Roasted tomato and red pepper soup- a timeless classic for an ideal lunch or light dinner. Easy recipe with delicious flavours of oven-roasted tomatoes, fresh herbs and spices.
Happy new week guys!
Anyone else feels the change of the seasons hanging in the air? While I’m nowhere near to let the summer go, I can’t help, but already get a wee bit excited about all things cozy! But I will not get ahead of myself here, and will be fully enjoying these last few weeks of warm evenings and abundance of fresh produce.
Why you should make this roasted tomato soup?
British tomatoes are at their best now, so it’s a perfect time to celebrate that! If you have lots of them, but are not sure what to make, this roasted tomato soup will be a perfect starting point. Tomatoes are also relatively cheap, making this recipe very budget-friendly, but not compromising on a great taste! If you want to get the best tomatoes at the best price, I’ve got a great tip for you- visit your local farmers market just before it closes for the day. Vendors are always selling them for a fraction of the price towards the end of day. Don’t be discouraged if they don’t look their best, because they simply don’t have to!!!
Can I use overripe tomatoes to make this soup?
Absolutely! That’s why it doesn’t really matter, if the tomatoes you have are perhaps not looking their best, or have passed their best days. And that’s what is so great about this recipe! They will be roasted and blended at the end, so their appearance is not that important. The important thing is that lovely, sweet flavour, combined with fresh herbs and spices.
How do you make roasted tomato soup?
That could not be easier! Wash your tomatoes, then cut them in half. You don’t need to worry about removing the skins from the tomatoes, just leave them on, and the blender will do the rest. Place them in a relatively shallow baking tin, then add roughly chopped romano peppers and red onion. Drizzle with some good quality olive oil, season with salt and pepper, add some garlic and thyme springs and roast for 30 minutes. You want the vegetables to be soft, and slightly caramelised. Discard any stalks from thyme, and remove the garlic from its skin. Make sure not to discard any of these lovely juices from the tomatoes, there is so much flavour in them!!!
All that’s left now is to add some red wine vinegar (you can also use balsamic vinegar instead) and sugar, and blend it all away! It’s really that simple! You can stop here, and serve it as it is, or use some extra toppings, if you want to take it to the next level! Toasted seeds or nuts always work well, simple croutons or fresh herbs will also be a great addition.
No more sad, lonely looking tomatoes in the house!
Making this roasted tomato soup is quick, easy and budget-friendly. It’s also a great way to stop wasting any tomatoes just because they do not look pretty. Plus, this is a really versatile recipe. If you skip the red peppers from the ingredient list, and don’t add the water to it, you can use it as a basic tomato sauce! And we all know that tomato sauce always creates the beginning of something beautiful, right?
I hope you have enjoyed reading this post and today’s recipe. As always, it will be great to hear from you, so don’t be shy and leave me a comment below!
This easy recipe for roasted tomato and red pepper soup never gets old! Make it for your lunch or light dinner, serve with some bread on side.
- 400 g tomatoes
- 2 large romano peppers
- 1 medium red onion
- 2 medium garlic cloves (bashed in their skins)
- 1 small bunch of fresh thyme
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 180 ml water
- 1 tbsp sugar
- 2 tbsp ricotta (optional)
Heat the oven to 180 C. Cut the tomatoes in half and place them in a roasting tin. Roughly chop the red peppers and onion and add them to the roasting tin. Drizzle it all with olive oil and season with some salt and pepper. Add garlic cloves and few thyme springs, then roast for about 30 minutes until all the veg has softened. Squeeze the garlic cloves out of their skins, then back to the tin. Remove thyme stalks, leaving the leaves only, and adding them back to the tin.
Drizzle the roasted veg with red wine vinegar, then blend everything in a bullet blender or using a stick blender, add enough water to get a desired consistency (I've used about 180 ml).
Re-heat the soup, add any desired seasoning and spoon into two bowls. Top it up with fresh basil leaves, seeds and ricotta (if using). Drizzle with some more olive oil, enjoy!
This roasted tomato soup can be served hot or cold, and will keep in the fridge for a couple of days, stored in air-tight container. You can also freeze it for up to two months.
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Until next time!