Rich & Smoky Roasted Tomato and Pepper Cream Soup
A thick, soul-warming cream soup packed with deep roasted flavors. This easy recipe uses oven-caramelized veggies for a taste you can't get from a can.
Servings6
Preparation Time1 h 45 m
DifficultyEasy
Calories305 kcal
over 1hBakingVegetablesRomantic DinnerMeal Prep / LunchboxMain CourseSoupLunchDinner
Ingredients
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For the Soup
- 1 ½ kilograms ripe tomatoes (Roma or plum work best)
- 2 red onions
- 2 bell peppers (red or yellow)
- 2 chili peppers (optional, for heat)
- 1 head of garlic
- 2 chicken thighs (for the broth)
- 1 small jar tomato paste (approx. 80g)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp turmeric
- 1 tbsp balsamic vinegar
- 1 tsp sugar (optional, to taste)
- Salt and black pepper to taste
- Olive oil
- Fresh rosemary and thyme
To Serve
- 2 slices stale bread or rolls
- 1 handful sunflower or pumpkin seeds
- 50 grams grated cheese (e.g., Parmesan or Cheddar)
Instructions
Roast the Veggies Preheat your oven to 180°C (350°F) with the fan on Cut the tomatoes, peppers, and onions into smaller chunks Cut the whole head of garlic in half horizontally (do not peel it!). Arrange all the vegetables on a baking tray, add the chili peppers and herb sprigs. Drizzle generously with olive oil, sprinkle with salt, and roast for about 60 minutes until the vegetables are soft and beautifully charred at the edges.
The Broth While the veggies roast, get your base ready Place the chicken thighs in a pot and cover with cold water Bring to a boil, skim off any foam that rises to the top, and simmer gently for an hour. Once cooked, remove the meat (save it for a salad later!) and strain the liquid. You need about 1 liter of clear chicken stock.
Bloom the Spices In a large heavy-bottomed pot, heat a tablespoon of olive oil Toss in the oregano, smoked paprika, and turmeric Fry them for about 30 seconds to release their essential oils. Add the tomato paste and fry for another minute—this step is crucial to remove the paste's raw, metallic taste.
Combine Add the roasted tomatoes, peppers, and onions to the pot (discard any woody herb stems first!)Important Squeeze the soft, roasted garlic cloves out of their skins directly into the pot (discard the papery skins) Pour in the hot broth Add the balsamic vinegar and let everything simmer on low heat for 15 minutes to meld the flavors.
Blend Remove the soup from the heat and blend until smooth and creamy If it feels too thick, splash in a little boiling water Season with salt, pepper, and a pinch of sugar if the tomatoes were particularly acidic.
Croutons & Assembly Cube the bread and fry it in a little olive oil until golden and crispy Serve the soup piping hot, topped with the homemade croutons, toasted seeds, and a generous dusting of grated cheese.
Tips
Don't peel the garlic first: Roasting the garlic inside its papery skin allows the cloves to steam in their own juices, turning them into a sweet, creamy paste. If you peeled them first, they would burn to a bitter crisp in the oven.
Tomato skins: You don't need to peel the tomatoes! After roasting and blending, the skins add great texture and fiber. However, if you want a Michelin-star level of smoothness, you can pass the blended soup through a fine-mesh sieve.
The power of balsamic: Adding balsamic vinegar (or a touch of sugar) is a game-changer for tomato dishes. The acidity brightens the flavor profile, while the sweetness balances the natural tartness of the tomatoes.
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories305 kcal
Fat14 g
Protein19 g
Carbohydrates29 g
Sugar13 g
Sodium (Salt)250 mg(0.6 g)
Fun facts
The Secret is in the Roast
Roasting is where the magic happens. The high heat triggers the Maillard reaction and caramelizes the sugars. This causes the tomatoes to lose excess water while concentrating their flavor, giving the soup a deep 'umami' character that you just can't get by boiling alone.
Why Simmer Slowly?
A slow simmer (often called a 'lazy bubble') extracts flavor without making the broth cloudy. Rapid boiling emulsifies the fat into the water, creating a greasy, muddy stock. A gentle simmer ensures your cream soup has a clean, elegant base.
Chef's Note
This isn't your average tomato soup; it is a warm hug in a bowl. The incredible depth of flavor comes from slow-roasting the tomatoes, peppers, and garlic before they ever hit the pot. Roasting caramelizes the natural sugars in the vegetables, creating a rich sweetness that boiling simply cannot achieve. Paired with crispy homemade croutons and a sprinkle of cheese, this complex, smoky soup is the ultimate comfort food for a chilly evening.
Tips
Don't peel the garlic first: Roasting the garlic inside its papery skin allows the cloves to steam in their own juices, turning them into a sweet, creamy paste. If you peeled them first, they would burn to a bitter crisp in the oven.
Tomato skins: You don't need to peel the tomatoes! After roasting and blending, the skins add great texture and fiber. However, if you want a Michelin-star level of smoothness, you can pass the blended soup through a fine-mesh sieve.
The power of balsamic: Adding balsamic vinegar (or a touch of sugar) is a game-changer for tomato dishes. The acidity brightens the flavor profile, while the sweetness balances the natural tartness of the tomatoes.
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories305 kcal
Fat14 g
Protein19 g
Carbohydrates29 g
Sugar13 g
Sodium (Salt)250 mg(0.6 g)
Fun facts
The Secret is in the Roast
Roasting is where the magic happens. The high heat triggers the Maillard reaction and caramelizes the sugars. This causes the tomatoes to lose excess water while concentrating their flavor, giving the soup a deep 'umami' character that you just can't get by boiling alone.
Why Simmer Slowly?
A slow simmer (often called a 'lazy bubble') extracts flavor without making the broth cloudy. Rapid boiling emulsifies the fat into the water, creating a greasy, muddy stock. A gentle simmer ensures your cream soup has a clean, elegant base.
Chef's Note
This isn't your average tomato soup; it is a warm hug in a bowl. The incredible depth of flavor comes from slow-roasting the tomatoes, peppers, and garlic before they ever hit the pot. Roasting caramelizes the natural sugars in the vegetables, creating a rich sweetness that boiling simply cannot achieve. Paired with crispy homemade croutons and a sprinkle of cheese, this complex, smoky soup is the ultimate comfort food for a chilly evening.