Roasted Red Pepper Tomato Soup is one of winter's best tomato soup recipes. Combined with sweet red peppers, this soul-warming soup is real comfort food. This soup is vegan and gluten-free.
This Roasted Red Pepper Tomato Soup is rich and creamy in texture (without cream). I have made this tomato soup vegan, i.e., without dairy products. You can also add coconut cream to the soup. But I have kept it simple and no-cream light soup only.
How to make roasted red pepper and tomato soup?
Ingredients:
Red Bell Peppers & Tomatoes: These 2 are the main ingredients, as the name says.
Tomato Puree/ Tomato paste: - To give extra smoothness to the soup texture.
Fresh Herbs: - Here, I have taken rosemary and fresh thyme (as these are available. Basil leaves blend very well with tomato soup.
Sauces and Seasoning:- A hot sauce like peri-peri sauce or tobasco will be good. Also, add vegan Worcestershire sauce to the soup. You can skip this, but add a little brown sugar or stevia (keto) as per taste.
Method/ Instructions:
Step 1 - Roast Vegetables:
Preheat oven to 200 degrees C. Cut peppers and tomatoes in halves and de-seed them. Place them on a baking tray with halved onions, rosemary, and thyme sprigs. Also, place the garlic pods covered with aluminum foil on the tray. Season everything with salt and pepper, and drizzle some olive oil on top of everything. Roast for a good 30 - 35 minutes.
Step 2 - Blend to Puree:
After 30 minutes, remove the baking tray from the oven and peel off the skins of pepper and tomatoes. Remove skin if it is charred. Otherwise, we will strain it anyway. So skip the step if the skin is intact and not charred. You can also roast the peppers on the stovetop on an open flame to get them charred a little.
Now, add everything to a high-speed blender. Blend everything to a smooth puree.
Step 3 - Final Simmer and Seasoning:
Now heat olive oil in a saucepan. Pour in the blended puree through a fine-mesh sieve. Discard the skins and seeds that are left in the sieve. Stir in tomato puree, some hot sauce, and Worcestershire sauce to the soup.
Season with salt and pepper. Add ยพ - 1 cup vegetable stock and simmer for 6 - 8 minutes.
Ladle into soup cups/ bowls. Drizzle with olive oil on top and garnish with fresh herbs and crushed black pepper. Serve this with bread or as a stand-alone comforting dinner this winter.
Extra Tips -
Add basil leaves or any other herbs that you like. Adding herbs (fresh or dried) while roasting adds a nice flavor to the soup.
Onion and garlic add a strong, balancing flavor to the soup. Add garlic generously while roasting.
Similar Recipes
Roasted Red Bell Pepper and Tomato Soup
Roasted Red Pepper Tomato Soup
Ingredients
- ยฝ lb ripe tomatoes halved, deseeded
- 2 red peppers halved, deseeded
- 2 small onion halved
- 2 thyme sprigs
- 2 rosemary sprigs
- 6 - 8 garlic cloves
- salt to taste
- ยฝ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 1 tsp peri-peri hot sauce or tobasco
- 2 tbsp Worcestershire sauce (vegan)
- 1 cup vegetable broth
- 1 tsp basil leaves chopped - to garnish
- ยฝ tsp black pepper powder to taste
- 2 - 3 tsp olive oil roasting veggies + to garnish
Instructions
- Pre-heat oven at 200 degree C.
- Cut peppers and tomatoes in halves and de-seed them.
- Place them on a baking tray along with rosemary and thyme sprigs.
- Also, place the garlic pods covered with an aluminium foil on the tray.
- Season everything with salt and pepper.
- Drizzle some olive oil on top of everything.
- Roast for good 30 minutes.
- After that remove from oven and peel off the skins.
- Now add in everything to a high-speed blender.
- Blend everything to a smooth puree.
- Now heat olive oil in a saucepan.
- Pour in the blended puree through a fine-mesh sieve. Discard the skins and seeds that left in sieve.
- Stir in tomato puree, some hot sauce and Worcestershire sauce to the soup.
- Add vegetable stock and simmer for 6 - 8 minutes.
- Ladle into soup cups/ bowls.
- Drizzle with some extra olive oil on top and garnish with celery leaves and extra black pepper.
Video
Notes
Nutrition
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