Roasted Tomato And Red Pepper Soup Recipe- Comforting Dish

This roasted tomato and red pepper soup makes a thick, comforting meal eaten with crusty bread for those cold evenings or as a lighter lunch. This is a low-calorie vegetable soup that has all the flavours of roasted tomatoes with bell peppers and some garlic, and herbs to make a creamy savoury soup.

Wanting a bowl of tomato and red pepper soup to warm you up in the colder months or just something fresh and healthy this roasted tomato and red pepper soup is a great option.

It is quick to make, full of nutrients and perfect with a slice of your favourite bread or salad on the side.

Table of Contents

Ingredients

This recipe calls for basic ingredients, most of which you may already have in your kitchen. The fresh vegetables and herbs are what make this soup so flavorful and wholesome.

6 large ripe tomatoes, halved
2 large red bell peppers, seeds removed and quartered
1 medium onion, roughly chopped
4 cloves garlic, unpeeled
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
3 cups vegetable broth
Salt and pepper, to taste
1 tablespoon balsamic vinegar
Fresh cream or coconut cream for topping (optional)

Instructions

Preheat the Oven

Set the oven to 400°F (200°C). Preheat the oven to 400F and line a large baking sheet with parchment paper or grease lightly with olive oil.

Prepare the Vegetables for Roasting

Arrange on a baking sheet the halved tomatoes (cut side down), quartered red bell peppers, and unpeeled garlic cloves. Pour chopped onions over its surface Season vegetable mixture with olive oil, basil and thyme; salt and pepper to taste. Drizzle with olive oil and seasoning, then toss gently to combine.

Roast the Vegetables

Place back in the oven and roast for 5 to 10 mins until slightly crispy. The tomatoes should have released some juices, and the peppers should be wrinkled.

Blend the Soup

Cool the roasted vegetables for a while. Peel the garlic cloves (this will be much easier after you roast them). Transfer roasted vegetables and garlic to a blender or food processor. Pour in the vegetable broth (just over half a cup), and process until pureed well. If you like it slightly chunky, pulse the vegetables a few times rather than blending them all the way to smooth.

Simmer the Soup

Gently heat a large pot on medium or gently heat your Instant Pot at ‘saute’. Pour the blended vegetables into it. Then stir in the rest of the vegetable broth and balsamic vinegar if using. Simmer the soup until heated through and the flavours have blended about 10 minutes. Taste for seasoning, and if necessary add more salt, pepper or herbs.

Serve

Once the soup is hot and tasty, all you have to do is plate it up. Divide the roast tomato and red pepper soup between bowls. Strain, if you desire a velvetier finish, and garnish with a swirl of fresh cream or coconut cream for extra lusciousness.

Top with fresh basil leaves and/or a swipe of olive oil. This is a great soup to enjoy alongside grilled cheese and crusty bread, or with a side salad.

Tips and Tricks for the Best Roasted Tomato Soup

Use ripe tomatoes: For a more sweet and flavorful taste, the tomato should also be juicy like a mantra to make delicious soup around ripe big red tomatoes. Alternatively, if it’s a tomato-free season, you can substitute these with canned roasted tomatoes.
Add a smoky flavour: Add a pinch of smoked paprika to the pot while it simmers for an extra depth of smoky flavour. For a deeper, smoky flavour, consider adding a pinch of smoked paprika to the soup while it simmers.
Adjust the creaminess: If you prefer a creamier soup, you can add heavy cream, coconut milk, or perhaps a dollop of Greek yogurt before serving.
Spice it up: Add some red pepper flakes or cayenne pepper to the blended or simmering soup for a good pop!

Variations of Roasted Tomato and Red Pepper Soup Recipe

Roasted Garlic Addition: for added garlic flavour, roast an extra bulb of garlic and squeeze roasted cloves into the soup.
Chunky Veggie Soup: If you prefer your soup to be chunkier, reserve some of the roasted veggies (before blending), and roughly chop them up; add them in after puréeing your soup for extra texture.
Cheesy Twist: Top with grated Parmesan or a spoonful of cream cheese for a cheesier soup, if desired. It makes the soup to be cheesy and lush.
Vegan Option: This soup recipe is vegan if you use vegetable broth and abstain from the cream Coconut cream: This can be used in place of cream if you’re vegan.

Health Benefits of Roasted Tomato and Red Pepper Soup

Go high and low with this nutrient-packed soup full of roasted tomatoes, red bell pepper & loads of vitamins/antioxidants. Tomatoes provide vitamin C, potassium and the antioxidant lycopene which is good for heart health.

Red bell peppers are also high in vitamin C, vitamin A and fibre. In addition, the roasted vegetables were able to increase their natural sweetness and reduce the reliance on added sugars or artificial flavourings.

Conclusion

Roasted Tomato and Red Pepper Soup is a tasty, flexible dish that you can enjoy throughout the year. This one is easy to throw together, flavorful and can be adjusted to suit your tastes! It’s my new go-to soup. It can be eaten by itself for a light lunch, or at dinner with some broth and quality bread.

A few fresh ingredients and some oven time transform it into a bowl of goodness that you can be confident is nourishing to your body, and comforting to the soul.