Roasted Red Pepper Tomato Soup

A wonderful soup to enjoy the sweetness of summer tomatoes
Course Main, Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4


  • 4 large tomatoes quartered
  • 2 onions peeled and quartered
  • 3 cloves garlic peeled
  • 2 red peppers
  • 2-3 tbsp olive oil
  • 1 tsp sea salt
  • 2 cups vegetable stock or chicken stock
  • 1 tbsp grass-fed butter
  • 4 tbsp heavy cream optional
  • 7-8 leaves fresh basil sliced thin
  • Freshly ground black pepper
  • 1-2 pieces sourdough bread cubed
  • Parmigiano cheese (or other hard cheese) grated


  1. Preheat oven to 375-400 degrees

  2. Spray tomatoes, peppers, garlic and onion with olive oil and put them into a roasting pan

  3. Roast 35-40 minutes or until vegetables begin to blacken

  4. Remove ingredients from the pan and puree in a blender (except for the peppers wich need to be peeled off and deseeded, and then add them too)

  5. In a soup pot add the puree, stock, butter, basil, and sea salt

  6. Cook on medium to high heat for 5-7 minutes

  7. While the soup is cooking, place cubed bread onto a baking sheet and sprinkle with grated cheese

  8. Cook until cheese melts (3-5 minutes)

  9. Taste soup and adjust seasoning

  10. Serve soup in individual bowls garnished with heavy cream and a few cheese croutons

Recipe Notes

If you want it to be even more simple, you can roast the vegetables in a non-stick pan on the stove or using a burner (kitchen blowtorch) until they turn dark, and then take the skin off and use as indicated.