Roasted Red Pepper & Tomato Soup
A vibrant and comforting soup bursting with the sweet, smoky flavors of roasted red bell peppers and ripe tomatoes, perfectly balanced with aromatic onion and garlic.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
Wash and core the red bell peppers, then cut them into large chunks. Halve the tomatoes. Peel and quarter the onion. Peel the garlic cloves, leaving them whole.
On the prepared baking sheet, combine the chopped red bell peppers, tomatoes, onion, and whole garlic cloves. Drizzle generously with olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything to ensure it's evenly coated.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized with some charred edges. Stir halfway through roasting for even cooking.
Carefully transfer the roasted vegetables, along with any accumulated juices from the baking sheet, into a large pot or Dutch oven. Add the vegetable broth and the fresh thyme sprigs.
Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
Remove the thyme sprigs (the leaves will have fallen off). Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired smooth consistency. Alternatively, transfer the soup in batches to a stand blender and blend until smooth (be cautious when blending hot liquids; vent the lid and cover with a towel).
Taste the soup and adjust seasoning with additional salt and black pepper as needed. If the soup tastes too acidic, add a pinch of sugar or a splash of balsamic vinegar to balance.
Serve hot, garnished with a drizzle of extra virgin olive oil, fresh herbs, or a dollop of dairy-free cream if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd the Pan: Ensure vegetables have enough space on the baking sheet to roast properly and caramelize, rather than steam. Use two sheets if necessary.
- 2Immersion Blender for Ease: An immersion blender makes blending hot soups much safer and easier, avoiding the need to transfer hot liquid to a stand blender.
- 3Adjust Acidity: Tomatoes can vary in acidity. A small pinch of sugar or a teaspoon of balsamic vinegar can wonderfully balance the flavors if the soup tastes too tart.
- 4Char for Depth: Don't be afraid of a little char on the vegetables during roasting; it adds a delicious smoky depth to the soup.
Adapt it for your goals.
Smoky & Spicy
Add 1/2 teaspoon of smoked paprika and a pinch of red pepper flakes to the vegetables before roasting for an extra kick and smoky flavor.
Herbaceous BoostHerbaceous Boost
Incorporate other fresh herbs like oregano or basil during the simmering stage, or blend in a handful of fresh basil leaves at the very end.
Why this is on our healthy list.
Rich in Antioxidants
Red bell peppers and tomatoes are packed with Vitamin C and lycopene, powerful antioxidants that help protect cells from damage and support overall health.
Supports Heart Health
Tomatoes contain potassium and lycopene, which are beneficial for maintaining healthy blood pressure and reducing the risk of heart disease.
Boosts Immunity
The high Vitamin C content from both peppers and tomatoes contributes significantly to a strong immune system, helping the body fight off infections.
Frequently asked questions
Yes, this soup is excellent for meal prep. It can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Flavors often deepen overnight.
