- Dish type
- Vegetable soup
- Tomato soup
- Tomato pepper soup
This lovely tomato and red pepper soup is wonderfully delicious and warming. Absolutely delightful sprinkled with crumbled feta.
221 people made this
- 2 tablespoons salted butter
- 1 small red chilli, seeded and minced
- 1 clove garlic, minced
- 10 large tomatoes, chopped
- 5 red peppers, seeded and chopped
- 600ml vegetable stock
- salt and pepper, to taste
- 55ml double cream
MethodPrep:10min ›Cook:35min ›Ready in:45min
- In a saucepan over a medium heat, melt the butter then add the chilli and garlic. Cook until fragrant then add the tomatoes and red pepper. Cook covered for 5 to 6 minutes until beginning to soften. Add the stock, season well and simmer for 10 to 12 minutes. Remove from the heat and blend until smooth using a hand held liquidiser. Pour into warm serving bowls, season to taste and drizzle with a little double cream. Serve immediately.
Reviews & ratingsAverage global rating:(6)
Reviews in English (5)
Loved this recipe but second time I added a sweet potato and small onion that we're going spare- absolutaly delicious.-30 Jun 2014
Added a potato for a bit more body base and spring onions mmmm relish-09 Jan 2018
Added a leek for slight onion taste and crème fraiche to save calories.-10 Dec 2016
Roasted tomato and red pepper soup recipe
S oup may say winter to some, but with our unpredictable weather, we think it's a year-round staple. Especially so when it tastes as good as our tomato and red pepper soup, which is full of the sunshine flavours of the Mediterranean. Our recipe starts by frying off the fresh tomatoes and pepper with onions and garlic, but you could also roast all that veg for extra flavour instead and start on step two. What is imperative, however, is that you have fresh basil, a drizzle of olive oil and a crack of black pepper to serve it.
Find more vegetarian recipes and soup recipes by House & Garden. See all the best recipes from the House & Garden archive.
Roasted Red Pepper Tomato Soup Ingredients
All you need are a few pantry staples to make this delicious vegan soup. The ingredient list also includes common ingredient substitutions.
- Olive oil, onion and garlic – adds depth and flavor while creating the base of the the soup.
- Tomato Paste – tomato paste adds deep, rich tomato flavor without watering it down with extra liquid. I recommend buying tomato paste in a tub. This allows you to add one to two tablespoon at a time without having to open a can, meaning less waste.
- Roasted red peppers – jarred roasted red peppers make this soup come together quickly. They have a sweet bite with smoky undertones that again add to the flavor of the soup. These jars typically come in 12-16 oz sizes. Either will do!
- Roasted tomatoes – make sure to use fired roasted tomatoes for this recipe. The smoky undertones impart the fresh-from-the-oven flavor. You can use fire roasted diced or crushed tomatoes.
- Vegetable broth – thinning out the soup with vegetable broth turns what could be an epic pasta sauce into a soup. This recipe calls for two cups of broth. Add more after blending if you’d like a thinner consistency.
- Italian spices – we’re going with the classics —dried basil, oregano, and thyme. If you don’t have these spices, you can use one tablespoon of an Italian seasoning blend.
- Cashew milk – or almond milk works great in this recipe. Look for milk with around 5-7g of fat per cup. This will ensure the soup is rich and creamy tasting. You can make your own cashew milk by blending 1/4 cup raw cashews and 4 cups of filtered water in the blender. I’d avoid coconut milk due to its strong, sweet coconut flavor.
Healing Roasted Tomato and Red Pepper Soup
- Author: Emily Koch
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 1 x
- Category: Soup, Appetizer, Entree, Side
- Method: roasting, blending
- Cuisine: Gluten Free, Vegan, Vegetarian
- Diet: Gluten Free
This soup is packed with sweet roasted tomatoes and smoky roasted red bell peppers. It’s thick and comforting. It’s great on its own or delicious served with gluten free croutons, bread, or a grilled cheese sandwich.
- 6 cups tomatoes (I used a combo of cherry and vine-ripened, but any kind will do)
- 1 white onion, sliced
- 2 tablespoons olive oil
- 6 to 7 garlic cloves, peeled
- 2 large red bell peppers
- Red pepper flakes to taste (optional)
- Salt to taste
- 2 teaspoons red wine vinegar
- 2 teaspoons olive oil
- Preheat your oven to 400 degrees.
- If using larger tomatoes, cut them into fourths.
- Place the tomatoes and onion on a large rimmed baking sheet (or divide into two smaller baking sheets if too close together). Toss with the olive oil and the salt and spread out evenly.
