There’s nothing more comforting than tomato soup, and this version uses roasted tomatoes and includes roasted red pepper too for some extra sweetness and smoothness. This soup is ideal for large batch-cooking and freezing to have a tasty and hearty meal ready to go. Including the cream makes this soup rich and creamy, but can be left out if preferred or to make it vegan.
Ingredients (Serves 4)
- 1.5 lb cherry tomatoes
- 4 red bell peppers
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 3 large cloves garlic
- 2 cups vegetable stock
- ¼ cup double cream
Instructions
- Preheat oven to 350℉.
- Chop the red pepper into inch size pieces.
- Place the tomatoes and the pepper into a large ovenproof dish.
- Drizzle over the olive oil, and then stir through the basil, oregano, salt, and pepper.
- Pop the dish into the oven for roughly 20 minutes.
- Meanwhile, chop the garlic into smaller chunks.
- After the 20 minutes is up, add the garlic to the ovenproof dish and stir through.
- Pop back in the oven for another 10-15 minutes.
- After this time is up, transfer the contents of the ovenproof dish to a large pot.
- Add the veg stock and the cream if using, and then use an immersion blender to blitz the veg up.
- Once smooth, place the pot on a medium heat while stirring continuously for 5-10 minutes.
- Remove from the heat and serve immediately.
