Name: Roasted Tomato & Red Pepper Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 bowls
Ingredients: 2 lb ripe Roma tomatoes, halved; 2 red bell peppers, cut into wide strips; 1 yellow onion, cut into wedges; 6 garlic cloves, unpeeled; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 cups vegetable broth; 1 tsp smoked paprika; 1/4 cup heavy cream, plus more to serve; Fresh thyme or basil, to serve

Mise en place

Before you start

Preheat the oven to 400°F
Halve the tomatoes and cut the peppers and onion
Line a large rimmed baking sheet with parchment

Step by step

Method

Spread the tomatoes (cut side up), peppers, onion and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast for 40 minutes, until the vegetables are soft and starting to char at the edges.
Squeeze the garlic from its skins and tip everything, including the juices, into a large pot.
Add the broth and paprika, bring to a simmer and cook for 10 minutes.
Blend until completely smooth with an immersion blender, then stir in the cream and adjust the seasoning.
Ladle into bowls, swirl with a little extra cream and finish with herbs.

Notes & tips

Make it vegan by swapping the cream for coconut milk.
Freezes well for up to 3 months; freeze it before adding the cream.

Roasted Tomato & Red Pepper Soup

Before you start

Method

Notes & tips

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