Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup is an easy and creamy roasted tomato basil soup, full of incredible flavours, naturally thickened with no heavy creams! Made of garden fresh vegetables this soup is healthy, warm, velvety and delicious to the core. Prepared with just a handful of ingredients, this soup recipe is a must try!

Instead of the traditional tomato soup, I thought I’d jazz it up by roasting all the vegetables. The soup is creamy yet cream-less and thoroughly delicious. It’s gluten-free and vegan (just skip the cheese). I’ve been making a lot of soups this winter. Everybody in my family loves soup, so it’s a great meal to make for the family. I am a big fan of soup as most of the soups are easy to make and are filling.

The key to this soup is roasting the vegetables. Roasting vegetables is a wonderful way to infuse your soups with extra flavour. Roasting the capsicums, tomatoes, onions and garlic gives the vegetables that intensified flavours.  Peppers get sweet and smokey. Tomatoes get concentrated tangyness and softness. Onion and garlic also sweetens up further, enhancing their flavour. This recipe calls for roasting the vegetables to develop a depth in the natural flavour of vegetables that is incomparable as it adds extra sweetness and a ton of flavour.

What to serve with Roasted Red Pepper and Tomato Soup

• Pair it with some garlic bread croutons/ bread sticks
• Crusty sourdough bread
• Grilled Cheese Sandwich
• Grilled bruschetta

Topping Ideas

• Garlic Croutons
• Basil leaves
• Red pepper flakes/ paprika, freshly cracked pepper
• Chopped green onions/ chives
• Fresh cream/ coconut milk
• Parmesan/ Feta cheese

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Broccoli and Zucchini Soup  and Roasted Red Pepper Tortilla Soup.   

Yield: 4 to 5 servings
Prep time: 35 minutes baking time 30 mins
Total time: 50 minutes

Ingredients for Red Pepper and Tomato Soup

2 tablespoon olive oil
400 grams tomatoes cut in half
2 medium red capsicums
6 to 8 cloves garlic
2 medium onions, halved with paper skin on
2 cups vegetable stock
1 teaspoon paprika
1/2 teaspoon chilli flakes
Salt to taste

For Garnishing
Few basil leaves
1 cup crisp bread croutons

Directions for Red Pepper Tomato Soup

• Preheat the oven to 425 F. (220 C)
• Wash the capsicums, cut into half and de-seed them.
• Place the tomatoes, capsicums, onions and garlic on a baking sheet and drizzle with a tablespoon of oil. Use clean hands to rub the oil lightly into the vegetables. Arrange them in a single layer and place the pan in the oven.
• Roast for 30 to 35 minutes until the bell pepper skins are charred. Set aside until cool enough to handle.
• Remove the onion, capsicum and tomato skin.
• Transfer the roasted tomatoes along with juices, capsicum, onion, garlic, basil leaves to a blender and blend till smooth.
• Transfer the soup to the pot and add vegetable stock.
• Now add salt, paprika, chilli flakes and bring to a boil.
• Adjust the consistency and seasoning as per taste.
• Enjoy!

Notes

• Place the bread cubes on a baking tray. Drizzle olive oil or butter and bake till crisp. Alternatively saute in a pan to crisp and golden.
• Consistency: if you would like the soup thicker, you can simmer it on the stove for a few minutes to reduce.  For a thinner consistency, add a few splashes of broth.