- 2 red bell peppers , core removed and quartered
- 7 Roma tomatoes (about 750g), halved
- 1 medium yellow onion , peeled and quartered
- 5 garlic cloves , peeled
- 2 tbsp extra virgin olive oil
- Sea salt and freshly cracked pepper , to taste, plus more for serving
- 1 1/2 cup cups vegetable broth
- 1/3 packed cup fresh basil , plus more for serving
- 2 tsp fresh oregano
- Cayenne pepper , optional
- Extra virgin olive oil , for serving
Roasted Tomato and Bell Pepper Soup
Happy late summer!
Although I absolutely love plants and taking care of my mini interior jungle, I have yet to embark on a gardening journey. Therefore, when summer comes around I tend to enjoy the bounty of local, in season fruits and vegetables by buying them in grocery stores and at markets or through my mom.
My mom is an avid gardener. Every summer for the past couple of years, she has grown everything from zucchinis, Swiss chard, eggplants, spicy peppers, onions, herbs, bell peppers, and of course tomatoes.
That means that every year for the past 6-7 years, the end of the summer at my mom’s house was always synonymous with tomatoes galore.
She always harvests a couple of kilograms every year and uses many of them to make various preserves, sauces, and tomato paste. However, she also is very eager to share her harvest with her loved ones, including myself.
This summer, I was particularly inspired by her tomatoes and wanted to pay them (and my mom!) homage through a recipe on my blog.
That is how I created this Roasted Tomato and Bell Pepper soup.
It super easy to put together: roast the veggies, blend them up with broth and a few herbs and tada! You’ve got yourself a luxurious end of the summer soup that is savoury, slightly sweet, and quite frankly addictive.
When it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Swaps & Comments section.
Roma tomatoes: More firm than other tomatoes and less sweet than the beef heart kind, they hold their shape well when roasting and are the base of this soup.
Red bell peppers: Wonderfully sweet and aromatic when roasted, they add a lovely fruitiness and a bit of body to the soup.
Yellow onion: Onions are always a great way to add another layer of flavour to virtually any savoury dish. When roasted, their flavour is even more pronounced and complements well all the other vegetables.
Garlic: When roasted, garlic loses a little of its pungent quality but instead becomes sweeter and buttery soft, making it a perfect flavour booster in this recipe.
Salt and pepper: Both seasonings are used to round up all the flavours together.
Olive oil: I chose to use it instead of a more neutral oil to infuse its grassy flavour into this soup.
Vegetable broth: I used Better than Bouillon in this recipe to thin out the soup and really awaken the flavour of all the other vegetables and herbs.
Fresh basil: Basil is a classic pairing with tomatoes. Incredibly aromatic, it adds hints of pepper and sweetness to this soup.
Fresh oregano: Peppery in flavour and almost minty, the addition of oregano to this soup adds another lovely layer of aromatics.