A Fresh Roasted Tomato and Red Pepper Soup

Experience the comforting flavors of homemade freshness with this Roasted Tomato and Red Pepper Soup, a recipe that transforms simple ingredients into a bowl of velvety, savory perfection. Featuring oven-roasted Roma tomatoes, sweet red bell peppers, and caramelized garlic and onions, this soup brings out a depth of flavor enhanced by fresh basil and vegetable stock. The slight charring from roasting adds a smoky undertone, while a dash of sugar balances the natural acidity of the tomatoes. Quick and easy to prepare in under an hour, this vibrant soup is perfect as a light main course or an elegant starter. Garnish with a swirl of heavy cream or extra fresh basil, and pair it with crusty bread for a cozy, restaurant-quality meal at home.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 large Roma tomatoes
• 2 large Red bell peppers
• 1 medium Yellow onion
• 4 whole Garlic cloves
• 3 tablespoons Olive oil
• 4 cups Vegetable stock
• 10 leaves Fresh basil leaves
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Heavy cream (optional, for garnishing)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cut the Roma tomatoes and red bell peppers in half, removing the seeds and stems from the peppers. Place them cut side up on a baking sheet.

Step 3

Peel and quarter the yellow onion, and add it to the baking sheet along with whole garlic cloves.

Step 4

Drizzle the vegetables with 3 tablespoons of olive oil, and sprinkle with a pinch of the salt and black pepper. Toss gently to coat.

Step 5

Roast the vegetables in the oven for 35-40 minutes, or until the tomatoes and peppers have softened and started to char slightly at the edges.

Step 6

Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.

Step 7

Transfer the roasted vegetables to a blender or food processor, including their juices. Add the vegetable stock and fresh basil leaves.

Step 8

Blend until smooth. If you prefer a chunky texture, pulse the blender a few times instead of fully blending.

Step 9

Pour the blended soup into a large pot and place it over medium heat. Stir in the sugar, remaining salt, and black pepper. Taste and adjust for seasoning as desired.

Step 10

Bring the soup to a gentle simmer and cook for 5-10 minutes to allow the flavors to meld.

Step 11

If desired, swirl in a tablespoon or two of heavy cream before serving, or drizzle it on top as a garnish.

Step 12

Serve hot, optionally garnished with additional fresh basil or a slice of crusty bread on the side.

Nutrition Facts

Serving size	2256.3 grams (2256.3g)

Amount per serving	% Daily Value*
Calories	1155

Total Fat 63.50g	81%
Saturated Fat 15.30g	77%
Polyunsaturated Fat 6.80g
Cholesterol 34mg	11%
Sodium 4664mg	203%
Total Carbohydrate 125.90g	46%
Dietary Fiber 30.00g	107%
Total Sugars 54.50g
Protein 28.50g	57%

Vitamin D 0IU	0%
Calcium 303mg	23%
Iron 9mg	52%
Potassium 4473mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 9.6%

Carbs: 42.4%