Red Pepper, Tomato and Garlic Soup Recipe

Name: Red Pepper, Tomato and Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red peppers, deseeded and halved; 2 onions, cut into quarters; 2 roma tomatoes, halved lengthwise; 8 garlic cloves, unpeeled; 3 tablespoons olive oil; 2 sprigs fresh thyme; 1 bay leaf; 1 sprig fresh oregano; 8 fresh basil leaves, torn; 5 cups chicken broth or 5 cups vegetable broth; salt and black pepper; fresh basil leaf, shredded to garnish

Servings: persons

4 red peppers, deseeded and halved
2 onions, cut into quarters
2 roma tomatoes, halved lengthwise
8 garlic cloves, unpeeled
3 tablespoons olive oil
2 sprigs fresh thyme
1 bay leaf
1 sprig fresh oregano
8 fresh basil leaves, torn
5 cups chicken broth or 5 cups vegetable broth
salt and black pepper
fresh basil leaf, shredded to garnish

1
Preheat the oven to 400F.
2
Place the peppers, onions, tomatoes and garlic in a large, shallow roasting tin.
3
Pour over 2 tbs of the oil and season with salt and pepper.
4
Roast for 40 minutes, until tender and tinged brown at the edges.
5
Remove from the oven and cool slightly.
6
Peel the skin off the peppers and tomatoes, then roughly chop with the onions; squeeze the garlic flesh out of the skins.
7
Heat the remaining oil in a large pan, add the roasted vegetables, garlic and herbs.
8
Add the broth then cover and simmer for 25 minutes.
9
Remove the thyme, bay leaf and oregano from the pan.
10
Allow the soup to cool slightly, then sieve of puree until smooth.
11
Return to the pan, adjust the seasoning and re-heat gently.
12
Pour the soup into bowls and add a few basil shreds to each one.

1002

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 red peppers, deseeded and halved, 2 onions, cut into quarters, 2 roma tomatoes, halved lengthwise, 8 garlic cloves, unpeeled, and more.

Yes, Red Pepper, Tomato and Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper, Tomato and Garlic Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions