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–+ servings
Two bowls with roasted tomato and red pepper soup with croutons, fresh basil, cream and crushed black pepper.

Roasted Red Pepper and Tomato Soup

By Shiny Samuel
A rich and creamy tomato soup made with roasted red peppers (capsicum), garlic, and onion, then finished with fresh basil and a touch of cream. Mildly spiced and hearty, this comforting dish is perfect for warming up on a cool day or enjoying chilled.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 4 people

Ingredients
 

  • 2 Red Peppers
  • 6-7 Red Tomatoes
  • 1 Garlic Bulb
  • 2 Onion
  • 2 tbsp Olive Oil
  • 12-15 Basil Leaves
  • 1-2 cup Vegetable Stock/Water
  • 1/2 tsp Black Peppercorns crushed
  • 1/4 tsp Paprika Powder
  • 1 tsp salt
  • 1 tsp Heavy Cream garnish

Instructions
 

  • Preheat the oven to 220°C (428°F) for 10 minutes. Wash and dry the tomatoes and peppers, then cut them into large chunks. Peel and quarter the onions.
  • Line a baking tray with parchment paper. Place the peppers and tomatoes skin-side up, then add the onions and whole garlic bulb. Ensure there is enough space between each piece for even roasting.
  • Drizzle generously with olive oil and roast for 15-20 minutes, or until the vegetables are tender and the skins of the tomatoes and peppers are charred.
  • Remove from the oven and allow the roasted vegetables to cool slightly.
  • Once cooled, gently peel off the charred skin from the peppers.
  • Transfer the roasted peppers, tomatoes, and onions to a blender. Squeeze the softened garlic from its skin and add it to the blender. Add 10-15 fresh basil leaves and 1 cup of broth or water, then blend until smooth.
  • Alternative: If using a hand blender (stick blender), place the roasted vegetables, garlic flesh, basil leaves, and broth or water in a large pot and blend until smooth.
  • Pour the blended soup into a large pot over medium heat. Season with smoked paprika (or plain paprika), freshly crushed black pepper, and salt. Add more broth or water if needed, then bring to a gentle boil.
  • Enjoy hot with a dollop of sour cream, heavy cream, or a drizzle of olive oil.

Notes

  • Vegan Option: Substitute cream with olive oil or coconut cream for garnish.
  • Do not crowd the roasting tray with the ingredients so that each piece is evenly roasted.
  • Adjust the spice as per preference.
  • If the soup is too sour, add a little sugar or sweet tomato puree to balance the flavors. 
  • Add coconut milk instead of broth for a rich and creamier soup. Coconut milk also adds some extra sweetness to the soup.

Nutrition (Estimates Only)

Calories: 152kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 832mgPotassium: 686mgFiber: 4gSugar: 10gVitamin A: 3621IUVitamin C: 108mgCalcium: 54mgIron: 1mg