Description
Simple, vibrant soup bursting with fresh flavors. Roasting the veggies brings out the best sweetness.
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 cube (500 ml) vegetable stock
- 100 ml (3 fl oz) fresh cream
- 7-8 basil leaves, chopped
Instructions
- Preheat oven to 392°F (200°C) and line a baking tray with parchment paper.
- Cut the tomatoes and red pepper into thick chunks and place them on the prepared baking tray.
- Roast the tomatoes and red pepper in the oven for 40 minutes.
- Transfer the roasted tomatoes and red pepper to a blender. Add garlic, peppercorns, olive oil, sea salt, honey, and cayenne pepper.
- Pour a little vegetable stock into the blender to facilitate a smooth blending process.
- Transfer the blended mixture into a saucepan. Add the remaining vegetable stock and bring to a boil over high heat.
- Once boiling, reduce the heat to a simmer. Add the fresh cream and chopped basil leaves.
- Let the soup cook for 25 minutes on medium-low heat.
- Serve the soup hot, plain or with a cheese toastie. Drizzle with a bit of olive oil and cream before serving.
Notes
- For a smoky flavor, roast the vegetables on a grill pan instead of in the oven.
- If you don’t have fresh cream, you can substitute with coconut cream for a richer, slightly sweeter flavor.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 20