Healthy 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.
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.
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.
HOW TO MAKE THE BEST ROASTED TOMATO AND RED PEPPER SOUP
Roasting the tomatoes will give you that unique rich flavour that we love. You can add all the ingredients in the pan and just boil them, but that would be just some okayish soup, not an amazing one. You can also roast the onion at the same time, but l prefer to light fry it to get that lovely caramelised taste.
- cut the tomatoes into quarters or halves and place them on a roasting tray together with the red peppers
- roast for 45 minutes until soft, and the red peppers have the skin charred
- in a pan, heat up the oil, add the onion and gently fry until tender
- add the roasted tomatoes and peppers (remove the skin), the vegetable stock, and leave to cook for about 5 minutes
- season well, add the herbs, and blend until smooth
- garnish with cream, or skip it for a vegan version
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.
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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
- 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
Preheat the oven to 200 degrees C. (390 Fahrenheit).
Cut the tomatoes in quarters and place them on a roasting tray along the red peppers.
Roast for 45 minutes or until the skin of the peppers is charred and soft, and the tomatoes are roasted.
In a pan, add one tbsp of vegetable oil. Cut the onion finely and fry until golden.
Remove the skin of the peppers, then add them to the pan together with the roasted tomatoes.
Add the vegetable stock and stir. then leave to cook for about 5 minutes.
Add half of the tablespoon of chopped basil, and season well with salt and pepper.
Remove from the heat and allow it to cool.
Pour the soup in the blender and blend until smooth.
Sieve the pips out, then transfer to a pan and reheat it.
Transfer to a bowl and serve hot with some cream.