This incredibly delicious and easy Roasted Red Pepper & Tomato Soup is ready in just 45 minutes. It’s also secretly healthy AND creamy, without the need for adding cream. Read my secrets for making a creamy tomato soup, without cream!
Well, hello there! I’m super excited to be sharing my favourite tomato soup with you guys today.
Let me say this first though, I’m actually not a soup person. You won’t ever hear me say, hmmm, it’s so chilly today, I really want a good bowl of soup today.
Except for the days I want this roasted pepper and tomato soup. Because this is the only soup, I really, really love. I mean don’t get me wrong, soup is great but if you give me a choice between pasta and soup, I’ll always go for a bowl of pasta.
Says the person who has posted two other soup recipes: Hot and Sour Soup and Chinese Chicken Corn Soup. Those are great soup recipes, btw. But if you ask me to choose between soups, I’ll always go for this Roasted Red Pepper and Tomato Soup.
Okay, now that you’ve had to read my novella over how soup is great but pasta is greater, blah blah, let’s get down to the recipe basics! 🙂
Fresh Tomatoes vs Canned Tomatoes
In this roasted red pepper and tomato soup, we roast fresh tomatoes (cherry tomatoes & Roma tomatoes), along with some red pepper.
Why go for fresh tomatoes, when you can easily use canned tomatoes? I think the flavour that you get from fresh tomatoes that are roasted, is much more delicious and flavourful than using canned tomatoes.
Roasting the tomatoes and red pepper is so worth it. You’ll never go back to using canned tomatoes for tomato soup, I promise you! 🙂
So How Do You Make Roasted Red Pepper and Tomato Soup?
We use fresh tomatoes in this soup, and its so worth it to roast the tomatoes and red pepper until they’re lightly charred. We’re talking big time flavour here, as compared to using just canned tomatoes.
Creamy Tomato Soup without Cream
While the tomatoes, red pepper and onion are roasting, we also fry a small potato on stove top.
Why potato? Because the potato adds creaminess and thickness to this fresh tomato soup without having to add cream.
So technically this roasted red pepper and tomato soup is pretty healthy.
Oh, we also add a touch of basil pesto, which I feel adds a great overall punch to the tomato soup.
In the end, we use a hand blender to blitz the soup until its smooth. You may use a regular blender, but make sure the soup has cooled down before blitzing it in the blender, as hot liquid can make your blender explode from the pressure!
What to Serve with this Roasted Red Pepper and Tomato Soup?
I like to keep it simple, and just serve some plain or garlic French bread with this tomato soup. But if you’d like to go for something more fancy, these Cheesy Olive Bread or this Chicken Alfredo Bread are to die for! Yum, yum!!
I do hope you try this tomato soup, because I can guarantee that even if you’re not much of a soup person like me, you’ll definitely love this creamy tomatoey soup!!
Enjoy!! 🙂
Roasted Red Pepper & Tomato Soup
Ingredients
- 1 kg tomatoes halved lengthwise
- 500 grams cherry tomatoes halved lengthwise
- 4 tablespoons olive oil divided
- Salt and pepper
- 1 large yellow onion chopped
- 1 red bell pepper deseeded and sliced
- 8 garlic cloves
- 1 small potato diced
- 2 tablespoons tomato paste
- 4 cups chicken or vegetable broth
- 2 teaspoons basil pesto
- 1/4 cup shredded parmesan cheese optional
Instructions
- Preheat oven to 430 F / 220 C. Place both types of tomatoes, onion, red bell pepper and garlic cloves, on a baking tray. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss the vegetables so that they are coated evenly.
- Roast for about 25-30 minutes until the vegetables are soft and slightly charred.
- While the vegetables are roasting, heat two tablespoons of olive oil in a large pot and fry the chopped potato until golden brown and cooked through.
- Add the tomato paste and stock and cover until it comes to a boil.
- Now add the roasted vegetables and cook for another 10 minutes on medium high heat.
- Add the basil pesto and blend the soup until smooth. I used a hand blender to blend the soup, but you may use a blender as well.
- Add the parmesan cheese if using, and stir it through until its melted.
- Serve immediately with garlic bread or a side of salad.
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