This smooth, warming soup is the perfect way to celebrate the last of the season’s tomatoes, with roasted peppers for depth and sweetness.
Ingredients (serves 4)
- 1 kg (2.2 lbs) ripe tomatoes (Roma, plum, or vine)
- 2 red bell peppers
- 1 medium onion, roughly chopped
- 3 cloves garlic, unpeeled
- 2 tbsp olive oil
- 500 ml (2 cups) vegetable or chicken stock
- 1 tsp smoked paprika (optional, for depth)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper
- A handful of fresh basil (for garnish)
- Optional: a swirl of cream, yogurt, or crème fraîche for serving
Method
Step 1 – Roast the vegetables. Preheat oven to 200°C. Halve the tomatoes and peppers. Place them cut-side up on a baking tray with onion and garlic. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until softened and slightly charred at the edges.
Step 2 – Blend the base. Squeeze the roasted garlic cloves out of their skins. Transfer all roasted vegetables to a blender (or use a hand blender in a pot). Add smoked paprika, thyme, and balsamic vinegar. Blend until smooth.
Step 3 – Simmer and pour the blended mixture into a saucepan, stir in the stock, and bring to a gentle simmer for 10 minutes. Taste and adjust seasoning (more salt, pepper, or vinegar if needed).
Step 4 – Serve. Ladle into bowls. Garnish with fresh basil and, if you like, a swirl of cream or yogurt. Serve with warm crusty bread or a cheese toastie.
