too.
- Want it silky-smooth? Blend it thoroughly. Fancy a bit of texture? Just pulse it a few times. Totally up to you!
- Always taste after blending. You might want an extra pinch of salt, a crack of black pepper, or even a cheeky splash more balsamic vinegar to sharpen things up.
- For a richer soup, stir through a splash of cream or coconut milk right before serving – it’s absolutely lush.
- This soup freezes like a dream, so make a double batch and stash some away for busy days.