Roasted Tomato & Pepper Soup

Roasted Tomato & Pepper Soup

Roasting deepens the sweetness of tomatoes and red peppers. Blend them into a simple, bright soup with a little basil.

Ingredients

Serves 4. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.

• 700 g ripe tomatoes, quartered
• 2 red bell peppers, deseeded and quartered
• 1 onion, cut into wedges
• 3 garlic cloves, peeled
• 2 tbsp olive oil
• ½ tsp salt
• 500 ml gluten-free vegetable broth
• 10 g fresh basil
• ¼ tsp black pepper

Let’s make it

1. 01

   Heat the oven to 220°C / 425°F. Spread tomatoes, peppers, onion, and garlic over a large tray. Toss with oil and salt.

2. 02

   Roast for 25–30 minutes until tender and lightly browned at the edges.

3. 03

   Transfer vegetables and tray juices to a saucepan. Add broth and simmer for 5 minutes.

4. 04

   Take off the heat. Blend with an immersion blender until smooth, then stir in chopped basil and pepper. Adjust thickness with water and warm through if needed.

Published 2026-10-01 · Updated 2026-10-01 · CozyYum