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 😀
Creamy Tomato and Roasted Red Pepper Soup
Ingredients
- 500 g 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
- 30 g basil
- 100 g mascarpone
Method
Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- 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.
Notes
(1)To make this vegan or dairy free , either add in about 100ml coconut milk or add in a handful of cashew nuts and a splash of water to get the consistency right, and blitz until smooth.
(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.
Nutrition information is approximate and meant as a guideline only.
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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Linkies
I am linking this up to Brilliant Blog Posts, Cook Blog Share, Recipe of the Week, Meat Free Mondays, Free From Fridays and Cook Once Eat Twice.
Disclosure
I am a Froothie ambassador and this post contains affiliate links, which means if you buy a Froothie product using my links, I will get a small commission, but it will not cost you a penny more. Please rest assured I only recommend products that I like and find helpful in the kitchen and think my readers will like too.
For more information on collaborative posts please read my disclosure page.
Hi Eb, Soups are my “go to” lunches throughout most of the week and yours looks absolutely gorgeous. Roasted peppers and tomatoes are such beautiful combination and I will be trying it for sure. Pinned for later! x
Aw, thanks Jo – soup makes such an easy peasy lunch, doesn’t it…especially as you can make it in bulk and then all you have to do is reheat – yey! Do let me know what you think if you make it!! Eb x
As always this recipe looks gorgeous Eb! I’ve definitely got to get me one of those Froothie blenders! This looks so creamy and smooth, it’s obviously a very effective gadget. I don’t think I’ll ever get over how beautiful your recipes are though!
Aw, thanks Cliona – honestly, my Froothie blender is amazing! Just can’t get over how powerful it is – the skins of tomatoes have always been the reason I haven’t made much tomato soup – until now!! Now there will be no stopping me 😀 And thanks for your lovely kind comments about my photography…I have been working really hard on it, but I am always really perfectionist and get frustrated as I can always see the flaws in my photos – it’s so nice to hear them described as beautiful 🙂 Eb x
This soup is gorgeous Eb! I love healthy fuss free recipes such as this one – just roast, blitz and eat!
Thank you Monika 🙂 Fuss free recipes is what I am all about – and I do my best to make them healthy too (well, most of the time 😉 ) Eb x
Homemade soups are usually my preferred option for lunch, as it’s such an easy way of getting veggies into your diet. Your creamy tomato and roasted red pepper soup looks gorgeous, and I love your tip about adding mascarpone. 🙂 #CookBlogShare
Thanks Julie – soups are a great lunchtime option, aren’t they? The mascarpone is a really great way to make it creamy and just takes the edge off the richness – plus it adds so much yumminess 😀 Eb x
Mmmmm yes please! I love tomato soup and when you add roasted red pepper it really adds a depth of flavour. I would love a large bowl of this soup any day! Thank you for sharing with #CookBlogShare x
Thanks Kirsty – totally agree about the roasted peppers – so good! Eb x
What a lovely combination. Your soup looks so thick and satisfying. Bet it would taste amazing with your wholemeal soda bread
Thanks Jacqui – they really do go so well together! 😀 Eb x
your soup has such a wonderful colour to it and looks so wholesome and delicious too. I love thew flavours you have used too x
Thanks Jenny – it’s such a delicious combination! And yes – I just love the colour too – so vibrant!! Eb x
Can’t beat a good tomato soup. Sounds like the blender worker a treat for it!
We have a permanent stash of roasted tomatoes in our freezer as we always roast and freeze the glut form the garden each year. The flavour is so intense….. We often blend them for pasta sauces too! x
The Froothie Optimum 2.3 is amazing for tomato soup – I just couldn’t get over how well it handled the skins (which have pretty much driven me crazy up till now!). Love your idea of roasting and freezing roasted tomatoes – totally agree about the amazing intense flavour! I’m pretty sure this would work brilliantly as a sauce for pasta too – going to have to try that, now!! Eb x
Oh. My. Goodness! i definitely need one of those in my life! As much as I love tomatoes, I have to say that I hate tomato skins (well that’s maybe a strong word but you know what I mean i’m sure Eb!) – they just never disappear do they! That’s just the perfect answer, and it really does look that there is no sign of them in your gorgeous soup!
Angela x
I was seriously impressed, Angela. Those skins have driven me mad on occasion, and meant that, up until now, I tended to avoid making tomato soup and made other easier soups instead…I just haven’t got the patience for all that sieving! But now with my lovely Froothie I can made tomato soup to my heart’s content – and so easily too!! Eb x
Oh yummy! I love these type of rich and creamy soups and I’m also getting blender envy again. I usually use my handheld stick blender for soups and although it works fine it would be nice to get one of these blenders one day! Thank you so much for sharing with #CookOnceEatTwice x
Thanks Corina – I won’t lie…it’s a fab blender and it makes fab thick and creamy soups!! Much better than the stick blender. And so fab for making a big batch and freezing for another day! Eb x
I love tomato soup, and I also love roasted pepper soup, so I can imagine tomato and red pepper soup would be amazing! Your photos, as always, are beautiful! Thanks for joining in with #FreeFromFridays.
Hahaha, yes – if you love tomato soup and roast pepper soup, you will definitely like this!! And thanks so much for your lovely comment about my photos – means a lot – especially coming from you!! Eb x
This soup sounds so yummy and looks lovely and creamy too
Thanks Kat – it really is – and so quick and easy to make! 😀 Eb x
I made this soup last night for my lunch today, I’m lucky there’s any left as it’s delicious. I always make my own soups and this one will be a welcome new addiction to the list. Simple to make and packed full of flavour.
Thank you so much for your lovely comment, Lesley! So pleased you liked it – simple but packed full of flavour is what I aim to do with all my recipes, so glad it’s come across well in this recipe! 😀 Eb x
What a gorgeous soup! And the Optimum blender is such a fab gadget.
Thanks Kate! Isn’t it just? So perfect for blitzing through tough tomato skins and creating perfectly smooth soup! Eb x