- Place the garlic cloves on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly so that the cloves are all laying flat. Place the garlic on the baking sheet.
- Roast everything for 20 to 22 minutes, flipping halfway through. Everything should be tender and the tomatoes will have released their juices.
- RED PEPPERS:
- While the tomatoes are roasting start roasting the peppers.
- Gas Stove method: Turn two gas burners on high. Place a red pepper on each gas burner and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper so each side is really black and blistered (see picture). You may see the skin catch on fire every once in awhile.That’s okay, it usually goes out quickly. Don’t walk away from the peppers.
- Broiler Method: Turn on your broiler. If you don ‘t have a broiler that is separate from your oven then you will need to wait until the tomatoes are done roasting. Place the peppers on a rimmed baking sheet and place them as close to the broiler as you can. Broil for 3 to 5 minutes per side, or until all the sides are well charred.
- Once the peppers are charred place them in a large mixing bowl. Cover tightly with plastic wrap. Allow the steam to help loosen the skin, about 5 minutes.
- Use a paper towel to peel off most of the blackened skin from the red pepper. Make sure to leave behind some char as it adds that smoky flavor. I actually like to leave a lot of the char on the pepper.
- Cut the bell pepper, removing the core and seeds.
- Allow the roasted tomatoes to cool slightly. Add all ingredients to your blender, including the red wine vinegar, red pepper flakes, and olive oil, working in batches so that the blender is only halfway full at a time. Blend until smooth.
- Taste and adjust seasoning as needed: more salt to bring out the flavor, or a little red wine vinegar for more tang, or red pepper flakes for a little more heat.
- If the soup has cooled too much you may need to reheat it before serving.
- Serve with gluten free stove top croutons, other gluten free bread, or gluten free grilled cheese sandwich, if desired. Also delicious on its own. Enjoy and be healed my friends!
Broth: If you want a thinner consistency you can add some vegetable broth, or chicken broth. A lot of readers have enjoyed the recipe this way.
Keywords: tomato soup, easy recipe. soup recipe
Preheat the oven to 200C/180C Fan/Gas 6.
Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes.
Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside.
Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked
Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.
Add the hot stock and cook for 5 minutes.
Blend with a stick blender until smooth and place back in the pan to warm through.
For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film.
Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear.
To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top.
You can also roast the peppers in a hot oven. Cut them in half and remove the seeds. Lay them, skin side up on an oiled baking tray and roast for 15 minutes at 220C/200C (fan)/Gas 7.
To make this vegan tomato soup you need only a handful of basic ingredients:
- Red bell pepper
- Red onion
- Garlic cloves
- Olive oil
- Vegetable stock
- Dried/ fresh basil
- Dried/ fresh thyme
For garnishing, you can choose whatever you like. My favorite garnishing for every type of tomato soup is crouton. Other than that I have also used slightly toasted black seeds and chopped coriander leaves as that's my favorite herb. You can use your favorite herbs like basil, parsley, etc.
This vibrant soup is as rich in flavor as it is in color, and it&rsquos very straightforward to make. Throw everything in to roast and then simply blend it into this inviting soup. This is a great recipe to make fresh or in advance for leftovers&mdashit tastes fantastic either way
This delicious recipe is one of over 75 recipes in the book, Medical Medium Cleanse to Heal.
Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. If you&rsquore avoiding tomatoes due to trendy nightshade hatred that constantly recirculates over and over again, you&rsquore missing out on keeping your liver healthy and preventing disease.
Garlic: Since the liver deals with an onslaught of pathogens, it needs herbs and foods that help it fight its cause. Garlic is one such herbal food. The medicinal, pungent, astringent quality of garlic is a pathogen&rsquos worst nightmare. Phytochemical compounds from garlic seep through the walls of the intestinal tract into blood vessels that lead up through the hepatic portal vein into the liver.
Roasted Red Pepper & Tomato Soup
- 1 pound roughly chopped red bell peppers
- 1 pound plum tomatoes
- 1 cup diced onion
- 3 garlic cloves, roughly chopped
- 1/2 cup chopped celery
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 11/2 cups water or Liver Rescue Broth (recipe on page 394 of Cleanse to Heal)
- Fresh basil, to serve
Preheat oven to 400°F/200°C. Line a baking dish with parchment paper. Add the chopped peppers, tomatoes, diced onion, garlic, celery, thyme, and red pepper flakes (if desired) to the baking dish. Mix well. Place in the oven and roast for 20 to 25 minutes, until browned and tender.
Remove from the oven and add to a blender together with the water or Liver Rescue Broth. Blend until smooth. Pour into a pot and heat until simmering. Ladle into soup bowls and garnish with fresh basil. Serve immediately.
