Oven Roasted Pepper & Tomato Soup

This is the perfect comforting dish to make the most of the last summer peppers and tomatoes. By roasting them with garlic and onion they become so rich and flavoursome, perfect for a creamy and rich soup! Please don’t omit the croutons, they just compliment the soup so well, adding a lovely crunch!


Serves 3 people 

1 red onion – peeled and chopped into quarters 

About 400gr of cherry tomatoes – cut into halves 

1 red pepper – deseeded and cut into large pieces 

1 garlic bulb 

2 sprigs of fresh thyme 

About 600ml  (or more, depending on thick you like it) of veggie stock 

A glug of olive oil 

Salt & pepper to taste

For the garlicky croutons:

2-3 slices of old stale bread – cut into small pieces 

A glug of olive oil 

1 teaspoon of garlic powder 

Salt & pepper 

Add the onion, tomatoes and pepper to large baking tray. Nest in the garlic bulb (with the skin) and the sprigs if thyme. Drizzle with some oil and bake in the oven at 180 degrees Celsius for 25 minutes. 

In the meantime make the croutons. Add the oil to a pan and once hot toss in the croutons. Add in salt and the garlic powder and pan fry them for 10-15 minuets until they start to turn golden brown. Leave them onto one side.

Remove the tray from the oven and carefully remove the garlic bulb and thyme sprigs. Toss everything into a blender and with your hands squeeze out the garlic flesh from the bulb.  Add in the veggie stock and blend until smooth. Season with salt and pepper and serve with the croutons. 

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This Post Has One Comment

  1. Laura pincher

    I made this this evening! Amazing! I mentioned at work I was making tomato soup and people told me they had made soup and it had been a disaster and bland! This was the opposite! Thank you!

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