This roasted red pepper and tomato soup is the ideal way to start the new year on a healthy note without compromising on kick-butt flavors.
This roasted red pepper and tomato soup is here to care for your health. It won’t compromise with your taste buds.
It is very simple to make this fresh tomato soup with a zingy pop. It’s laughably easy. Blending the roasted veggies and then cooking them off is the only real work that you’d have to do. Besides, you can make a huge batch and just heat – and – eat on lazy days.
Some people prefer using the veggies as they are. They would simply cook them on the stove but this roasted red pepper and tomato soup is not the same. I somehow love the charred surface of the veggies that adds a hint of smokey sweetness to them. The final result is simply mind-blowing. This is a homemade tomato soup. But you can easily expect it to taste like something you’d get at a Michelin star restaurant.
The next part of this roasted red pepper and tomato soup is very interesting. Thick and luscious fresh cream is added to the simmering and bubbling pool of sweet red goodness to add more texture and body to the soup. I love to use dairy based fresh cream. You can use coconut cream and turn it into a vegan affair.
A stick of toasted double cheese Toastie was the final, final finishing touch to this fresh and delicious homemade tomato soup. It’s 100% optional but 1000% essential. It helps your soup taste a million times better. It’s the easiest thing to do; all you need is a preheated oven, a slice of thick bread and any cheese of your choice. I’ve used mozzarella and cheddar. 10 minutes in the oven at 200 degrees and 2 additional minutes on Grill mode and you’ll have what I’d like to shamelessly say is the best accompaniment to this red pepper and tomato soup.
- 5 medium sized tomatoes
- 1 large red pepper
- 4 – 5 large garlic cloves
- 5 – 6 black peppercorns
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 tablespoon honey
- 1 heaped teaspoon cayenne pepper
- 1 vegetable stock cube dissolved in 500 mls of water OR 500 mls of fresh vegetable stock
- 100 mls fresh cream
- 7 – 8 basil leaves, chopped
- Preheat oven to 200 degrees Celsius. Line a baking tray with parchment paper.
- Cut tomatoes and red peppers into thick chunks and roast in the oven for 40 minutes.
- Once done, put them in the blender along with the garlic, peppercorns, olive oil, salt, honey and cayenne pepper.
- Add a little stock to the blender to make a smooth paste.
- Pour it into a saucepan, add the rest of the stock and on high heat bring it to a boil.
- Once boiling, lower the heat to a simmer and add the cream and chopped basil.
- Cook for 25 minutes on medium low heat and serve hot either plain or with a cheese toastie.
- Drizzle some olive oil and cream before serving.