Roasted Red Pepper And Tomato Soup Recipe

Name: Roasted Red Pepper And Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Red bell pepper; 1/2 onion; 5 cloves of garlic, peeled and chopped; 2 tablespoons tomato paste; 2 tablespoons olive oil; 1 tablespoon butter (omit if vegan); 1 teaspoon chillie flakes; 350 milliliters veg stock; 4 tablespoons fresh cream (use almond / cashew cream for vegan); 6 basil leaves; 1 tablespoon sugar

Servings: persons

1
Start by preheating the oven to 200 C. Rub a little olive oil on the red peppers and keep it in the oven. Let it roast really well, till charred all over, Turn once while roasting. Bake at the top of your oven for 30 mins or until charred. Remove from oven, let it cool for sometime , take off the skin and chop it.
2
Next, melt butter and olive oil in a deep pan, add the crushed garlic to it. After 30 secs add the chopped onion and cook till soft. Add the chopped roasted red pepper slices in with the chili flakes. Cook for two mins, then add the tomato paste, and canned tomato into it. Add the salt and pepper, a little sugar and the stock. Let it simmer for 15 mins. Do not boil the soup!
3
After that, using a hand blender blend until the soup is smooth. Season to taste & add some basil leaves chopped finely. Gently simmer for another 15 mins until the soup is at a comfortable edible temperature.
4
Serve by garnishing it with fresh cream (1 tbsp per bowl) and some pepper and garlic salt. Serve with hot grilled cheese! Enjoy

223

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 2 Red bell pepper, 1/2 onion, 5 cloves of garlic, peeled and chopped, 2 tablespoons tomato paste, and more.

Yes, Roasted Red Pepper And Tomato 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!

Roasted Red Pepper And Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions