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Roasted Tomato and Red Pepper Soup Recipe

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4.1 from 4 reviews

This Roasted Tomato and Red Pepper Soup is a flavorful, creamy vegan soup featuring oven-roasted tomatoes, red bell peppers, onions, and garlic, blended to silky perfection and simmered with creamy oat or coconut cream. Served with toasted sourdough bread and a drizzle of olive oil, it makes a comforting and nutritious meal ideal for any season.

Ingredients

Vegetables

  • 1 kg tomatoes of choice (about 2.2 pounds)
  • 3 red bell peppers (about 450 g / 1 pound, seeded and quartered)
  • 2 onions (cut into wedges or halves)
  • 2 heads of garlic

Seasonings and Oils

  • 3 tbsp extra virgin olive oil (30 ml or 2 tablespoons for roasting + extra for garnish)
  • 1 tsp Italian seasoning
  • 1 pinch cayenne pepper (optional)
  • Fine salt and freshly ground black pepper (to taste)

Liquids

  • 2–3 cups vegetable broth (480–720 ml)
  • 1 cup oat cream or full-fat coconut cream (240 ml)

Garnish

  • Extra olive oil
  • Sourdough bread, toasted

Instructions

  1. Prepare the vegetables: Preheat your oven to 200°C (400°F). Arrange the tomatoes, red bell peppers, and onions on a baking sheet. Drizzle them with 30 ml (2 tablespoons) of extra virgin olive oil. Sprinkle with Italian seasoning, optional cayenne pepper, salt, and freshly ground black pepper evenly over the vegetables.
  2. Roast the garlic: Cut the tops off the garlic heads to expose the cloves and place the heads on the baking sheet alongside the other vegetables.
  3. Roast the vegetables: Place the baking sheet in the oven and roast the vegetables and garlic for 40-50 minutes until they are tender and slightly charred. Around the halfway mark, stir the vegetables to ensure even roasting. The garlic cloves should become soft and easily squeezed out of their skins.
  4. Blend the soup: Carefully transfer the roasted vegetables to a blender. Squeeze the softened garlic cloves out of their skins directly into the blender. Add 480-720 ml (2-3 cups) of vegetable broth to the blender and blend until the mixture is completely smooth and creamy.
  5. Simmer the soup: Pour the blended vegetable mixture into a pot set over medium heat. Stir in 240 ml (1 cup) of oat cream or full-fat coconut cream. Bring the soup to a gentle simmer, allowing the flavors to meld. Taste and adjust the seasoning with salt and pepper if necessary.
  6. Serve and garnish: Ladle the warm soup into bowls. Drizzle with additional oat or coconut cream and a splash of extra virgin olive oil. Serve alongside slices of toasted sourdough bread for a delightful accompaniment.

Notes

  • Roasting vegetables brings out natural sweetness and enhances the depth of flavor in the soup.
  • The optional cayenne pepper adds a gentle kick but can be omitted for a milder taste.
  • You can substitute oat cream with full-fat coconut cream to keep the recipe vegan and creamy.
  • Use good quality vegetable broth for best flavor; homemade broth is ideal.
  • For a gluten-free option, serve with gluten-free bread instead of sourdough.
  • This soup can be stored in airtight containers refrigerated for up to 3 days or frozen for up to 2 months.
  • Adjust the thickness by varying the amount of vegetable broth used during blending.

Find it online: https://bitezly.com/roasted-tomato-and-red-pepper-soup-recipe/