Roasted Red Pepper and Tomato Soup

This soup highlights the natural sweetness of ripe tomatoes and red peppers, perfect for early fall. Roasting deepens flavors, making it a comforting dish as temperatures drop. It's simple yet rich in flavor, ideal for a quick weeknight meal or a starter.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 2 whole red bell peppers halved and seeded
• 800 grams ripe tomatoes halved
• 15 ml olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper freshly ground
• 15 ml olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 500 ml vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper freshly ground
• 10 grams basil leaves chopped
• 60 ml cream

Instructions

1. Preheat the oven to 200°C (400°F). Oven is preheated.
2. Place the halved red bell peppers and tomatoes on a baking sheet. Drizzle with 15 ml of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Roast for 20 minutes until the vegetables are tender and slightly charred. Vegetables are tender and slightly charred.
3. While the vegetables are roasting, heat the remaining 15 ml of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Onion is translucent.
4. Add the minced garlic to the pot and cook for another minute until fragrant. Garlic is fragrant.
5. Transfer the roasted vegetables to the pot. Add the vegetable broth and bring to a simmer. Cook for 5 minutes to combine the flavors. Soup is simmering.
6. Use a blender or immersion blender to puree the soup until smooth. If using a blender, work in batches if necessary and handle hot liquids carefully. Soup is smooth.
7. Stir in the remaining salt and pepper. If using, add the chopped basil and cream. Adjust seasoning to taste. Seasoning is adjusted.
8. Serve the soup hot, garnished with additional basil leaves if desired. Soup is garnished and ready to serve.