Roasted Tomato & Red Pepper Soup

Ingredients

• 12 tomatoes
• 2 red peppers
• 1 large onion
• 3 mini bulbs garlic (Alternatively, use 1–2 large garlic bulbs.)
• 2 tbsp olive oil
• 1 tbsp tomato purée
• 1 tbsp balsamic vinegar
• 500 ml vegetable stock
• 50 ml double cream (Use 50–70 ml.)
• fresh basil (Use a large handful.)
• 1 tsp dried oregano
• 1 tsp paprika
• salt and black pepper (To taste.)
• chilli flakes (Optional, to taste.)
• 1 tsp sugar (Optional; add up to 1 tsp only if the tomatoes taste particularly acidic, as needed to balance acidity.)

Steps

1. 1

   Preheat the oven to 200°C (about 400°F).

2. 2

   Chop the tomatoes, red peppers, and onion. Arrange the chopped vegetables in a baking dish with the garlic.

3. 3

   Drizzle the vegetables and garlic with the olive oil. Season with the dried oregano, paprika, salt, black pepper, and optional chilli flakes.

4. 4

   Roast for 45–60 minutes, until the vegetables are tender and nicely roasted. Let the tomatoes and peppers develop browned, caramelized edges for the best roasted flavor.

5. 5

   Transfer the roasted vegetables to a pot. Squeeze the softened roasted garlic from its skins into the pot.

6. 6

   Stir in the tomato purée and cook for 1–2 minutes.

7. 7

   Stir in the balsamic vinegar.

8. 8

   Add the vegetable stock and simmer for 10 minutes.

9. 9

   Add the fresh basil and blend the soup until completely smooth.

10. 10

    Stir through the double cream and adjust the seasoning.

11. 11

    If the tomatoes taste particularly acidic, add up to 1 tsp sugar as needed to balance the acidity.

12. 12

    Serve hot, ideally with a crispy grilled cheese for dipping.

Notes

The source suggests serving the soup with a crispy grilled cheese for dipping. The source does not provide instructions for making the grilled cheese. Cream quantity is given as a 50–70 ml range.

Nutrition per serving

• soup
• main
• vegetarian
• comfort food
• roasted
• blended
• cold-weather
• gluten-free