Roasted Tomato and Red Pepper Soup

This warming, vegan Roasted Tomato and Red Pepper Soup is delicious, healthy and incredibly easy to make. You simply roast the vegetables with seasonings, and blend everything together with a basil-infused stock.

Table of Contents

• Ingredient Breakdown
• Why Roasting Makes a Difference
• The Secret Weapon: Basil-Infused Stock
• Tips for Perfectly Blended Soup
• Elevating Your Soup with Optional Toppings
• Serving Suggestions
• Final Thoughts
• Welcome To Soup Season!

As the days grow colder, there’s nothing quite like a bowl of homemade soup to warm you up from the inside out. This Roasted Tomato and Red Pepper Soup brings together the sweetness of cherry tomatoes and the vibrant flavour of red pointed peppers, creating a comforting, delicious meal that’s as nutritious as it is satisfying. It’s also naturally vegan.

Roasting the vegetables enhances their natural flavours, transforming simple ingredients into a bowl of warmth and comfort. The addition of basil-infused stock adds a unique twist, elevating this soup from a simple meal to something truly special.

Ingredient Breakdown

• Cherry Tomatoes: These small, sweet tomatoes are the star of the soup. Roasting them intensifies their natural sweetness, adding depth to the flavour profile.
• Sweet Pointed Peppers (Romano Peppers): These peppers are sweeter and less bitter than bell peppers, bringing a subtle sweetness and a hint of smokiness when roasted.
• Red Onion: Adds a mild, slightly sweet onion flavour, balancing the sweetness of the tomatoes and peppers.
• Garlic Cloves: Roasting the garlic cloves whole mellows their flavour, adding a deep, rich taste that complements the other vegetables.
• Extra-Virgin Olive Oil: Used to coat the vegetables, it helps them roast beautifully and adds a rich, fruity flavour.
• Balsamic Vinegar: Adds a tangy sweetness that balances the rich, roasted flavours of the tomatoes and peppers.
• Mixed Herbs: A blend of dried herbs adds a layer of complexity to the soup, enhancing the overall flavour.
• Sugar: A small amount of sugar balances the acidity of the tomatoes and vinegar, rounding out the flavours.
• Vegetable Stock: A good-quality vegetable stock is key for a rich, flavourful soup. Infusing it with fresh basil adds an aromatic, herbaceous note.
• Fresh Basil: Both leaves and stems are used to infuse the stock with a bright, fresh flavour, adding a unique twist to the soup.
• Parmesan Croutons (Optional): Made with day-old crusty bread, these add a crunchy texture and a hint of cheesy richness, perfect for topping the soup.
• Basil Oil (Optional): A drizzle of basil-infused olive oil adds a fresh, vibrant note, enhancing the overall presentation and flavour.

Why Roasting Makes a Difference

Roasting vegetables is a simple technique that brings out the best in them. When exposed to high heat, vegetables caramelise, creating deeper, richer flavours that are often described as sweet, savoury, and even a little smoky. This is particularly true for cherry tomatoes and red pointed peppers, both of which benefit hugely from the roasting process. The tomatoes become sweet and jammy, while the peppers take on a subtle smokiness. The red onion and garlic also mellow out, losing their raw bite and becoming wonderfully sweet and aromatic. This process is crucial for developing the complex, robust flavours that make this roasted tomato and red pepper soup so irresistible.

The Secret Weapon: Basil-Infused Stock

What sets this roasted tomato and red pepper soup apart is the use of a basil-infused stock. Fresh basil, with its aromatic, slightly peppery flavour, complements the sweet, roasted vegetables perfectly. By infusing the stock with basil while the vegetables roast, you create a base that’s both fragrant and flavourful. This step is simple but highly effective: once the stock is heated and brought to a boil, you remove it from the heat, stir in the fresh basil, and let it steep. This infuses the liquid with a bright, herbal note that really lifts the soup, without turning the whole soup brown.

Tips for Perfectly Blended Soup

The key to achieving a perfectly smooth and creamy texture lies in the blending process. After roasting, add the vegetables to a blender along with the strained, basil-infused stock. Blend until you achieve a smooth consistency. If you prefer a thinner soup, add a bit more stock. If you prefer a thicker texture, you can simmer the blended soup over medium heat, uncovered, for a few minutes to reduce it slightly. This step allows you to customise the soup’s texture to your liking. Remember to adjust the seasoning after blending; a little extra salt or pepper might be needed to balance the flavours.

Elevating Your Soup with Optional Toppings

While the roasted tomato and red pepper soup is delicious on its own, adding a few optional toppings can take it to the next level. Parmesan croutons add a delightful crunch and a burst of cheesy flavour, while a drizzle of basil oil adds a fresh, herby note that pairs beautifully with the roasted vegetables.

• Parmesan Croutons: Making these is easy and they add such a great texture contrast to the creamy soup. Simply toss day-old bread with grated parmigiano reggiano, garlic granules, and a drizzle of extra-virgin olive oil. Bake until golden and crisp. The result is a crunchy, cheesy topping that’s perfect for dipping into your soup. Please note that if you make these, the recipe is no longer vegan.
• Basil Oil: For a more refined finish, consider making basil oil. Fresh basil leaves are pounded into a paste and then combined with extra-virgin olive oil. This green, aromatic oil is perfect for drizzling over the soup just before serving, adding a fresh, vibrant note.

Serving Suggestions

This soup is versatile and pairs wonderfully with a variety of sides. Serve it with a slice of crusty bread for dipping, or alongside a fresh green salad for a light, balanced meal. The soup is also perfect for a starter at a dinner party; its vibrant colour and rich flavour make it an impressive first course. If you’re looking to make it a more substantial meal, consider pairing it with a grilled cheese sandwich or a hearty panini.

Final Thoughts

This Roasted Tomato and Red Pepper Soup is more than just a simple soup; it’s a celebration of the rich flavours that emerge from roasting vegetables. The basil-infused stock adds a unique twist, elevating the soup to something truly special. Whether you’re enjoying it as a comforting lunch or a light dinner, this soup is sure to become a favourite in your recipe rotation. Give it a try, and experience the deep, satisfying flavours for yourself.

Welcome To Soup Season!

If like me you love soups, I have so many different recipes for you to choose from. You can access all my soup recipes here. Some of my favourite include:

• Golden Thai Curry Chicken Noodle Soup: This soup is quite literally a hug in a bowl. The star of the show is the umami, flavour-packed broth, which comes together in just 20 minutes.
• Teriyaki Pork Miso Ramen: This ramen is so incredibly flavourful, which is surprising given that the broth comes together in just 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch that makes the broth taste like it’s been simmering for hours.
• Turmeric Coconut Squash Soup: This autumnal soup is the perfect soup to make on a chilli day. Turmeric and coconut are a match made in heaven and they complement the butternut squash so beautifully.
• Spiced Red Lentil Soup: This thick, creamy vegan spiced red lentil soup is high in protein, packed with flavour and naturally vegan. It’s inspired by the Lebanese classic, shorbet adas.
• Chinese Style Chicken and Sweetcorn Soup: This soup is a comforting classic. It’s perfect for a quick and satisfying meal, especially on cold days when you crave something warm and nourishing.