Roasted Tomato and Red Pepper Soup

This Roasted Tomato and Red Pepper Soup is a hearty and creamy vegan delight that combines the rich flavors of roasted tomatoes, sweet red bell peppers, and mellow garlic. Perfect for a comforting meal, this soup is both nutritious and easy to prepare, making it an ideal choice for weeknight dinners or meal prepping. Enhanced with Italian seasoning and a touch of cayenne for warmth, it’s garnished with oat cream and fresh basil for an extra burst of flavor. Serve it with toasted sourdough bread for a complete and satisfying meal.

Why You’ll Love This Recipe

• Quick Preparation: This soup can be ready in just 50 minutes, making it perfect for busy weeknights.
• Rich Flavor: The roasting process intensifies the flavors of the tomatoes and peppers, creating a deliciously rich taste.
• Nutrient-Rich: Packed with vegetables, this soup is a healthy option that’s low in calories but high in nutrients.
• Versatile Serving Options: Enjoy it as a light main dish or as a starter; pair it with your favorite bread for added satisfaction.
• Vegan-Friendly: Made without any animal products, this recipe caters to those following plant-based diets.

Tools and Preparation

To make Roasted Tomato and Red Pepper Soup, having the right tools on hand can streamline your cooking process.

Essential Tools and Equipment

• Baking sheet
• Blender
• Pot
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Essential for roasting vegetables evenly, allowing them to caramelize and develop deep flavors.
• Blender: A powerful tool to create a smooth and creamy texture in your soup without lumps.
• Pot: Necessary for simmering the blended ingredients together with seasonings.
• Knife: A good quality knife makes chopping vegetables quick and easy.

Ingredients

For the Soup Base

• 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

For Seasoning

• 3 tbsp extra virgin olive oil
• 1 tsp Italian seasoning
• 1 pinch cayenne pepper (optional)
• Fine salt and freshly ground black pepper (to taste)

For Creaminess

• 2-3 cups vegetable broth
• 1 cup oat cream or full-fat coconut cream

For Garnish

• Extra olive oil
• Sourdough bread

How to Make Roasted Tomato and Red Pepper Soup

Step 1: Preheat the Oven

Preheat your oven to 200°C (400°F). This step ensures that your vegetables roast evenly.

Step 2: Prepare the Vegetables

Place the tomatoes, red bell peppers, and onions on a baking sheet. Drizzle with 30 ml (2 tablespoons) of olive oil. Sprinkle with Italian seasoning, cayenne pepper (if using), salt, and pepper.

Step 3: Roast the Garlic

Cut off the top of the garlic heads. Place them on the baking sheet with the vegetables. This will help infuse a mellow garlic flavor into your soup.

Step 4: Roast the Vegetables

Roast the vegetables and garlic in the oven for about 40-50 minutes until they are tender and slightly charred. Check halfway through cooking to stir if needed. The garlic should be soft enough to squeeze out easily.

Step 5: Blend the Soup

Once roasted, carefully transfer all the vegetables to a blender. Squeeze out the roasted garlic cloves from their skins into the blender as well. Add 480-720 ml (2-3 cups) of vegetable broth. Blend until smooth.

Step 6: Simmer the Soup

Pour the blended mixture into a pot over medium heat. Stir in 240 ml (1 cup) of oat cream or coconut cream. Bring to a gentle simmer while stirring occasionally. Taste it to adjust seasoning with salt and pepper if needed.

Step 7: Serve and Garnish

Ladle the soup into bowls. Garnish each serving with a drizzle of extra cream or olive oil. Serve alongside slices of toasted sourdough bread for an enjoyable meal experience.

Enjoy your delicious Roasted Tomato and Red Pepper Soup!

How to Serve Roasted Tomato and Red Pepper Soup

This Roasted Tomato and Red Pepper Soup is not just delicious on its own; it pairs wonderfully with various accompaniments. Here are some creative serving suggestions to enhance your dining experience.

With Crusty Bread

• Sourdough: Toasted slices of sourdough bread provide a delightful crunch that complements the creaminess of the soup.
• Garlic Bread: Spread some garlic butter on slices and toast them for a savory addition that echoes the roasted flavors in the soup.

Topped with Fresh Herbs

• Basil: A sprinkle of fresh basil adds brightness and enhances the Mediterranean flavors of the soup.
• Chives: Finely chopped chives give a mild onion flavor that perfectly balances the sweetness of roasted vegetables.

