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Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

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I am definitely not a soup lover. So when I do share a recipe for soup then you must know it’s good. This Roasted Red Pepper and Tomato Soup is one of those.

Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup in a white bowl with a spoon on the left and grilled cheese sandwich on the right

It’s a struggle making vegetarian dishes that I know my family will eat, without a complaint. However, this one went down a treat.

Pair this soup with some cheese toasties and we’re good to go. My kids ate them without a complaint.

If you’ve been following me for a while you would also know that I love keeping things simple. This soup is so simple, that much I promise.

Although I used a bottle of roasted red peppers for this dish I still popped it in the oven with my other veggies. So let’s call it a twice roasted red pepper and tomato soup.

Ingredients Required

For this dish I used a bottle of roasted red peppers, Roma tomatoes, onion, garlic, thyme basil, chilli, vegetable stock and fresh cream. 

You can add some parmesan but it’s totally optional. I also used some bread and cheddar cheese for the grilled cheese sandwiches.

Roasted red pepper and tomato soup in a white bowl

How to make the soup

I literally chopped up all the veggies, popped them onto a baking tray and placed it in the oven. It took about 30 minutes.

The veggies are then blended with the stock. It is then placed in a pot and heated through. You can serve with a drizzle of olive oil and parmesan.

I promise this soup is so easy and yet it tastes like you spent hours slogging in the kitchen. Trust me you can’t go wrong with a tomato soup.

It’s so simple that anyone can make it. No cooking skills needed.

For this soup you can also use a mix of tomatoes. I prefer using Roma tomatoes as I find they are slightly sweeter when ripe.

The great thing about soups is that it can be made ahead of time and reheated. This soup will serve about 4 people as a starter.

If you are serving it as a main it may not be enough for four adults. My kids didn’t eat a whole lot of it so it was enough for the four of us.

Together with the grilled cheese sandwiches it definitely makes a filling main. 

More recipes you may want to try:

Lemon Chicken Orzo Soup

Hearty Vegetable Soup

Healthy Chicken Noodle Soup

Roasted Red Pepper and Tomato Soup

This soup is filled with flavour and so so hearty and comforting
Keyword easy recipes, low carb recipes, roasted red pepper soup, vegetarian recipes
Prep Time 35 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 340 gram roasted red pepper
  • 5 roma tomatoes
  • 3 tablespoon olive oil
  • 1 onion cut into petals
  • 1 bulb garlic keep whole with top cut off
  • 1 tablespoon fresh thyme
  • 2 green chilli
  • 2 cups vegetable stock
  • 8 fresh basil leaves
  • 1/4 cup fresh cream
  • 1/3 cup parmesan cheese grated
  • salt
  • pepper

Instructions

  • Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper and set aside
  • Chop the top of the garlic. Chop the tomatoes into fours and cut the onion into petals.
  • Drain the liquid from the roasted red pepper. Place all the veggies, including the roasted red peppers, on the tray. Drizzle the olive oil over the veggies. Sprinkle the thyme on top. If you wish you can place the thyme with the sprigs and remove the sprigs once roasted. Season with pepper
  • Pop the tray into the oven and roast the veggies for 30 minutes or until slightly charred, but not burnt
  • Add the veggies to a blender. Squeeze the roasted garlic and discard the skin. Add 1 cup of vegetable stock and the basil to the blender and blend until smooth
  • Add the soup to a pot. Add the other cup of stock and heat through. Add the fresh cream. Add pepper and add salt only if required
  • Serve warm with a drizzle of olive oil, a sprinkle of parmesan cheese and some grilled cheese sandwiches

Notes

  1. You can roast 2 fresh red peppers and use that in the soup instead of store bought
  2. If you prefer you can leave out the fresh cream and use yogurt instead
  3. Some vegetable stock can be quite salty so you can use 1 cup water and 1 cup stock if you prefer

 

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