Red Pepper & Tomato Soup Recipe

Preheat and prepare vegetables

Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with foil or parchment. Place the quartered red peppers, halved tomatoes (cut side up), smashed garlic cloves, and chopped carrot on the sheet in a single layer. Drizzle 2 tbs olive oil over the vegetables and toss lightly to coat. Season tomatoes and peppers with a pinch of salt and pepper.

Roast

Roast in the preheated oven for 25–30 minutes, until the peppers' skins are blistered and charred in spots and the tomatoes have softened and started to caramelize. If desired, for extra char, broil 2–3 minutes at the end while watching closely.

Peel peppers (optional)

Remove the sheet from the oven. Transfer the hot peppers into a heatproof bowl, cover with plastic wrap or a lid for 10 minutes to steam — this loosens the skins. When cool enough to handle, peel off the skins and discard. (You may leave skins on if you prefer a smokier texture.)

Sauté aromatics

Meanwhile, heat the remaining 1 tbs olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt; cook 6–8 minutes until translucent and beginning to brown. Stir in the tomato paste and cook 1 minute to caramelize, then add the roasted garlic and chopped carrot and cook 1–2 minutes more.

Combine and simmer

Add the roasted tomatoes and peeled/quartered roasted peppers to the pot. Pour in the vegetable stock and stir in the dried oregano, 1.5 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15 minutes to allow flavors to meld.

Blend until smooth

Carefully transfer the soup in batches to a blender or use an immersion blender in the pot. Blend until very smooth and velvety. Return to the pot and taste; adjust seasoning with more salt, pepper, or sugar as needed.

Finish with cream (optional)

Stir in 1/2 cup heavy cream or coconut milk if you want a richer, creamier soup. Warm through for 2–3 minutes without boiling. Rewarm gently if needed and keep hot until serving.

Garnish

Ladle soup into bowls. Tear or place fresh basil leaves on top and proceed to drizzle with basil pesto.

Make the pesto

In a food processor or blender, combine 1 cup packed fresh basil leaves, 2 tbs pine nuts, 1 garlic clove, 1/4 cup grated Parmesan, 1 tsp lemon juice, 1/4 tsp salt, and a pinch of black pepper. Pulse while slowly streaming in 4 tbs extra-virgin olive oil until the mixture becomes a loose, spoonable pesto. Scrape down sides as needed and adjust seasoning.

Adjust texture and taste

If the pesto is too thick, add 1–2 tbs more olive oil or 1 tsp water to loosen. Taste and add more salt, lemon, or cheese if desired.

Serve

Spoon or drizzle 1–2 teaspoons of basil pesto over each bowl of hot soup. Optionally finish with a small swirl of extra cream, a grind of black pepper, and a whole basil leaf for presentation.