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–+ servings

Roasted Tomato Pepper Soup

Make creamy roasted tomato pepper soup with sweet bell peppers, garlic, basil, and feta. This easy homemade soup is perfect for cozy dinners!
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Enozia Vakil
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish, Soup
Cuisine Mediterranean
Servings 2 servings
Calories 259 kcal

Ingredients
  

  • 3 tomatoes
  • 1 red bell pepper
  • 1 onion
  • 3-5 garlic
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon red pepper flakes
  • ½ cup feta cheese
  • 1.5 cup stock
  • 1 teaspoon thyme
  • 1 teaspoon basil

Instructions
 

  • Start by chopping the tomatoes into quarters and the bell pepper and onion into bite sized pieces.
  • Arrange them on a baking sheet lined with parchment paper in a single layer along with the thyme and whole, unpeeled garlic cloves. Sprinkle salt, freshly cracked black pepper and red pepper flakes over them and drizzle olive oil generously over them.
  • Bake in the oven preheated at 425°F for 40-50 minutes or until the veggies appear slightly golden brown. Remove the baking sheet and let cool slightly. Peel the garlic and remove the skin.
  • Transfer to a blender jar along with the fresh basil and stock.
  • Blend for 2-3 minutes until you get a uniform mixture.
  • Pour into a soup bowl, top with some more fresh basil, a drizzle of olive oil, feta cheese crumbles and some red pepper flakes or freshly cracked black pepper.

Notes

  • Use ripe, juicy tomatoes for the best flavor. Roma tomatoes, vine-ripened tomatoes, or other flavorful varieties work well.
  • Cut the tomatoes, red bell pepper, and onion into evenly sized pieces to help them roast at the same rate.
  • Arrange the vegetables in a single layer on the baking sheet without overcrowding them. This helps them caramelize rather than steam.
  • Roast the vegetables at 425°F for 40–50 minutes, or until they are tender with lightly browned edges.
  • Leave the garlic cloves unpeeled while roasting to prevent them from burning. Remove the skins before blending.
  • Scrape all the flavorful juices from the roasting tray into the blender for a richer, more flavorful soup.
  • Start with less stock when blending and gradually add more until the soup reaches your preferred consistency.
  • Add the brown sugar gradually after blending to balance the acidity of the tomatoes without making the soup overly sweet.
  • Blend the roasted feta with the vegetables for a creamier soup, or reserve it for garnishing if you prefer a lighter texture.
  • Adjust the red pepper flakes to your spice preference, or omit them completely for a milder soup.
  • Let the roasted vegetables cool slightly before transferring them to a blender. Blend in batches if necessary to avoid splashing hot liquid.
  • Serve the soup with crusty bread, garlic toast, grilled cheese sandwiches, or a fresh green salad.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop until thoroughly heated, adding a splash of stock if needed.

Nutrition

Calories: 259kcalCarbohydrates: 24gProtein: 9gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 33mgSodium: 1164mgPotassium: 713mgFiber: 5gSugar: 13gVitamin A: 4282IUVitamin C: 109mgCalcium: 237mgIron: 2mg
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