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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 200°C.
Cut tomatoes and bell peppers into large pieces. Slice the onion and lightly crush the garlic.
Place tomatoes, bell peppers, onion and garlic on a roasting tray.
Add olive oil, salt and black pepper. Toss everything well.
Roast at 200°C for 20–25 minutes, until the vegetables are soft and lightly charred.
Transfer the roasted vegetables to a blender.
Add a little vegetable stock and blend until completely smooth.
Transfer the puree to a saucepan and add the remaining vegetable stock.
Bring to a gentle simmer and cook for 5–7 minutes.
Adjust seasoning with salt, black pepper and a little sugar if required.
Add fresh cream if a richer and smoother soup is desired.
Serve hot and garnish with fresh basil and a drizzle of olive oil.
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For a deeper roasted flavour, allow the bell peppers and tomatoes to develop a light char while roasting.
Strain the soup after blending if you want a very smooth restaurant-style finish.
Can I use chicken stock instead of vegetable stock?
Yes, you can substitute vegetable stock with chicken stock for a different flavor.
How can I make the soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to increase the heat.
Is it necessary to add sugar?
Sugar is optional and can be added to balance the acidity of the tomatoes if desired.
Can I make this soup vegan?
Yes, simply omit the fresh cream or use a plant-based cream alternative.
How should I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
