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Murielle Banackissa
Roasted Tomato and Bell Pepper Soup

Roasted Tomato and Bell Pepper Soup

Print recipe
Summer, Canadian inspired, Veganized Childhood Classics
GF NF RSF
1 hour Prep: 10 mins Cook: 40 mins Cooling Time: 10 mins
Serves 4

Rich, slightly sweet and with hints of smokiness, this easy-to-make soup is the ultimate way to take advantage of the bounty of tomatoes in late summer.

Ingredients Recipe Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Common Questions & Swaps

Ingredients

  • 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

Recipe

  1. Step 1

    Preheat oven to 400ºF and line a baking sheet with parchment paper.

  2. Step 2

    Place the quartered red bell peppers, halved Roma tomatoes, quartered onion, and garlic cloves on the parchment-lined baking sheet.

  3. Step 3

    Drizzle with olive oil and season generously with salt and pepper. Roast for 40 minutes.

  4. Step 4

    Remove from the oven and let cool for 10 minutes.

  5. Step 5

    Transfer the roasted vegetables to a high speed blender along with the vegetable broth, fresh basil, oregano, and cayenne if using.

  6. Step 6

    Blend until you obtain a semi-smooth consistency. If you desire a completely smooth soup, blend until homogeneous.

  7. Step 7

    Taste and adjust salt and pepper levels to your liking.

  8. Step 8

    If the soup is not hot enough for your taste, transfer it into a pot and heat until warmed through.

  9. Step 9

    Enjoy garnished with a drizzle of olive oil, fresh basil, and a crack of black pepper.

Common Questions & Swaps

  • Can I use another variety of tomato? Yes, you can opt for any other kind, but make sure that if you are using any variety that is very large in size, quarter them.

  • Can I use green or orange bell peppers? Orange bell peppers would be a great substitute but green will bring too much bitterness to the soup in my opinion.

  • Can I use dried herbs instead of fresh ones? I would say that for the basil, stick with the fresh kind as it will really make a difference in the flavour of the soup. However, you can use 1/2 teaspoon of dried oregano instead of the recommended 2 teaspoons of fresh oregano.

Roasted Tomato and Bell Pepper Soup
Roasted Tomato and Bell Pepper Soup
Roasted Tomato and Bell Pepper Soup with toasted bread inside the bowl
Roasted tomato, peppers, onion, and garlic overhead
Overhead of Roasted Tomato and Bell Pepper Soup with hand touching the bowl.