Roasted Red Pepper and Tomato Soup

This vibrant, healthy and delicious soup is the soothing hug my soul craved after a busy Monday. It’s smooth, creamy and flavorful with a sweet, smoky depth from roasted red bell peppers and tang from plum tomatoes. The stock is essentially a mix of a quick roux, hot water and bouillon cubes (weekday convenience). Though the recipe calls for oven-roasting the veggies, the soup still comes together very easily. Pair it with some crusty sourdough or a green salad and supper is sorted. 

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ROASTED RED PEPPER AND TOMATO SOUP

(Makes 4 Servings)

Ingredients

For the Roasted Vegetables - 
4 red bell peppers, cut into quarters (seeds and membranes removed)
3 medium Roma tomatoes, halved 
1 large red onion, cut into wedges 
8 large garlic cloves (peel on)
1 large carrot, sliced round
1 tbsp oil

For the Stock - 
2 tbsp salted butter
1 tablespoon all-purpose flour
1/3 cup milk, at room temperature 
2 vegetable bouillon cubes
1 cup hot water
1 teaspoon red chilli flakes
1 tsp honey
Salt and black pepper to taste 
Single cream/Greek yogurt and fresh mint, to serve 

Method

Preheat your oven to 220°C. Line a rimmed baking sheet with foil or parchment paper.

Place the vegetables in a large baking pan and drizzle with a tablespoon of oil. Use clean hands to rub the oil lightly into the vegetables. Arrange them in a single layer and place the pan in the oven. Roast for 40-45 minutes until the bell pepper skins are charred. Remove the pan from the oven and cover it with aluminium foil. Set aside until cool enough to handle.

Meanwhile make the stock. In a heavy based pan, melt the butter over medium-low heat. Add the flour and stir continuously until it starts to change colour. Mix in the milk, a little at a time, stirring well to make sure there are no lumps. Add the hot water and the bouillon cubes. Stir until well combined. Once the bouillon cubes dissolve, turn off the heat and allow the stock to cool completely, 

Peel the skin off of the roasted bell peppers and garlic. Transfer all the roasted vegetables to a blender. Add the cooled stock, red chilli flakes and honey. Blend until completely smooth. 

Strain the soup and return it to the pan. Bring to a simmer over low heat. Season to taste with salt and pepper.

Serve hot garnished with some fresh cream/Greek yogurt and a few sprigs of mint.