Roasted Red Pepper & Tomato Soup Recipe

There’s nothing quite as comforting as a warm bowl of homemade soup, especially during the chillier months. This Roasted Red Pepper & Tomato Soup recipe is a delightful blend of flavours, perfect for warming up the whole family on a cosy evening. Packed with the goodness of roasted vegetables and aromatic herbs, it’s both nutritious and delicious.

When making homemade soups, I usually use our soup maker as you just chop up the ingredients, pop them all into the chamber, switch on and 20-minutes later you have a wonderfully tasty soup to your liking of either a chunky or smooth variety. This soup, however, requires more preparation as you need to roast the ingredients in the oven to develop the taste, but it is worth that little extra effort.

Roasted Red Pepper & Tomato Soup Recipe:

Ingredients:

• 4 large red bell peppers, halved and seeds removed
• 6 ripe tomatoes, halved
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: 1/4 teaspoon red pepper flakes for a hint of heat
• Fresh basil leaves for garnish
• Crusty bread or croutons for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. Place the halved red bell peppers and tomatoes on the prepared baking sheet.. Drizzle them with olive oil and season with salt and pepper.

3. Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly charred around the edges.

4. While the vegetables are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sauté until softened and fragrant, about 5-7 minutes.

5. Once the roasted vegetables are done, remove them from the oven and allow them to cool slightly. Then, carefully peel off the skin from the red bell peppers.

6. Transfer the roasted red bell peppers, tomatoes, onions, and garlic to the pot. Add the vegetable broth, dried basil, dried oregano, and red pepper flakes (if using).

7. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for about 15-20 minutes to allow the flavours to meld together.

8. Using an immersion blender or regular blender, blend the soup until smooth and creamy. Be careful when blending hot liquids.

9. Taste the soup and adjust the seasoning with salt and pepper as needed.

10. Serve the Roasted Red Pepper & Tomato Soup hot, garnished with fresh basil leaves, and accompanied by crusty bread or croutons for dipping.

Enjoy this comforting bowl of goodness with your loved ones, and savour the heartwarming flavours of homemade soup made with wholesome ingredients. It’s the perfect dish to nourish both body and soul during those chilly evenings.

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• Sweet Potato & Tomato Soup Recipe
• Guest post from Jen: Carrot and Ginger Soup Recipe
• Steamed Pumpkin Soup recipe + Hotpoint Steam Blender Review