With a Side Salad

• Mixed Greens: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette offers a refreshing contrast to the richness of the soup.
• Caesar Salad: A vegan Caesar salad can bring additional textures and flavors, making your meal more substantial.

Dressed Up with Cream

• Oat Cream Drizzle: Add a swirl of oat cream on top for an extra creamy texture that enhances every spoonful.
• Olive Oil Drizzle: A drizzle of high-quality extra virgin olive oil adds a luxurious finish and depth to your soup.

How to Perfect Roasted Tomato and Red Pepper Soup

To ensure your Roasted Tomato and Red Pepper Soup turns out perfectly every time, consider these handy tips.

• Bold roasting: Roast your vegetables until they are deeply caramelized; this brings out their natural sweetness and enhances the flavor.
• Balance flavors: Taste your soup before serving. Adjust salt, pepper, or acidity with a splash of vinegar to achieve a well-rounded taste.
• Smooth blending: For a velvety texture, blend your soup thoroughly. If necessary, strain it through a fine sieve for an ultra-smooth finish.
• Adjust thickness: If your soup is too thick, add more vegetable broth until you reach your desired consistency.

Best Side Dishes for Roasted Tomato and Red Pepper Soup

Pairing side dishes with your Roasted Tomato and Red Pepper Soup can create a delightful meal. Here are some fantastic options to consider.

1. Grilled Cheese Sandwich: A classic pairing that offers melty goodness; try using plant-based cheese for a vegan option.
2. Stuffed Peppers: Bell peppers stuffed with quinoa or rice make for a hearty side that aligns beautifully with the soup’s flavors.
3. Roasted Vegetables: Seasonal roasted veggies complement the soup’s taste while adding variety to your plate.
4. Pasta Salad: A cold pasta salad tossed in olive oil and herbs provides contrast in temperature and flavor.
5. Savory Muffins: Herb-infused muffins (like rosemary or thyme) add an interesting twist when served alongside the warm soup.
6. Crispy Polenta Fries: These crispy delights offer crunchiness that pairs well with the creamy texture of the soup.

Common Mistakes to Avoid

Making Roasted Tomato and Red Pepper Soup can be simple, but there are common mistakes that can affect the final flavor and texture.

• Skipping the roasting step: Roasting enhances the sweetness of the tomatoes and peppers. Don’t rush this vital step; it adds depth to your soup.
• Not seasoning properly: Proper seasoning is key for balanced flavor. Taste as you go and adjust with salt and pepper to bring out the best in your ingredients.
• Using insufficient broth: The amount of vegetable broth determines the soup’s consistency. Start with less and add more if needed until you reach your desired thickness.
• Overblending or underblending: Achieving a smooth texture is essential. Blend just enough to create a creamy consistency without turning it into a puree.
• Neglecting garnishes: Garnishes like oat cream and basil add visual appeal and flavor. Don’t skip them; they elevate the dish significantly.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The soup can last up to 5 days in the fridge.

Freezing Roasted Tomato and Red Pepper Soup

• Use freezer-safe containers or bags.
• It can be frozen for up to 3 months.

Reheating Roasted Tomato and Red Pepper Soup

• Oven: Preheat to 180°C (350°F) and heat in an oven-safe dish until warm.
• Microwave: Heat in a microwave-safe bowl, stirring occasionally, for about 2-3 minutes or until heated through.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until warmed up.

Frequently Asked Questions

How do I make Roasted Tomato and Red Pepper Soup vegan?

This recipe is already vegan! It uses oat cream instead of dairy, ensuring a creamy texture without animal products.

Can I customize the Roasted Tomato and Red Pepper Soup?

Yes! Feel free to add vegetables like carrots or celery for extra nutrition or different herbs for varied flavors.

What can I serve with Roasted Tomato and Red Pepper Soup?

Pair it with toasted sourdough bread or a fresh salad for a complete meal.

How long does it take to make Roasted Tomato and Red Pepper Soup?

The total time is about 50 minutes, making it an easy option for weeknight dinners.

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes can work well if you’re short on time. Just adjust the seasoning accordingly.

Final Thoughts

This Roasted Tomato and Red Pepper Soup is not only delicious but also versatile. You can customize it with different herbs or vegetables based on your preferences. Try this recipe today for a comforting meal that’s great any time of year!