Roast Tomato And Capsicum Soup Recipe

This roasted tomato and red pepper soup recipe is my comfort zone in a bowl—it’s like giving yourself a warm hug after a long day. I love how the roasted veggies transform into a rich, flavorful soup that pairs perfectly with a slice of crusty bread, making it my go-to whenever I need a cozy, delicious meal!

I adore the warm, nourishing flavors of my roasted capsicum and tomato soup. With ripe tomatoes and vibrant red capsicums, this recipe is seriously packed with antioxidants and vitamins.

The depth from roasted garlic, onion, and a touch of balsamic makes this soup a hearty starter or main. It’s perfect for dipping crusty bread, and I promise you, it is in no way lacking in flavor or variety.

Ingredients

Tomatoes possess a wealth of antioxidants, notably lycopene, which not only confer them with fabulous red hues but also render them a powerful presence in the pantheon of Healthful Foods.

And they are not done.

Lyco-mine, a powerful antioxidant, plus the healthful benefits of quercetin, beta-carotene (yes, a provitamin A), vitamin C, and other (as yet unidentified) compounds make tomatoes an incredibly versatile base for a most delectable and colorful dish.

And that’s not even considering the natural sweetness that makes already lip-smacking summer fruits seem like candy.

Red Bell Peppers: Vitamin C levels are sky high.

They are also sweet and contribute a big, bold color.

Onion: Provides richness and delicate sweetness; is rich in antioxidants.

Garlic imparts a strong taste and is recognized for fortifying the immune system.

Cooking with Olive Oil: Fats friendly to the heart; good for roasting.

Vegetable Broth: Flavor base; very low in calories, adds moisture.

Balsamic Vinegar: Provides a sweet-sour balance; elevates overall flavor.

Herbs de Provence (thyme, basil): These aromatic and earthy herbs add depth of flavor.

Ingredient Quantities

• 6 ripe medium-sized tomatoes, halved
• 2 red bell peppers (capsicums), seeds removed and quartered
• 1 medium onion, quartered
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups vegetable stock
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• Fresh basil leaves for garnish (optional)
• Crusty bread for serving (optional)

Instructions

1. Set your oven to heat up to 400°F (200°C).

2. Place the tomatoes (cut-side up), red bell peppers (quartered), onion, and whole garlic cloves on a large baking sheet.

3. Vegetables should be coated evenly in olive oil; they should be coaxed into a tranquil state of alliance with the oil. Salt and freshly ground black pepper should be sprinkled on with wild abandon. These precursors to the toss are crucial to achieving a vegetable medley that tastes good. That’s because olive oil tastes good, and salt and freshly ground black pepper taste good.

4. Preheat oven to 25-30 minute roast. Until the tender charred slightly vegetables are.

5. Take the baking sheet from the oven and allow the vegetables to cool a bit.

6. Place the roasted veggies in a blender or food processor. Pour in about a cup of vegetable stock. Blend everything together until smooth.

7. Blend the mixture and pour it into a large pot. Stir in the remaining vegetable stock, balsamic vinegar, dried thyme, and dried basil.

8. Get the soup to a bubble, and then reduce the heat to maintain a gentle simmer. Stir every so often and let the soup hang out on the stove for about 10 minutes—it can go longer if you want or need it to, and you can even use the soup as a base for a very delicious but simple sauce.

9. If necessary, taste and re-season with additional salt and pepper.

10. Serve the soup hot. If desired, garnish with fresh basil leaves. Accompany the soup with crusty bread for dipping.

Equipment Needed

1. Oven
2. Large baking sheet
3. Knife
4. Cutting board
5. Measuring spoons
6. Blender or food processor
7. Large pot
8. Stove
9. Wooden spoon or ladle
10. Serving bowls
11. Ladle

FAQ

• Can I use canned tomatoes instead of fresh?If fresh tomatoes aren’t available, you can use canned tomatoes. But fresh tomatoes, when roasted, greatly intensify the soup’s flavor.
• Can I make this soup vegan?This recipe is already suitable for vegans; it calls for vegetable stock and contains no animal products.
• What can I substitute for red bell peppers?Orange or yellow bell peppers can be used for a different flavor with the same sweetness.
• Is there a way to make this soup spicier?If you want to turn up the temperature, toss a pinch of red pepper flakes or a diced chili with the vegetables before popping them in the oven.
• How long can I store leftovers?Leftovers can be stored in the refrigerator in an airtight container for up to 3 days or frozen for up to 3 months.
• Can I use dried herbs instead of fresh?Indeed, the recipe calls for dried thyme and basil, yet if you have access to it, you can amp up the flavor and the looks by garnishing with fresh basil.
• What is the best way to blend the soup?It is convenient to use an immersion blender for blending directly in the pot. However, if it is smoothness you seek, a countertop blender can achieve that when used in batches.

Substitutions and Variations

Tomatoes:
Use canned whole tomatoes or cherry tomatoes instead for a sweeter flavor.
Red bell peppers (capsicums):
Yellow or orange bell peppers can be used instead for a different color but similar taste.
Olive oil:
Use avocado oil or sunflower oil instead.
Vegetable stock:
For added depth, use chicken broth or water with a little bit of soy sauce.
Dried thyme:
Replace dried oregano or fresh thyme with an equal amount (1:1 ratio).

Pro Tips

1. Roasting Technique For an extra layer of flavor, try roasting the vegetables under the broiler for the last 2-3 minutes. This will add a nice char that enhances the depth of the soup.

2. Tomato Prep If you have a bit more time, consider roasting the tomatoes alone for an additional 10 minutes before adding the other vegetables. This allows the natural sugars in the tomatoes to caramelize more, intensifying their flavor.

3. Enhance with Spices Add a pinch of smoked paprika or cayenne pepper when simmering the soup to introduce a subtle smoky or spicy note, which complements the sweetness of the roasted vegetables.

4. Creamy Variation For a creamier texture, add a splash of heavy cream or coconut milk to the soup after blending. This not only enriches the soup but also balances out the acidity of the tomatoes.

5. Fresh Herb Finishing Touch If you have them on hand, stir in a handful of fresh herbs like basil or parsley just before serving. The fresh herbs will infuse the soup with a vibrant, aromatic note that brightens up the dish.