Description
This roasted tomato and red pepper soup is healthy, quick, naturally creamy and a fab way to use any veggies past their best. It’s as simple as throwing everything into the oven, then blending with stock and you’re done. So easy, super hands off and you’ll have a warming and delicious soup in no time.
Ingredients
For the soup –
- 500g/1lb ripe tomatoes (I’m using regular and cherry tomatoes)
- 2 red bell peppers
- 1 onion, peeled (yellow, white or red)
- 5 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground cumin (optional)
- 1 cup vegetable stock
To serve –
- Handful of fresh basil leaves
- Black pepper
- 1 tablespoon of olive oil
- I also like topping soup with a parmesan crisp!
Instructions
- Roast the vegetables. Heat your oven to 220C/430F fan. Line a large oven tray with baking paper. Chop your regular tomatoes into about 8 wedges, the red bell peppers into rough chunks (discard the middle and seeds) and the onion into wedges. Transfer them to the lined tray along with the unpeeled garlic cloves. Sprinkle over 1 teaspoon of salt and 2 tablespoons of olive oil, toss to combine, then roast for 30 minutes, until the vegetables are softened and charred around the edges.
- Blend the soup. Remove the vegetables from the oven. Carefully squeeze the garlic cloves out of their skins (they should easily pop out), then transfer everything to a blender, along with the cup of vegetable stock, another 1 teaspoon of salt and 1 teaspoon of cumin if you’re adding it. Blitz until smooth – about 3 minutes. Pour the soup into a large pot, then bring it to a simmer before serving. Divide between bowls, then scatter over the basil leaves, a good grind of black pepper, a final drizzle of olive oil and the parmesan crisps if you’re using them. Enjoy with fresh bread, toast or a grilled cheese toastie.
Notes
This is an amazing way to make use of any overripe tomatoes or red peppers – don’t throw them away!
While this is a delicious soup, you can also use it as a pasta sauce, pizza sauce, as the tomatoey base for shakshuka or use it in place of tinned tomatoes in a whole variety of dishes.
The soup freezes really well – I like to portion it out and store it in zip-lock bags for easy storage. You can then just defrost in a pot over medium heat, in the microwave or at room temperature for a few hours.
- Prep Time: 5
- Cook Time: 30
- Category: soups
- Method: oven
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 bowl
Keywords: tomato soup, easy tomato soup, roasted tomato soup