There’s nothing quite like a warm bowl of homemade soup to chase away the chill. Our Tomato & Red Pepper Soup is a comforting classic, bursting with the rich, earthy flavours of roasted tomatoes and the natural sweetness of red peppers. The perfect winter warmer, this recipe is as simple to make as it is delicious. Pair it with crusty bread or a drizzle of cream for the ultimate comfort food experience.
Ingredients for Tomato and Red Pepper Soup:
- 2 large red bell peppers, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 6-8 medium fresh tomatoes, chopped (about 4 cups)
- 1 cup vegetable broth (or chicken broth)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Splash of double cream (or coconut cream for a dairy-free version)
- 1 tablespoon fresh basil, chopped (optional, for garnish)
Method:
1. Roast the Red Pepper and Garlic:
- Preheat your oven to 200°C.
- Place the chopped red peppers and garlic (whole, unpeeled) on a baking sheet. Drizzle with olive oil, and toss to coat.
- Roast for about 20-25 minutes, turning halfway through, until the peppers are softened and slightly charred, and the garlic cloves are soft and caramelized (the skin of the garlic should look slightly browned and wrinkled)
2. Sauté the Onion:
- While the peppers and garlic are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes soft and translucent.
3. Cook the Tomatoes:
- Add the fresh chopped tomatoes to the pot with the onions. Cook them for about 10-12 minutes, stirring occasionally, until they break down and soften. If you'd like, you can add a pinch of salt to help draw out the juices from the tomatoes.
4. Add the Roasted Peppers and Garlic:
- Once the red peppers and garlic are done roasting, remove the garlic cloves from the bulb (they should squeeze out easily). Add both the roasted peppers and garlic to the pot with the tomatoes and onions.
- Stir in the vegetable broth, dried oregano, smoked paprika, and a pinch of salt and pepper.
5. Simmer:
- Bring the mixture to a simmer and cook for about 10-15 minutes to allow the flavours to meld together.
6. Blend the Soup:
- Use a hand blender to blend the soup until smooth. If the soup is too thick, you can add more broth.
7. Add Cream and Adjust Seasoning:
- Stir in double cream (or coconut cream) and adjust the seasoning with more salt and pepper if needed.
8. Serve and Enjoy!
- Ladle the soup into bowls and garnish with fresh basil, if desired. You can also drizzle a little more cream on top for extra richness.
