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Roasted red pepper and tomato soup in a white bowl with a spoon on the left and grilled cheese sandwich on the right
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Roasted Red Pepper and Tomato Soup

This soup is filled with flavour and so so hearty and comforting
Prep Time35 minutes
Cook Time10 minutes
Keyword: easy recipes, low carb recipes, roasted red pepper soup, vegetarian recipes
Servings: 4

Ingredients

  • 340 gram roasted red pepper
  • 5 roma tomatoes
  • 3 tablespoon olive oil
  • 1 onion cut into petals
  • 1 bulb garlic keep whole with top cut off
  • 1 tablespoon fresh thyme
  • 2 green chilli
  • 2 cups vegetable stock
  • 8 fresh basil leaves
  • 1/4 cup fresh cream
  • 1/3 cup parmesan cheese grated
  • salt
  • pepper

Instructions

  • Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper and set aside
  • Chop the top of the garlic. Chop the tomatoes into fours and cut the onion into petals.
  • Drain the liquid from the roasted red pepper. Place all the veggies, including the roasted red peppers, on the tray. Drizzle the olive oil over the veggies. Sprinkle the thyme on top. If you wish you can place the thyme with the sprigs and remove the sprigs once roasted. Season with pepper
  • Pop the tray into the oven and roast the veggies for 30 minutes or until slightly charred, but not burnt
  • Add the veggies to a blender. Squeeze the roasted garlic and discard the skin. Add 1 cup of vegetable stock and the basil to the blender and blend until smooth
  • Add the soup to a pot. Add the other cup of stock and heat through. Add the fresh cream. Add pepper and add salt only if required
  • Serve warm with a drizzle of olive oil, a sprinkle of parmesan cheese and some grilled cheese sandwiches

Notes

  1. You can roast 2 fresh red peppers and use that in the soup instead of store bought
  2. If you prefer you can leave out the fresh cream and use yogurt instead
  3. Some vegetable stock can be quite salty so you can use 1 cup water and 1 cup stock if you prefer