Roasted Red Pepper and Tomato Soup
User Reviews
4.9
Roasted Red Pepper and Tomato Soup
Description
This soup starts by gently cooking diced onion, garlic, carrot, and celery in olive oil, building a savory base. Roasted red peppers and ripe tomatoes are then added and cooked briefly before vegetable stock, fresh basil, sea salt, black pepper, and balsamic vinegar are incorporated. The mixture is brought to a boil and simmered to meld flavors. After cooking, the soup is blended until smooth and strained through a fine mesh sieve for a refined texture.
The roasting of the peppers adds a sweet, smoky depth while the balsamic vinegar contributes acidity and complexity. Fresh basil provides herbal freshness. The soup’s smoothness and vibrant color make it versatile for lunch or light dinners, and it pairs well with crusty bread or can be thickened with rice or pasta added before serving.
Several practical tips include using jarred roasted peppers for convenience, substituting herbs like thyme, parsley, or coriander for basil, and optionally roasting the tomatoes for intensified flavor. The strained vegetable pulp can be repurposed to thicken other sauces, and adding pine nuts before serving can introduce a pleasant crunch. Cooling soup before blending in a jug blender is advised to avoid damage due to hot liquid.
Ingredients
- 1 tablespoon olive oil
- 1 carrot diced
- 2 red bell pepper roasted
- 1 rib celery diced
- 2 garlic crushed, clove
- 6 tomato
- 1 onion diced
- 700 ml vegetable stock
- 2 tablespoon balsamic vinegar
- 1 handful basil finely chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 1 Onion, 2 Garlic clove, 1 Carrot and 1 rib Celery and gently cook for 4 minutes.
- Add 6 Tomatoes and 2 Roasted red peppers and cook for a further 2 minutes.
- Add 700 ml Vegetable stock, 1 handful Fresh basil, 1 pinch Sea salt and ground black pepper and 2 tablespoon Balsamic vinegar and bring to the boil. Simmer for 10 minutes.
- Blend the soup until smooth and then sieve through a fine mesh sieve.
Notes
- Use leftover vegetable pulp from sieving to thicken other dishes or sauces.
- Jarred roasted red peppers can replace fresh roasted ones for convenience.
- Swap basil with thyme, parsley, or coriander to change flavor profiles.
- Add a small potato during cooking for a thicker soup texture.
- Roasting the tomatoes can deepen the flavor further.
- Add basil after blending to avoid browning from premature mixing.
- Use a stick blender or cool soup before blending in a jug blender to protect blender parts.
- Vegetable stock can be substituted with chicken stock for richer taste.
- Add cooked rice or orzo pasta to bulk up the soup.
- Garnish with pine nuts for added texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 109kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 48mg | 2% |
| Potassium | 581mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6850IU | 137% |
| Vitamin C | 33mg | 37% |
| Calcium | 70mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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