When choosing between water and Liver Rescue Broth for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn&rsquot called for because it&rsquos very difficult to find a variety that&rsquos free from oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Liver Rescue Broth in advance and freeze it (consider ice cube trays for easy thawing) so you have it on hand for recipes like these.
Find over 75 more delicious, healing recipes in Cleanse to Heal for you and your family.
This item posted: 11-Aug-2020
Anthony William, Inc. - Disclaimer for Medical Medium Blog
Tomato and red pepper soup recipe - Recipes
1. Preheat your oven to 200 C / 400 F. Line a baking sheet with parchment paper
2. Cut the tomatoes into quarters and each quarter in half (eighths), the bell pepper/capsicum into large pieces, onions into large wedges, and separate the layers of onion, peel the whole garlic cloves, remove fresh basil leaves from stem. Put into deep bowl
3. Sprinkle the salt, dry oregano and sweet paprika over the cut vegetables in the bowl. Toss to distribute spices evenly
4. Pour the lemon juice and oil over the vegetables in the mixing bowl. Toss to coat all the vegetables well
5. Distribute the vegetables evenly onto the parchment lined baking sheet
6. Place into the middle position of your preheated oven and bake for 20 minutes
7. 5 minutes before the vegetables are done (15 minutes into baking) pour your stock into a medium soup pot and bring the broth to brisk simmer
8. Spoon the roasted vegetables and basil into the simmering stock (pour any juices and oil into the pot as well). Bring back to a brisk simmer and cook for 5 minutes
9. Puree the stock and vegetables in small batches and pour into a clean bowl. This is the completion of version 1 (Campbell Tomato Soup version)
To make VERSION 2
10. Pour the pureed soup back into your cooking pot
11. Add the full can of Thai Kitchen (or equivalent, organic and with no additives) full fat coconut cream
12. Add the cayenne pepper, garam masala, turmeric, stir and simmer for 5 minutes
13. SERVING SUGGESTION: drizzle 1 tablespoon of either a good quality olive oil or cream over the soup and garnish with a few small fresh basil leaves. Enjoy!
How to puree the roasted tomato and red pepper soup
Whenever I make a pureed soup, I use an immersion blender to blend the soup directly in the pot. It&rsquos SO EASY!
You can transfer the soup to a traditional standing blender if you don&rsquot have an immersion blender. But if you don&rsquot have one, I highly recommend getting one. Truth be told, I don&rsquot even own a standing blender! For smoothies, I just add ingredients to a wide-mouth cup and stick the immersion blender right in to make a single serving smoothie. I did this when I made baby food, too.
Just add the roasted tomatoes to a large pot with heated up chicken stock (or vegetable stock), and a whole jar of roasted red peppers. No need to drain them- just add the water they come in too.
And blend away! At this point, if you&rsquore pressed for time, you can eat the soup as is. It will be more rustic and chunkier. But in the next step, I&rsquoll explain how to make it super smooth and creamy.
Roasted Red Pepper and Tomato Soup (YUM!)
Soup season is definitely here. There are not many things that can warm you up quickly like a bowl of steaming hot soup. In this recipe, red peppers and tomatoes are paired with rosemary and thyme and roasted in the oven. The unique flavors of this combination are blended together to make a rich and healthy bowl of soup.
Roasting the peppers and tomatoes intensifies their flavors in this recipe. To start the vegetarian-friendly recipe, chop up the peppers and tomatoes and arrange them on a rimmed baking sheet. Drizzle with a generous amount of olive oil and sprinkle with salt and pepper. Fresh rosemary and thyme also lend their flavors to the soup, so scatter the herbs over the vegetables on the baking sheet. Then roast everything together for 35-40 minutes.
At this point, you simply transfer everything on the baking sheet right into the blender. Add a little apple cider vinegar, tomato puree, and then broth. Blend until the soup reaches your desired consistency, and it’s that easy! I like a thick, creamy soup, but you can add more broth if you would like to thin it out (or you could even leave it chunky). Adjust the seasonings to taste and then serve while it’s still warm and steamy. Or, alternatively, the recipe can be easily doubled, and then packaged up to place in the freezer for a satisfying winter treat later in the season.
Roasted red pepper and tomato soup was one of my go-to soups to buy at Trader Joes until I realized how much better the homemade version tastes. The only problem with this soup is that I always want to eat about four grilled cheese sandwiches with it. It’s so simple – you roast some veggies in the oven, blend them, and out comes an amazing, tasty meal! The soup is a delicious first course, or makes a bright, healthy lunch.
Watch the video: Paprikasuppe (October 2021).