Deliciously creamy and rich this gorgeous Tomato and Roasted Red Pepper Soup is easy to prepare and full of flavour. And FINALLY I have found a way to make tomato soup without having to remove the skins!
I’ve had quite a few goes at roasted tomato soup in the past, but always found that, no matter how much you blend the tomato soup, you always get left with an unpleasant texture caused by the tomato skins which just won’t blend fully.
Up till now there have been two solutions to this: sieve it, or individually remove the tomato skins before blending. Since both of these options are somewhat tedious (especially the latter, since I prefer to use cherry tomatoes!), and I really don’t do tedious, time-consuming food (!) I have generally avoided making roasted tomato soup in favour of other, easier and less labour intensive soups.
This was until I got my Froothie Optimum G2.3 Power Blender. This baby can blend anything!! (And believe me I’ve thrown a few challenges at it lately! You can check out my review here if you want to see an example of the crazy challenges I’ve set this machine.)
Well it got me to thinking, I wonder if it can blitz through those tough tomato skins and make super smooth tomato soup too? Worth a try! And just to give my Froothie Optimum G2.3 a proper test (and to make my soup taste even better) I threw some red peppers into the roasting tray too, along with some red onions and garlic. Then, after roasting everything for half an hour, transferred the veggies to my Froothie and whizzed it up on the fruit and veg setting (which takes just 1min 30secs!).
The result was a rich, thick and decadent tomato soup that was SUPER SMOOTH – result!!
The only trouble was it was a little bit too rich, if you know what I mean (yes there is such a thing…even for me!) . I knew just what it needed…something creamy to tone it down slightly. So I threw in 100g of mascarpone and hey presto…rich and creamy tomato soup perfection – move over Mr Heinz!! 😉
If you need to make this vegan or dairy free there are two ways to go: either add in about 100ml coconut milk instead of the mascarpone, or add in handful of cashew nuts and a splash of water to get the consistency right. Both versions are just as fab as the mascarpone version, just slightly different.
For me the perfect accompaniment to homemade soup is fresh homemade bread…you could try my Simple White Bread, my Pumpkin Seed and Rye Soda Bread, or come back on Thursday, when I’ll be sharing the recipe for my Easy Wholemeal Soda Bread 😀
- 500g red and/or yellow cherry tomatoes
- 2 red and/or yellow peppers, roughly chopped
- 2 red onions, chopped into wedges
- 8 cloves garlic, skins removed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 30g basil
- 100g mascarpone
- Preheat your oven to 200C.
- Place the tomatoes, peppers, onions, garlic, oil, salt and pepper in a large roasting tray and toss to coat the vegetables evenly in the oil, salt and pepper. Arrange everything in a single layer and place in your preheated oven.
- Roast the veggies for 30 minutes, then remove from the oven and tip into your blender along with the basil and mascarpone. Blend, using the fruit and veg setting for 1min 30 secs, or until smooth.
- Serve with warm homemade bread.
(2) If you are using a different blender try 1-2 minutes on high and check the consistency, continue blitzing until smooth. Depending on which blender you use, you may find you need to sieve your soup in order to achieve a perfectly smooth consistency.
Love this soup? Then you will probably like my Spicy Moroccan Chickpea Soup…
Want to find more great vegetarian meal ideas? Check out my collection of Easy Peasy Vegetarian & Vegan Recipes…
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