Description
It is very simple to make this fresh tomato soup with a zingy pop. It’s laughably easy, and the result is satisfyingly delicious.
Ingredients
Units
Scale
- 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 ml water OR 500 ml fresh vegetable stock
- 100 ml fresh cream
- 7 – 8 basil leaves, chopped
Instructions
- Preheat Oven: Set your oven to 200 degrees Celsius and line a baking tray with parchment paper.
- Prepare Vegetables: Cut the tomatoes and red pepper into thick chunks. Place them on the prepared baking tray.
- Roast Vegetables: Roast the tomatoes and red pepper in the oven for 40 minutes.
- 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.
- Add Stock: Pour a little vegetable stock into the blender to facilitate a smooth blending process.
- Cook the Soup: Transfer the blended mixture into a saucepan. Add the remaining vegetable stock and bring to a boil over high heat.
- Simmer: Once boiling, reduce the heat to a simmer. Add the fresh cream and chopped basil leaves.
- Final Cooking: Let the soup cook for 25 minutes on medium-low heat.
- Serve: Serve the soup hot, plain or with a cheese toastie. Drizzle with a bit of olive oil and cream before serving.
Notes
- For a vegan version, replace honey with maple syrup and cream with a dairy-free alternative.
- Roasting the vegetables enhances their natural sweetness and depth of flavor.
- Adjust the cayenne pepper according to your heat preference.
- Prep Time: 10 mins
- Cook Time: 65 mins
- Category: Appetizer, Soup
- Method: Blending
- Cuisine: American