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–+ servings
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5 from 2 votes

Roast Tomato and Pepper Soup

This roast tomato and pepper soup has a garlicky kick, is vegetarian and suitable for home freezing. Increase quantities to batch cook.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Light Meals, Soup
Cuisine: Mediterranean, Vegetarian
Keyword: garlic, red peppers, roast tomatoes, soup
Servings: 4
Calories: 108kcal

Equipment

  • Blender either a stick blender or power blender, whichever you have

Ingredients

  • 400 g tomatoes (on the vine is good)
  • 4 garlic cloves peeled
  • 3 peppers red, yellow or orange, deseeded and cut into thick strips
  • 1 tbsp olive oil (or rapeseed or vegetable oil)
  • 2 sticks celery diced
  • 3 small carrots (Chanteney not essential)
  • 4 shallots finely chopped
  • 1 litre water
  • salt to season
  • pepper to season
Metric - US Customary

Instructions

  • Preheat the oven to gas 5 / 190c. Dice the shallots, celery and carrot.
    A small black knife on a wooden chopping board with finely chopped shallots; whole shallots, celery sticks and small carrots lie around this and plastic vegetable packaging and an olive oil bottle are in the background.
  • Slice the vine tomatoes in half and remove the stalks. Place in a small oven dish with the peeled garlic cloves. In another dish, arrange the pepper strips. Drizzle olive oil and scatter some salt over the tomatoes, garlic and peppers.
    White oven dishes containing chunky pieces of tomato, red pepper and garlic cloves.
  • Roast in the oven for around 30 minutes until softened and slightly blackening around the edges.
    Two white square oven dishes filled with roast tomatoes, garlic cloves and red and orange pepper strips.
  • Meanwhile, over a medium heat in a frying pan, heat a tablespoon of olive oil and lightly fry the diced celery, carrot and chopped shallot.
    Soffrito of chopped onions, celery and carrots being fried in a stainless steel saucepan on the gas hob.
  • When softened add 1 litre water and bring up to the boil and simmer for around 30 minutes to create a vegetable stock. Add salt and pepper to taste.
    Golden vegetable stock in a stainless steel pan with wooden spoon.
  • Strain the cooked vegetables from the vegetable stock and set aside to use elsewhere (such as in a pasta sauce).
    Vegetable stock, strained from simmered vegetables, in a stainless steel bowl.
  • When the peppers, tomatoes and garlic are roasted, place these in the power blender jug and add the vegetable stock. Fit the lid and blend on high until completely smooth. (Or use a stick blender if that's what you have).
  • Reheat the soup in a saucepan then serve or decant into a flask.
    Roast tomato and pepper soup for a winter picnic, served in light blue plastic mugs and with a vintage striped blue and white flask.
  • To make the basil oil, blend most of a small basil plant’s leaves with around 3 tbsp extra virgin olive oil. Drizzle this green liquid over the soup when serving as well as scattering with grated Grana Padano and salt if desired. Serve with toasted focaccia bread rolls.
    Roast tomato and red pepper soup topped with basil oil and shaved grana padano cheese served in pattern light blue bowls, smaller white dishes of the toppings are to the side.

Notes

You can use 1 large onion instead of 4 shallots.
Oil can be olive, rapeseed or infused garlic oil, or a vegetable oil. The photos show Extra Virgin but that was just what I had around and is neither ideal nor necessary.
 

Nutrition

Calories: 108kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 66mg | Potassium: 661mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7519IU | Vitamin C: 91mg | Calcium: 62mg | Iron: 1mg
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