Roasted Tomato and Red Pepper Soup
Roasted tomatoes and peppers blend into a smooth, bright soup with basil and a touch of cream.
Written by Elba Adams · Mexico
About this recipe
Roasting gives tomatoes and peppers a deeper, sweeter flavor than a quick stovetop simmer. Their edges caramelize in the oven while onion and garlic soften alongside them. After blending, the soup tastes rich and balanced without needing a long list of ingredients or a complicated stock.
This recipe is especially useful when tomatoes are plentiful or starting to soften. Ripe tomatoes produce the best flavor; if yours are very tart, taste before adding a small pinch of sugar. Keep the soup thick for dipping grilled cheese, or loosen it with extra broth for a lighter bowl. A swirl of cream is optional.
Ingredients
- 2 lb (900 g) ripe tomatoes, halved
- 2 red bell peppers, seeded and quartered
- 1 medium onion, cut into wedges
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves
- 2 tablespoons cream (optional)
- Black pepper, to taste
Method
- Heat oven to 425°F (220°C). Spread tomatoes, peppers, onion and garlic on a large rimmed sheet pan. Toss with oil and salt, placing the tomato cut sides up.
- Roast 25 to 30 minutes until the vegetables soften and show browned edges. Let cool briefly, then carefully transfer vegetables and their juices to a blender.
- Add broth and basil. Blend until smooth, working in batches if necessary and venting the lid so steam can escape. Transfer to a saucepan and simmer gently for 5 minutes.
- Taste and add pepper or more salt. Stir in cream if using. Serve with basil and toasted bread.
Refrigerate in a covered container for up to 4 days, or freeze without cream for up to 2 months. Reheat gently before stirring in cream.
Final thoughts
A pan of roasted vegetables becomes a comforting soup with very little work at the stove. It is easy to make ahead for lunch and pairs well with toast, a sandwich or a simple salad. Adjust the thickness to suit the meal and finish each bowl just before serving.
Helpful cooking notes
- Choose the tomatoes. Very juicy tomatoes can make a thinner soup; simmer uncovered to reduce it.
- Blend safely. Do not fill a blender with hot soup to the top. Blend in batches with a vented lid.
- For a dairy-free bowl. Skip the cream or finish with a drizzle of olive oil.