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.

Here’s a soup that’s 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 vegetables as they are. They would simply cook them on the stove but this roasted red pepper and tomato soup is not the same. I 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.

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Step by Step Guide to Making Roasted Tomato and Red Pepper Soup

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Preheat Oven:

Set your oven to 200 degrees Celsius and line a baking tray with parchment paper.

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Prepare Vegetables:

Cut the tomatoes and red pepper into thick chunks. Place them on the prepared baking tray.

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Roast Vegetables:

Roast the tomatoes and red pepper in the oven for 40 minutes.

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Blend Roasted Vegetables:

Once roasted, transfer the tomatoes and red pepper to a blender. Add garlic, peppercorns, olive oil, sea salt, honey, and cayenne pepper.

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Add Stock:

Pour a little vegetable stock into the blender to facilitate a smooth blending process.

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Cook the Soup:

Transfer the blended mixture into a saucepan. Add the remaining vegetable stock and bring to a boil over high heat.

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Simmer:

Once boiling, reduce the heat to a simmer. Add the fresh cream and chopped basil leaves.

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Final Cooking:

Let the soup cook for 25 minutes on medium-low heat.

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Serve:

Serve the soup hot, plain or with a cheese toastie. Drizzle with a bit of olive oil and cream before serving.

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