Roasted Red Pepper And Tomato Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
278 kcal
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Course
Main Course, Soup
Roasted Red Pepper And Tomato Soup
Description
The Roasted Red Pepper and Tomato Soup features key ingredients roasted at high heat to caramelize and soften the vegetables, including cherry tomatoes, red or yellow peppers, red onions, and garlic cloves coated in olive oil, salt, and pepper. After roasting, the vegetables are blended with fresh basil and mascarpone to produce a smooth, rich consistency. The mascarpone contributes creaminess without overpowering the bright vegetable flavors.
The soup's flavor balances the sweetness developed from roasting with the fresh herbal notes from basil, complemented by the gentle richness of the mascarpone. The garlic adds depth, and the roasted onions bring natural savoriness. This method creates a smooth soup with a layered taste profile and moderate thickness.
The soup is ideal as a warming starter or light main paired with crusty homemade bread, making it filling and satisfying. It can be served shortly after preparation or refrigerated for later use. For vegan or dairy-free options, substitute mascarpone with coconut milk or blended cashews to maintain creaminess. The recipe is also suitable for freezing.
Ingredients
- 500 g cherry tomato red and/or yellow
- 2 red pepper deseeded and roughly chopped, and/or yellow peppers
- 2 red onions peeled and chopped into wedges
- 8 cloves garlic skins removed
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
- 30 g basil
- 100 g mascarpone
Instructions
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Place the tomatoes, peppers, onions, garlic, oil, salt and pepper in a large roasting tray and toss to coat the vegetables evenly in the oil, salt and pepper. Arrange everything in a single layer and place in your preheated oven.
- Roast the veggies for 30 minutes, then remove from the oven and tip into your blender along with the basil and mascarpone. Blend, using the fruit and veg setting for 1min 30 secs, or until smooth.
- Serve with homemade bread.
Notes
- For a vegan or dairy-free version, replace mascarpone with about 100ml coconut milk or blend in cashews with water before blending the soup.
- Different blenders may require 1-2 minutes of blending for smooth texture; strain the soup if a finer consistency is desired.
- This soup freezes well, making it suitable for batch cooking and storage.
- Nutrition details are approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Sodium | 33mg | 1% |
| Potassium | 524mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 3220IU | 64% |
| Vitamin C | 111.8mg | 124% |
| Calcium | 90mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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