There are less than 5 ingredients in this roasted red pepper and tomato soup. Smoky and full of flavors, it’s an easy vegan dish or starter for chilly days.
Tomato soup used to be my favorite soup when I was a child. Well, actually we used to call it onion soup but it was indeed an onion soup with tomatoes. I remember these chilly nights when we had this comforting soup for dinner, always served with homemade croutons made out of French bread – the very best part of the soup! When I think about it today, I’m wondering why it then took me more than 5 years to share a rather similar recipe with you, guys. It was about time!
Let’s be honest though, all tomato soups do not taste equally good. The ones you purchase in a can in store are nothing but the taste of tomatoes in a can, completely insipid, and most of the time loaded with sugar to compensate the taste. Do me a favor and never ever eat tomato soup if not a homemade one, which is the only one that really matters and that counts among the so-called “tomato soup” in my humble opinion.
The tomato season is touching to an end as summer is moving forward to fall. But if you have a garden, you might find yourself with too many ripe tomatoes to use right now. Tomato sauce is a common way to use these last tomatoes, and so is the tomato soup. You can freeze both of them and keep them for several months. This way, you have some ready-to-use homemade soup in winter. My grandmother used to make tomato sauce and soup, and so did my mom (actually does, I think she still does it). So here I am today, keeping the tradition alive!
Other tomato recipes you should try:
- Heirloom Tomato Ricotta Galette
- Roasted Tomato, Spinach and Goat Cheese Polenta
- One Pot Vegan Quinoa Chili
- Fancy Balsamic Tomato Galette with Prosciutto and Fresh Figs
- Shakshuka with Feta Cheese
So what’s in this tomato soup recipe exactly? Just a few basic ingredients: fresh garden tomatoes (any kind would do), red pepper, onions and garlic. Then it’s all about the seasoning with olive oil, a dash of paprika, salt and pepper. The secret is to roast tomatoes and onions together in the oven, with a generous drizzle of olive oil, until they turn fragrant and juicy, the onions being slightly caramelized. Alternatively, you could also fry them in a large frying pan, until you get a similar result. However, you absolutely need to use the oven in order to roast the garlic. I proceed here the same way I did previously for my eggplant rolls filled with roasted garlic hummus, wrapping a head of garlic covered with olive oil in foil. Once roasted, the garlic is soft, tender, smoky and full of flavors. It’s magic.
The red bell pepper is roasted separately, as we need to use the grill position of the oven. It seems a little bit advanced at first but it’s actually rather simple. All you need to do is placing the two whole bell peppers onto a baking sheet, place on the top part of the oven and roast on grill until all faces turn dark, like really dark, actually burned (do not worry, only the skin is burned, and you won’t eat this part). You will need to turn the bell pepper a few times during the grilling time to make sure all the sides are dark. When ready, remove from the oven and cover the bell pepper with a large bowl in order to create humidity inside and help you peel out the skins afterwards. Mix it all with the over veggies, and your soup is ready!
This roasted bell pepper and tomato soup can be served with a grilled cheese sandwich, an avocado toast, or simply topped with pine nuts or croutons. For an interesting variant, simply mix some fresh basil leaves when you mix it up, and you get a basil roasted tomato soup. Enjoy!
- 5-6 medium (approx. 6 cups / 1,2 kg) tomatoes, chopped
- 1 medium white onion, sliced
- 2-3 Tablespoons olive oil
- 1 small garlic head
- 2 large red bell peppers
- 1 teaspoon paprika, to taste
- Salt and pepper, to taste
- ¼ - ½ cup (60 - 120 ml) water
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- Preheat your oven to 400 F (200 C), and line a large baking sheet with parchment paper.
- Place the tomatoes and onion onto the prepared baking sheet and generously drizzle some olive oil over.
- Place the garlic head on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly and place onto the baking sheet.
- Roast for about 20 minutes, stirring onions and tomatoes halfway through. Let cool a little bit, then peel the garlic to keep the cloves only.
- Preheat the oven on the grill position and when it's warm enough, grill the red pepper on all sides until the skin darkens. When ready, remove from the oven, lay out in a plate and cover with a medium size bowl. Let it cool for a while and then remove the skin and seeds.
- In a blender or using a hand mixer, mix all the roasted vegetables together with water, vinegar, olive oil. Season with paprika, salt and pepper, adjusting the seasoning to taste. Add a little bit more water if too thick, a little less if you like your soup creamy.
- Serve warm, with croutons and fresh basil.