Looking for a light weeknight dinner? You’ve come to the right place. Creamy, dreamy and yum – this vibrant Roasted Tomato and Red Pepper Soup will make you happy. It’s perfect for the winters and a great way to use extra tomatoes.
You can eliminate the red pepper and add in some fresh red chilli and basil to take it up a notch. When I say this is an easy soup – I mean it. Throw some veggies for roasting, blend and season – that’s it! Best eaten with some toasted bread to dip into the soup.
If you make this Roasted Tomato & Red Pepper Soup or would like to try my other soup recipes, click here. Do tag me on Instagram if you make this, enjoy!
Roasted Tomato and Red Pepper Soup
10
minutes30
minutesIngredients
1 whole red bell pepper (red capsicum)
3-4 tomatoes
1 whole pod of garlic
3 tbsp olive oil
1 tbsp red chilli flakes
1/2 cup fresh cream (full-fat)
1/4 cup water
Salt to taste
1 tsp freshly ground black pepper
Directions
- Preheat the oven to 170°C and keep a baking tray/roasting dish ready.
- Into the tray, add in the chopped tomatoes, chopped red peppers and garlic. Add in the olive oil and coat generously.
- Roast for 30-40 minutes or until they are soft and starting to brown around the edges.
- Remove from the oven and let them cool completely.
- Squeeze the garlic from the pods – they should come out easily.
- Add the roasted vegetables and squeezed garlic to a blender along with water and cream. Blend until smooth.
- Add in the seasoning – salt, red chilli flakes and ground black pepper and blend again.
- Garnish with cream and black pepper.
- Enjoy!
