Rich, smoky, and bursting with Mediterranean flavor, this soup is comfort in a bowl. Slow-roasted tomatoes and sweet red peppers blend with fresh basil to create a velvety, deeply layered dish that tastes like sunshine—perfect for cozy evenings or elegant starters. A swirl of olive oil and a chunk of crusty bread is all you need to make it sing.
Ingredients
- 6 ripe tomatoes, halved
- 2 red bell peppers, deseeded and quartered
- 1 medium onion, quartered
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 750ml vegetable stock
- 25–30g fresh basil leaves (plus extra for garnish)
Method
- Roast the vegetables:
Preheat the oven to 200°C (390°F). Arrange the tomatoes (cut side up), red peppers, onion, and garlic on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30–35 minutes until the edges are caramelized and the peppers are soft. - Prep the garlic:
Once roasted, let the garlic cool slightly, then squeeze it out of its skin. - Blend the soup:
Transfer the roasted vegetables and garlic to a blender or soup pot. Add the fresh basil and vegetable stock. Blend until smooth (using a stick blender or high-speed blender). Add a splash more stock or water to adjust consistency if needed. - Simmer and season:
Pour the blended soup into a saucepan. Stir in the balsamic vinegar (if using), bring to a gentle simmer, and adjust seasoning with salt and pepper to taste.