🍅 Roasted Tomato & Pepper Soup (20 min): a mild and colorful recipe
Published on • By Lou
Quick answer: For a sweet and colorful roasted tomato and pepper soup, simply roast ripe tomatoes and red peppers with a drizzle of olive oil, then blend everything with a little broth, fresh herbs, and a touch of cream 🥣. The result: an ultra-smooth, naturally sweet soup, bursting with sunshine and antioxidants, perfect for autumn evenings or a light lunch 🥗. You can serve it with homemade croutons or fresh cheese for a complete meal!
🧺 Ingredients
- 🍅 800g ripe tomatoes
- 🫑 2 red peppers
- 🧅 1 yellow onion
- 🧄 2 cloves of garlic
- 🫒 30 ml olive oil
- 💧 600 ml vegetable broth
- 🌿 1 tbsp of fresh thyme or oregano
- 🌱 1 bay leaf
- 🧂 1 pinch of salt, freshly ground pepper
- 🥛 2 tbsp of cream (optional, vegan possible)
💡 For a 100% seasonal soup, discover our French vegetable garden soup kit ! Need a hand with the quantities? Use our ml/cl converter 🧪.
👩🍳 Preparation – step by step
Preheat your oven to 220°C (fan-assisted). Cut the tomatoes and peppers into wedges. Peel the onion and garlic. Place everything on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt, pepper, and thyme. Toss well to coat all the vegetables.
Bake the tray for 15 to 18 minutes: the vegetables should be tender, lightly browned and very fragrant 🔥. The aromas of the pepper and tomato will concentrate, that's the key to the taste!
Remove the bay leaf. Place the roasted vegetables in a blender with the hot broth. Blend until smooth and creamy. Adjust the consistency with a little more broth if needed.
Pour the soup into bowls. Add a swirl of cream, a drizzle of olive oil, or a few fresh basil leaves 🌱. Enjoy immediately—it's hot and comforting!
🌱 Tips for a colorful and tasty soup
- 🍅 Use heirloom or beefsteak tomatoes: they are sweeter and more fragrant!
- 🫑 To remove the skin from peppers and tomatoes, place them in a covered bowl for 5 minutes after cooking: the skin will come off by itself!
- 🔥 Add a pinch of Espelette pepper or smoked paprika to spice up the soup and give it a sunny note!
- 🥗 For a vegan cream soup, replace the cream with a plant-based cream (almond, oat, cashew…).
- 🥖 Serve with homemade croutons rubbed with garlic or some crumbled feta for extra indulgence.
- 💡 This soup is also delicious cold, like gazpacho, in the summer!
- 📦 It keeps for 3 days in the fridge, perfect for batch cooking (you can even freeze it).
- 🌍 Discover another vegan version on Del's Cooking Twist .
❓ FAQ – Sweet and colorful tomato and roasted pepper soup
🍅 Can canned tomatoes be used?
Yes, but opt for good-quality chopped tomatoes or whole peeled tomatoes: the flavor will be milder if you add a pinch of sugar to balance the acidity. Ideal out of season!
🫑 Why roast the vegetables first?
Roasting tomatoes and peppers concentrates their flavor: you get a milder, less acidic, and very fragrant soup. It's the technique that makes all the difference!
🥛 Can this soup be made without cream or milk?
Absolutely! It's delicious plain, or you can add plant-based cream for a vegan version. Even without anything, the texture remains creamy thanks to baking.
🥗 How to vary this recipe?
Add a potato for extra creaminess, a little carrot for sweetness, or flavor with fresh basil, cumin, or mild curry. Also try the rustic winter vegetable soup for a different style!
🔥 Can you freeze soup?
Yes, this soup freezes very well! Let it cool completely before portioning it into airtight containers. Perfect for busy weeknights!
Discover the 100% seasonal homemade soup kit , or use our ml/cl converter to get your measurements right.
For more ideas: try the rustic winter soup on our blog, or explore the vegan version from Del's Cooking Twist .
Origin: France – Recipe by Lou
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