Red Recipe

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.

Core the tomatoes and cut large ones in half. Cut red bell peppers in half, remove seeds and membranes. Peel the red onion and cut into wedges. Keep the garlic cloves whole (you may leave skins on for roasting).

Place tomatoes cut-side up, pepper halves skin-side up, onion wedges, and garlic on the baking sheet. Drizzle 2 tbs olive oil evenly over the vegetables and sprinkle with a pinch (about 1/4 tsp) salt and pepper.

Roast in the preheated oven for 25–30 minutes, until tomatoes and peppers are blistered and slightly charred at the edges and garlic is soft. If peppers need extra char, broil for 2–3 minutes while watching closely.

Remove baking sheet. Transfer the roasted peppers to a bowl and cover with plastic wrap or a lid for 10 minutes to steam — this makes peeling easier.

When cool enough to handle, peel the skins from the red peppers (they should slip off easily). Squeeze the roasted garlic from their skins. Roughly chop the peeled peppers, roasted tomatoes, onion and roasted garlic.

In a medium saucepan, heat the remaining 2 tbs olive oil over medium heat. Add the chopped roasted onion and sauté 2 minutes to release flavor. Add the chopped peppers, tomatoes and garlic and cook, stirring, 3 minutes to combine.

Stir in the tomato paste, smoked paprika, ground cumin, fresh thyme leaves (strip from stems), red wine vinegar, and honey. Cook 1–2 minutes to toast the spices and deepen flavor.

Pour in the vegetable or chicken stock and bring to a gentle simmer. Lower heat and simmer uncovered 12–15 minutes to concentrate flavor and slightly thicken the mixture. Taste and season with salt and black pepper, adjusting to preference.

Remove the saucepan from heat. Add fresh basil leaves. Using an immersion blender, puree the soup until smooth and velvety. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to the pan.

Stir in the heavy cream or coconut cream if using, and warm gently over low heat (do not boil) until heated through, about 2 minutes. Add 1 tbs finishing olive oil and adjust seasoning again if needed.

Ladle the hot soup into bowls. Garnish each bowl with a drizzle of olive oil and a chiffonade of fresh basil. Serve with crusty bread or crostini on the side.

If desired, add a swirl of extra cream or a few drops of high-quality balsamic for extra depth before serving.