Roasted Pepper and Tomato Soup

Roasted Pepper and Tomato Soup is a delightful blend of flavours, perfect for those chilly, grey days. As the weather shifts towards cold and grey, my love for soup grows stronger. There’s something about huddling indoors, seeking warmth, and savouring a steaming bowl of soup that’s absolutely perfect. With each passing day, as daylight diminishes, the desire for a comforting remedy after a wearying and chilly day intensifies.

This roasted pepper and tomato soup recipe is incredibly simple to whip up, especially tailored for days like these! Its creamy, substantial nature boasts serious health benefits. The vibrant colors and complex flavors derived from roasted red peppers and tomatoes are truly delightful. This soup offers a velvety, luscious texture and, as an added bonus, it’s both vegan and gluten-free! What’s not to adore?

The roasting method for soups is a personal favorite. It’s not just about the ease—simply chop, toss in the roasting tin, and forget about it—but also the way it enriches the soup, bestowing it with a remarkable depth of flavour.

How to make Roasted Pepper and Tomato soup

• Begin by roasting chunks of red bell peppers, tomatoes, and whole garlic cloves in the oven. Drizzle them with a bit of olive oil, and season with salt, pepper, and thyme.
• In a soup pot, cook a mix of aromatics to build the soup’s flavor base. Sauté onions, carrots, and fennel in olive oil until they’re softened. Then, toss in some sun-dried tomatoes and bay leaves, cooking them until they become fragrant.
• Add the roasted vegetables to the pot along with a liter of vegetable stock. Let it simmer for 15-20 minutes or until the carrots are tender.
• Blend the soup until it reaches a smooth and creamy consistency. You can either transfer it to a blender or use an immersion blender directly in the pot.
• Once blended, return the soup to the pot. Stir in some oat milk or any plant-based milk of your preference. Simmer the soup to warm it through, and it’s ready to be served!

This method results in a delicious Roasted Pepper and Tomato Soup that’s both comforting and flavorful. Enjoy!

Easy Roasted Red Peppers: A Flavourful Addition to Your Recipes

Roasting red peppers is a breeze, and the result is delightful – a subtly sweet, charred flavour that elevates various dishes. These roasted peppers can be stored in the fridge for several weeks, making them a versatile ingredient for your next cooking venture. Whip up a generous batch to blend into dressings, add atop sandwiches, or present as a simple appetizer. Sprinkle them with herbs, sea salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil for a delectable treat.

Helpful Tips and Tricks to make Roasted Pepper and Tomato Soup:

• Substitute for Seasonal Peppers: If red peppers aren’t in season, jarred roasted red peppers work perfectly as a convenient pantry alternative. However, for an extra layer of depth and flavour in your soup, consider roasting peppers and tomatoes at home.
• Baking Tray Consideration: Ensure you use a sufficiently large baking tray to prevent overcrowding the peppers. Evenly spread them out to avoid stewing; this allows proper roasting and charring.
• Fennel Substitution: If fennel bulbs aren’t available at your grocery store, celery can be a suitable substitute in this recipe.
• Best Dairy-Free Milk: Through testing, oat milk emerged as the preferred dairy-free option for this roasted red pepper soup. When opting for an alternative dairy-free milk, choose an unsweetened variety with a mild flavour. Coconut milk, due to its natural sweetness and strong flavour, might not be the ideal choice. However, if dairy-free or vegan concerns aren’t a priority, regular milk or cream can also provide a wonderfully creamy texture.
• Storage: After preparing the Roasted Red Pepper, Fennel, and Tomato soup, store it in an airtight container. It keeps well in the refrigerator for up to 1 week, allowing you to enjoy its flavours over several servings.

You can serve this soup as part of a larger meal and pair it with a cozy homemade Creamy Pasta with Spinach and Sun-dried Tomatoes or a hearty salad like Spinach and Quinoa Salad with Red Onion Vinaigrette.

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Roasted Pepper and Tomato Soup

Serves: 4 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 2 tbsp extra virgin olive oil
• 4 red peppers, big chunks
• 3 ripe tomatoes, big chunks
• 5 cloves garlic
• 1 tsp dried thyme
• 1 yellow onion, roughly chopped
• 2 medium carrots, diced
• 1 bulb fennel, sliced
• 5 sun dried tomatoes
• 1 tbsp fresh thyme leaves
• 2 bay leaves
• 1/2 tsp chilli flakes
• 1 litre vegetable stock
• Salt and Pepper to taste
• 1 cup oat, almond or coconut milk

To garnish

• 1 tbsp oat cream
• 1 tbsp homemade pesto
• 1/4 tsp chilli flakes
• Thyme leaves

method

1. Pre-heat the oven to 200°C (400°F).
2. Roughly chop the red peppers and tomatoes and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 35-40 minutes).
3. Add the olive oil to a large heavy based pot over medium heat. Once hot, add the onion, fennel and carrot, stir to combine. Cook, stirring occasionally, until the carrot softens & the onion becomes translucent, 4-5 minutes. Add in the sun dried tomatoes & crushed red pepper (if using). Stir to combine, and cook for 1-2 minutes
4. Add the bay leaves, thyme, roasted red bell peppers, tomatoes, vegetable broth, to the pot, stirring to combine. Bring the soup to a boil, then reduce heat to simmer. Simmer for 15 minutes or until the carrots are soft.
5. Remove the bay leaves and carefully transfer the soup to a blender. Blend until smooth & creamy. Carefully transfer the soup back to the pot.
6. Pour the oat milk into the soup. Cook over medium-low heat, stirring occasionally, until the soup is warmed through. Garnish with serve with a warm crusty bread.

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