Roasted Red Pepper Tomato Soup
A creamy, flavorful roasted red pepper and tomato soup packed with fiber and plant-based protein. Quick to prepare and perfect for a light lunch or cozy dinner, this soup is enhanced with fresh basil, roasted garlic, and a touch of cream for a satisfying, heart-healthy meal.
Equipment
- 1 large baking sheet
- Parchment paper (enough to line sheet)
- 1 Sharp Chef’s Knife
- 1 large, heavy-bottomed pot
- 1 immersion blender (or large countertop blender)
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 12 medium tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 2 red bell peppers chopped into 1-inch pieces
- 1 large yellow onion chopped into 1-inch pieces
- 1 bulb garlic top sliced
- 3 cups vegetable stock start with 2 cups, add more if desired
- ½ cup heavy cream
- ¼ cup fresh basil packed
- 5 fresh basil stems
- ¼ teaspoon black pepper
- Grated Parmesan cheese for topping
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect roasting temperature while you prep the vegetables. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This also helps the vegetables roast evenly without burning on the bottom.
- Slice and Arrange Tomatoes: Take your 12 medium tomatoes and cut them in half lengthwise. If the tomatoes are particularly large, quarter them instead. Place the tomatoes cut-side up on the prepared baking sheet, spacing them slightly apart so that heat circulates evenly. This ensures they roast thoroughly and caramelize for maximum flavor.
- Chop and Add Red Peppers and Onion: Roughly chop 2 red bell peppers and 1 large yellow onion into approximately 1-inch pieces. Spread these evenly among the tomatoes on the baking sheet. The peppers add natural sweetness, while the onion adds a deep, aromatic base to your soup.
- Prepare the Garlic Bulb: Take 1 whole garlic bulb and peel away the papery outer layers, leaving the bulb intact. Slice off the top ¼–½ inch to expose the cloves. Nestle the garlic bulb among the vegetables with the cut side facing up. During roasting, the garlic will soften, caramelize, and develop a sweet, mellow flavor that blends beautifully into the soup.
- Drizzle with Olive Oil and Balsamic Vinegar: Generously drizzle 2 tablespoons of olive oil and 1 teaspoon of balsamic vinegar over the vegetables. Sprinkle with a pinch of salt to enhance flavors. Use your hands or a spatula to gently toss the vegetables until they are evenly coated. This step helps them roast to a golden, slightly charred perfection.
- Add Fresh Basil Stems: Place 5 fresh basil stems on top of the vegetables. As the vegetables roast, the basil infuses a subtle, aromatic flavor into the soup without overpowering the natural sweetness of the peppers and tomatoes.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 45–60 minutes, checking occasionally. The vegetables should be tender, slightly charred, and aromatic. The caramelization from roasting adds depth and richness to the soup. Once done, remove the sheet from the oven and let it cool slightly for easier handling.
- Transfer to Pot and Squeeze Garlic: Carefully transfer all roasted vegetables into a large heavy-bottomed pot. Take the roasted garlic bulb and squeeze out the softened cloves, discarding any remaining skin. Stir gently to combine all ingredients.
- Add Stock, Cream, and Fresh Basil: Pour in 3 cups of vegetable stock, starting with 2 cups and adding more if you prefer a thinner soup. Add 1/2 cup of heavy cream and 1/4 cup packed fresh basil leaves. Sprinkle in 1/4 teaspoon of black pepper. These ingredients create a smooth, creamy texture while balancing the natural sweetness of the roasted vegetables.
- Blend Until Smooth: Use an immersion blender directly in the pot to blend the soup until completely smooth. For a very silky finish, transfer in batches to a countertop blender, making sure to vent slightly to avoid steam pressure. Blending ensures a creamy texture that’s comforting and indulgent without needing extra fat.
- Simmer for Flavor: Set your pot over low to medium heat and allow the soup to come to a gentle simmer for 10 minutes. This helps all flavors meld together. Taste and adjust seasoning with more salt, pepper, or stock if needed. Simmering also thickens the soup slightly while maintaining a creamy consistency.
- Prepare Grilled Cheese Croutons: While the soup simmers, make grilled cheese sandwiches using your preferred bread and cheese. Toast until golden and crispy, then cut into bite-sized crouton shapes. These will add a satisfying crunch and cheesy flavor to complement the smooth soup.
- Serve with Garnishes: Ladle the soup into bowls and top with the grilled cheese croutons. Sprinkle generously with grated Parmesan cheese and an extra few basil leaves if desired. Serve immediately while hot for the best flavor and texture. The roasted vegetables, creamy base, and savory toppings make each spoonful rich and comforting.
Notes
- Choose the right tomatoes: Roma or vine-ripened tomatoes work best for roasting, but any firm, ripe variety will do. The key is to use tomatoes that are naturally sweet and not too watery.
- Roasting vegetables intensifies flavor: Don’t rush the roasting step. Allow the peppers, tomatoes, and onion to caramelize properly for a deeper, richer taste.
- Garlic matters: Roasting the whole garlic bulb softens its sharpness and brings out a mellow, sweet flavor that blends seamlessly into the soup.
- Adjust the creaminess: Use heavy cream for a luxuriously smooth texture, or swap with coconut cream or Greek yogurt for a lighter alternative.
- Blending tips: An immersion blender is ideal for convenience, but a countertop blender ensures ultra-smooth consistency if preferred. Always blend in batches if using a traditional blender and vent to release steam.
