- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Prepare the vegetables: Cut the top off the garlic bulb, quarter the tomatoes, and separate the onion into wedges.
- Drain the roasted red peppers and arrange all vegetables (peppers, tomatoes, onion, garlic) on the prepared tray. Drizzle with olive oil, sprinkle with thyme, and season with salt and pepper.
- Roast in the oven for 30 minutes or until the vegetables are tender and slightly charred.
- Transfer the roasted vegetables to a blender. Squeeze the roasted garlic cloves out of their skins and add to the blender. Pour in 1 cup of vegetable stock and add basil leaves. Blend until smooth.
- Pour the blended mixture into a pot. Add the remaining 1 cup of vegetable stock and bring to a simmer over medium heat. Stir in fresh cream and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with a drizzle of olive oil, grated Parmesan, and accompanied by grilled cheese sandwiches.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:6 g28%
- Carbohydrates:20 mg40%
- Sugar:8 mg8%
- Salt:400 g25%
- Fat:12 g20%
Last Updated on 2 months by Neha Deshmukh
Roasted Red Pepper & Garlic Soup Recipe – Creamy Tomato Basil Soup
Hey everyone! There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when the weather turns a little chilly. I’m sharing one of my absolute favorites today – a Roasted Red Pepper & Garlic Soup. It’s creamy, flavorful, and surprisingly easy to make. I first made this a few winters ago, and it’s been a family staple ever since. It’s the kind of soup that just feels like a hug in a bowl!
Why You’ll Love This Recipe
This isn’t just any tomato soup. Roasting the vegetables brings out a sweetness you just can’t get any other way. The combination of roasted red peppers, garlic, and sweet Roma tomatoes, blended with fresh basil and a touch of cream, is simply divine. Plus, a little green chilli adds a subtle Indian-inspired warmth that elevates the whole thing. It’s a flavour explosion!
Ingredients
Here’s what you’ll need to create this delicious soup:
- 340 gram roasted red pepper
- 5 roma tomatoes
- 3 tablespoon olive oil
- 1 onion
- 1 bulb garlic
- 1 tablespoon fresh thyme
- 2 green chilli
- 2 cups vegetable stock
- 8 fresh basil leaves
- 1/4 cup fresh cream
- 1/3 cup parmesan cheese
- Salt to taste
- Pepper to taste
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Roasted Red Peppers: Choosing & Roasting
Roasting your own red peppers is so worth it. The skin blisters and blackens, giving the pepper a lovely smoky flavour. You can roast them directly over a gas flame (my preferred method!), under the broiler, or even on a baking sheet. Look for firm, brightly coloured peppers with no soft spots.
Roma Tomatoes: The Best Variety for Soup
Roma tomatoes are my go-to for soup. They have a meaty texture and fewer seeds, which means a smoother, richer soup. You could use other varieties, but Roma tomatoes really shine here.
Garlic: Selecting a Good Bulb & Roasting for Sweetness
A good bulb of garlic will be firm and heavy for its size. Roasting the garlic mellows out its sharpness and brings out a beautiful sweetness. Don’t skip this step!
Olive Oil: Using Extra Virgin for Flavor
Extra virgin olive oil adds a lovely fruity flavour to the soup. It’s worth the splurge!
Fresh Thyme & Basil: Importance of Fresh Herbs
Fresh herbs make all the difference. Dried herbs just don’t have the same vibrant flavour. If you’re growing your own, even better!
Green Chilli: Adding a touch of Indian spice
I love adding a couple of green chillies for a subtle kick. Feel free to adjust the amount depending on your spice preference. You can deseed them if you prefer a milder flavour.
Step-By-Step Instructions
Alright, let’s get cooking!
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. This makes cleanup a breeze!
- Prepare the vegetables: Cut the top off the garlic bulb, quarter the tomatoes, and separate the onion into petals.
- Drain the roasted red peppers and arrange all vegetables (peppers, tomatoes, onion, garlic) on the prepared tray. Drizzle with olive oil, sprinkle thyme, and season with pepper.
- Roast in the oven for 30 minutes, or until the vegetables are tender and slightly charred. Keep an eye on them – you want a little colour, but not burnt!
- Transfer the roasted vegetables to a blender. Squeeze the roasted garlic cloves out of their skins and add to the blender. Pour in 1 cup of vegetable stock and add basil leaves. Blend until smooth.
- Pour the blended mixture into a pot. Add the remaining 1 cup of vegetable stock and bring to a simmer over medium heat. Stir in fresh cream and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with a drizzle of olive oil, grated parmesan, and accompanied by grilled cheese sandwiches.
Expert Tips
- Don’t be afraid to experiment with the roasting time. You want the vegetables to be nicely charred, but not burnt.
- If your soup is too thick, add a little more vegetable stock until it reaches your desired consistency.
- For a richer flavour, use homemade vegetable stock.
Variations
This soup is super versatile! Here are a few ideas to customize it:
Vegan Roasted Red Pepper Soup
Simply omit the cream and parmesan cheese. You can add a tablespoon of cashew cream for extra richness if you like. My friend, Priya, swears by this version!
Gluten-Free Adaptation
This recipe is naturally gluten-free! Just make sure your vegetable stock is also gluten-free.
Spice Level Adjustment (Mild, Medium, Hot)
Adjust the number of green chillies to control the spice level. Remove the seeds for a milder flavour. My husband loves it extra spicy, so I often add a pinch of chilli flakes for him.
Festival Adaptation: Christmas/Winter Holiday Soup
A sprinkle of nutmeg and a swirl of coconut cream (instead of regular cream) makes this soup perfect for a festive winter meal.
Serving Suggestions
This soup is amazing on its own, but it’s even better with a side of…
- Grilled cheese sandwiches (a classic!)
- Crusty bread for dipping
- A fresh green salad
- A sprinkle of toasted pumpkin seeds for added texture
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
FAQs
Let’s answer some common questions!
What is the best way to roast red peppers at home?
I prefer roasting them directly over a gas flame, turning them frequently until the skin is blackened all over. Then, place them in a bowl covered with plastic wrap to steam – this makes peeling the skin much easier.
Can I use canned roasted red peppers instead of roasting my own?
You can, but the flavour won’t be quite as intense. If you’re short on time, it’s a good substitute, but I highly recommend roasting your own if you can.
How can I adjust the thickness of the soup?
Add more vegetable stock to thin it out, or simmer it for a longer time to thicken it.
Can this soup be made ahead of time?
Yes! You can make it a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.
What is a good side dish to serve with this soup, besides grilled cheese?
A simple green salad with a light vinaigrette is a great option. Or, try some crusty bread for dipping!
Enjoy! I hope you love this Roasted Red Pepper & Garlic Soup as much as my family does. Let me know in the comments if you try it, and how it turns out!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
