Soups/ Starters/ Vegetarian recipes

Light Roasted Tomato and Red Pepper Soup

Light Roasted Tomato and Red Pepper Soup with basil, a delicious homemade recipe to comfort you no matter the season. It might be simple, but the flavours are fantastic. Healthy, easy to make, low in calories, and better than any store-bought soup

Overhead shoot of a bowl of Light Roasted Tomato and Red Pepper Soup garnished with basil leaves

Dinner should always be nice and light, as this will (should) ensure a good night sleep. And a lovely soup can be the answer. A few simple ingredients, a few tricks, a bit of magic, a blender, and voilà, dinner is served.

Tomatoes are at their best in August, they are juicy, extremely tasty, and would be rude not to use them as much in as many recipes.

Cooking at home is so easy, and l cannot believe how much money people spend on ready-made soups. So many nasty ingredients are added to give a better taste. I am always shocked to read some labels,  you hardly get any vegetables in your soup. Not to mention the soups in sachets, which are really bad for our health.

Unfortunately, once the tomato season is gone, most of them are tasteless, even if we can easily find them in any supermarket all year around. And that’s because they are probably full of nastiness to get them grow quickly, beautifully round, and red.

Mum always has tomatoes in her garden in summer time, and I must say, not a single tomato looks like each other. They are never perfectly round, spotless, but guess what, they are the tastiest, and best tomatoes in the world. No chemicals to alter their taste, just the real deal.

This roasted tomato and red pepper soup, for instace, it’s one of my favourite recipes ever. It’s dead easy to make, and you know you can actually control the amount of salt that goes in. Canned soup are known to have a rather worrying amount of salt added.

Collage of 3 photos to show how to make roasted tomato and red pepper soup

About the tricks, I know that anyone can make a soup, what can be so difficult about that. But still, if you want to make a top notch soup, and not any bland soup, then there are a fews tips for you.

And with the tomato soup, roasting will always give you that unique deep flavour that we are after. You can add all the ingredients in the pan and just boil them, but that would be just some okayish soup.

Roasting, however, is something else. The full flavours are released, and you are left with something a lot more delicious than the canned soups. You can also roast the onion at the same time, but l prefer to light fry it to get that lovely caramelised taste.

Some people may like to serve the soup with cream as well, I just added a bit on top, but you can also add some while you blend the tomatoes and the peppers. If you like your soup with a bit of a kick, try making it spicy by adding some chilli flakes to it.

A bowl of Roasted Tomato and Red Pepper Soup garnished with cream and basil

If you’ve liked my ROASTED TOMATO AND RED PEPPER SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote
Overhead shoot of a bowl of Light Roasted Tomato and Red Pepper Soup garnished with basil leaves and cream
Roasted Tomato and Red Pepper Soup
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Light Roasted Tomato and Red Pepper Soup with basil, a delicious homemade recipe to comfort you no matter the season. It might be simple, but the flavours are fantastic. Healthy, easy to make, and better than any store-bought soup

Course: Soup
Cuisine: International
Keyword: cream soups
Servings: 2 people
Calories: 214 kcal
Author: Daniela Anderson
Ingredients
  • 8 large tomatoes
  • 2 red peppers
  • 1 1/2 cups vegetable stock
  • 1 tbsp vegetable oil
  • 1 onion
  • 1 tbsp fresh basil
  • cream to serve (optional)
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 200 degrees C. (390 Fahrenheit).

  2. Cut the tomatoes in quarters and place them on a roasting tray along the red peppers.

  3. Roast for 45 minutes or until the skin of the peppers is charred and soft, and the tomatoes are roasted.

  4. In a pan, add one tbsp of vegetable oil. Cut the onion finely and fry until golden.
  5. Remove the skin of the peppers, then add them to the pan together with the roasted tomatoes.

  6. Add the vegetable stock and stir. then leave to cook for about 5 minutes.

  7. Add half of the tablespoon of chopped basil, and season well with salt and pepper.

  8. Remove from the heat and allow it to cool.
  9. Pour the soup in the blender and blend until smooth.
  10. Sieve the pips out, then transfer to a pan and reheat it.
  11. Transfer to a bowl and serve hot with some cream.

Nutrition Facts
Roasted Tomato and Red Pepper Soup
Amount Per Serving
Calories 214 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Sodium 736mg 31%
Potassium 1497mg 43%
Total Carbohydrates 33g 11%
Dietary Fiber 9g 36%
Sugars 21g
Protein 6g 12%
Vitamin A 165.4%
Vitamin C 270.8%
Calcium 7%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Roasted tomato soup with basil

Roasted tomato soup with basil

Roasted tomato soup with basil

Roasted tomato soup with basil

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9 Comments

  • Reply
    Amy
    November 21, 2015 at 5:13 pm

    Mmmmmmm……Good manners: The noise you don’t make when you’re eating soup. Delicious ?

    • Reply
      Daniela Apostol
      November 21, 2015 at 5:45 pm

      ? thank you for stopping by!

  • Reply
    milliethom
    November 22, 2015 at 8:45 pm

    I love homemade soup and make a lot of it, and this one, with the basil, looks very tasty. I freeze some of mine in individual portions, too. I’ve read that roasting many vegetables for soup improves the flavour – like butternut squash. I’ll give it a try with this one. Thank you for a lovely recipe. 🙂

    • Reply
      Daniela Apostol
      November 22, 2015 at 9:42 pm

      Thank you! Glad you like it ?

  • Reply
    cookingwithauntjuju.com
    November 22, 2015 at 10:56 pm

    I love to make tomato soup using fresh tomatoes but unfortunately our tomato season is over. Looks delicious 🙂

    • Reply
      Daniela Apostol
      November 22, 2015 at 10:59 pm

      Thank you! Indeed, using fresh tomatoes when they are in season adds a distinct flavour to the soup.

  • Reply
    Ruta
    December 2, 2015 at 3:08 pm

    This Looks very tasty… definitely gonna try this recipe…!!! Thanks for sharing..!!!

    • Reply
      Daniela Apostol
      December 2, 2015 at 5:22 pm

      Thank you very much, l hope you’ll like it ?

    • Reply
      Daniela Apostol
      December 2, 2015 at 8:46 pm

      Thank you! 🙂

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