To me, the Tomato Red Pepper Soup is the most versatile soup out there. Really easy to make, goes perfectly with any sandwich on its side and it’s absolutely delicious. I love having it with a grilled cheese sandwich on the side on chilly days. And that’s why most of the time this is my go-to comfort food.
Tips and tricks for the best Tomato Red Pepper Soup:
-Roasting the vegetables gives the soup an incredible smoky flavour and enhances their taste. Just cut the onions and tomatoes in halves and throw them on a tray lined with baking paper and drizzled with olive oil. Bake the vegetables for half an hour at 200, turning them when needed.
-For the red peppers to have that smoky flavour, roast them on a grill or dirrectly on the stove top. Don’t worry if the peel looks burnt, it will come off!
-If you want a vegan option, simply use plant based milk and cream for this recipe. I’d recomment oat milk and this cooking cream, because it has the least flavour and wouldn’t interfere with the ones from the vegetables.
-P.S.: If you’re in a hurry, you can simply sauté the red peppers with the onion and garlic instead of roasting them in the oven. That will only take a few minutes.
-You can use canned tomatoes if wanted. If you’re using fresh tomatoes, dip them in boiling water for a minute to peel them easier.
-Also, if you want to ugrade your soup throw 1 cup of shredded cheese in the simmering pot and allow it to melt completely before putting the soup in the blender.
-It’s best served with homemade croutons or a grilled cheese sandwich.
-You can use the leftover as a pasta sauce.
Tomato Red Pepper Soup
- 3 red bell peppers (I used sweet Kapia red peppers)
- 4 large tomatoes (800g) or 2 cans of diced / whole tomatoes
- ¾ cup tomato sauce (175 ml)
- 1 medium onion chopped
- 4-5 cloves garlic or 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp sugar
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 tsp dry basil
- 1 cup stock or water
- 1 cup milk regular or plant based
- ½ cup cooking cream regular or plant based
- 1 cup shredded cheese (best use cheddar)
- few basil leaves for topping
- croutons for serving
- Peel the onion and garlic, halve the tomatoes and onions and place them in a heat ressistant pan drizzled with olive oil. Bake them at 200°C for about 25 mins or until cooked, turning them from time to time.
- While the vegetables are in the oven, roast the red peppers dirrectly on the stove top or on a grill. Turn them from time to time, when the peel is black. Place them in a bowl and cover for 10-15min after roasting.
- Peel the red peppers and remove their stems and seeds. Peel the tomatoes. Transfer all the vegetables in the blender or use the immersion blender to purée the soup.
- Pour the puréed vegetables in a medium pot along with the water, milk, cream and cheese (if chosen) and simmer for at least 10 minutes. Blend again if needed.
- Serve topped with croutons, more cream and some more cheese if wanted.