This vibrant, smoky, and comforting soup is a celebration of roasted flavors, blending the natural sweetness of charred red bell peppers and oven-caramelized tomatoes with the fresh, aromatic touch of basil. Every spoonful offers a rich, velvety texture, balanced by the gentle warmth of garlic and onion, with an optional hint of balsamic vinegar to enhance the depth of flavor.
Roasting the bell peppers intensifies their natural sweetness while adding a subtle smokiness while slow-roasting tomatoes bring out their deep umami richness. The ingredients are then simmered together and blended into a silky-smooth soup, infused with the herbal brightness of fresh basil for a light yet bold contrast.
To add the perfect crunchy element, crispy homemade croutons—golden and infused with garlic, olive oil, and herbs—are scattered on top, soaking up the flavorful broth while maintaining their crisp edges. A final drizzle of extra virgin olive oil or a swirl of cream elevates the presentation and enhances the luxurious mouthfeel.
This wholesome and nourishing soup is perfect for any season—warming and comforting in winter, yet light and refreshing when served chilled in summer. Enjoy it as a standalone meal with crusty bread, or pair it with a grilled cheese sandwich for the ultimate cozy dining experience. 🌿🍅🔥
Ingredients (Serves 4-6)
For the Soup
- 4 large red bell peppers
- 6 large ripe tomatoes (or 500g cherry tomatoes)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 750ml (3 cups) vegetable or chicken stock
- 1 tsp balsamic vinegar (optional, for depth)
- ½ tsp smoked paprika (optional, for extra smokiness)
- Salt and black pepper, to taste
- 10 fresh basil leaves, plus more for garnish
For the Croutons
- 2 cups bread cubes (from a rustic loaf, sourdough, or baguette)
- 2 tbsp olive oil or melted butter
- ½ tsp garlic powder
- ½ tsp dried oregano or thyme
- Salt and pepper, to taste
Instructions
1. Roast the Peppers
- Oven method: Preheat oven to 220°C (430°F). Place whole bell peppers on a baking tray and roast for 25-30 minutes, turning occasionally, until charred and soft.
- Gas flame method: Place peppers directly on a gas burner, turning with tongs until the skin is blackened all over.
- Transfer hot roasted peppers to a covered bowl or a sealed bag for 10 minutes (this helps loosen the skin). Peel off the skin, remove seeds, and roughly chop the peppers.
2. Roast the Tomatoes
- Halve the tomatoes and place them cut-side up on a baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 25 minutes at 220°C (430°F) until softened and slightly caramelized.
3. Make the Soup
- Heat 2 tbsp olive oil in a large pot over medium heat. Sauté the chopped onion until translucent (4-5 minutes).
- Add garlic and cook for 30 seconds until fragrant.
- Add the roasted peppers, roasted tomatoes, vegetable stock, and smoked paprika. Bring to a simmer and cook for 10 minutes.
- Add the basil leaves and use an immersion blender (or transfer to a blender) to puree until smooth.
- Stir in balsamic vinegar for depth and adjust seasoning with salt and pepper.
4. Prepare the Croutons
- Toss bread cubes with olive oil, garlic powder, oregano, salt, and pepper.
- Bake at 180°C (350°F) for 10-12 minutes, stirring halfway, until golden and crispy.
5. Serve
- Ladle the hot soup into bowls.
- Top with crispy croutons and fresh basil leaves.
- Drizzle with extra virgin olive oil or a touch of cream for extra richness.
Serving Suggestions
- Pair with grilled cheese sandwiches for a hearty meal.
- Add a dollop of Greek yogurt or crème fraîche for a creamy contrast.
- Serve chilled in summer for a gazpacho-style twist.
Enjoy this rich, smoky, and refreshing soup, packed with deep-roasted flavors and balanced by the brightness of fresh basil and crispy croutons! 🍅🌿🔥