As the leaves begin to turn and the air gets a bit chillier, there’s nothing quite like a bowl of warm, comforting soup to soothe the soul. This Roasted Tomato and Sweet Pepper Soup recipe will warm you from the inside out. Packed with fresh vegetables, aromatic herbs, and a touch of oat cream for creaminess, this soup is both hearty and healthy. Let’s dive into how you can make this scrumptious dish at home.
Ingredients Spotlight:
Before we get started on the cooking process, let’s take a moment to appreciate the fresh and flavorful ingredients that make this soup so special.
- Tomatoes: Rich in vitamins C and K, tomatoes are the star of the show in this recipe. Their natural sweetness and tanginess are enhanced through the roasting process, resulting in a deep, complex flavor.
- Sweet Peppers: These add a lovely sweetness and vibrancy to the soup, complementing the tomatoes perfectly.
- Garlic: Roasting a whole bulb of garlic mellows its pungency, transforming it into a sweet, aromatic component that adds depth to the soup.
- Fresh Herbs and Italian Seasoning: These bring an herby, fragrant note, elevating the soup to a whole new level of deliciousness.
Roasting the Vegetables:
To begin, preheat your oven to a toasty 200°C (392°F). This high temperature is key to getting those lovely caramelized bits on the vegetables, which will infuse the soup with an incredible flavor. Prepare your tomatoes, onions, sweet peppers, and garlic as described in the recipe, and arrange them on a baking tray lined with parchment paper. A generous drizzle of olive oil and a sprinkle of fresh herbs and seasoning, and your veggies are ready to be transformed in the oven. Roasting for 25-30 minutes should do the trick.
Blending the Soup:
Once your vegetables are beautifully roasted, give them a few minutes to cool before transferring them to a blender. This is where the magic happens. Blending the roasted veggies with fresh basil and vegetable broth transforms them into a silky-smooth soup, bursting with flavor. If you find the soup too thick, feel free to adjust the consistency with a bit more broth.
Finishing Touches:
Transfer your blended soup to a pot and warm it up over medium heat. Stir in the oat cream for an extra layer of creaminess, and season to taste with salt and pepper. Let it simmer for a few minutes to allow the flavors to meld together beautifully.
Serving Suggestions:
Ladle the soup into bowls, drizzle with a bit of olive oil and oat cream, and garnish with fresh basil for a touch of color and freshness. And there you have it, a bowl of homemade Roasted Tomato and Sweet Pepper Soup that’s sure to satisfy.
Conclusion:
This Roasted Tomato and Sweet Pepper Soup is more than just a meal; it’s a comforting experience, perfect for those chilly days when you need a little warmth and comfort. Packed with fresh ingredients, full of flavor, and incredibly easy to make, it’s a recipe that’s sure to become a staple in your autumn and winter cooking repertoire. So, gather your ingredients, preheat that oven, and get ready to enjoy a bowl of pure comfort. Happy cooking!
Roasted Tomato and Sweet Pepper Soup
Equipment
- Oven
- Blender
Ingredients
- 1 kg tomatoes of choice or 2.2 lbs
- 2 onions
- 2 sweet peppers
- 1 whole garlic bulb
- Fresh herbs such as thyme, rosemary, or oregano
- Italian seasoning
- Olive oil
- Salt and pepper to taste
- A handful of fresh basil
- 240 ml vegetable broth (1 cup)
- 120 ml oat cream (1/2 cup)
- Extra olive oil oat cream, and fresh basil for garnish
Instructions
Roasting the Vegetables:
- Preheat your oven to 200°C (392°F).
- Wash and cut the tomatoes into halves. Peel and half the onions. Wash the sweet pepper.
- Cut the top off the garlic bulb, exposing the cloves.
- Place the tomatoes, onions, sweet peppers, and garlic bulb on a baking tray.
- Drizzle generously with olive oil, and sprinkle with fresh herbs, Italian seasoning, salt, and pepper.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and have a nice colour.
Making the Soup:
- Once the vegetables are roasted, let them cool for a few minutes. Squeeze the garlic cloves out of their skins and transfer them to a blender along with the rest of the roasted vegetables.
- Add a handful of fresh basil and the vegetable broth to the blender.
- Blend until smooth. If the mixture is too thick, you can add a bit more vegetable broth to reach your desired consistency.
- Pour the blended mixture into a pot and place it over medium heat.
- Once the soup is heated through, stir in the oat cream. Season with salt and pepper to taste.
- Let it simmer for a few minutes for the flavours to meld together.
Serving:
- Ladle the soup into bowls.
- Drizzle with a bit of olive oil and oat cream, and garnish with fresh basil.