A late-summer harvest can become a winter lunch: roast ripe tomatoes and red peppers for a sweet, full-flavoured soup.
Serves 4 | Preparation: 15 minutes | Cooking: 45 minutes | Total: 60 minutes
Ingredients
800 g ripe tomatoes, halved
2 red peppers (350 g), deseeded and quartered
1 onion (180 g), cut into wedges
3 garlic cloves, unpeeled
30 ml olive oil
500 ml vegetable stock
15 g basil leaves, or 1 tsp dried oregano
10 ml balsamic vinegar, optional
Salt and black pepper
Method
Heat the oven to 220°C (200°C fan). Put tomatoes, peppers, onion and unpeeled garlic on a large tray. Toss with oil and season lightly. Roast for 30–35 minutes, turning the peppers once, until tender and browned at the edges.
Let the garlic cool enough to handle and squeeze it from its skin. Transfer vegetables and all tray juices to a saucepan. Add stock and oregano if using.
Simmer for 10 minutes. Remove from the heat, add fresh basil if using and blend with a stick blender, keeping the blade submerged. Pass through a sieve if you prefer to remove seeds and skins.
Taste and add balsamic vinegar only if it needs a little sharpness. Adjust seasoning and thickness, then heat until piping hot.
Variations and substitutions
Use 2 tins chopped tomatoes (400 g each) instead of fresh: roast only peppers, onion and garlic, then simmer with tinned tomatoes and stock for 20 minutes; allow 10 minutes more cooking overall. Add ½ tsp chilli flakes for heat, or 60 ml cream for richness.
Homegrown and seasonal produce
Use fully ripe, sound tomatoes and red peppers from the garden. This is a good way to freeze a ripe harvest for autumn and winter; roast first for the best flavour. Do not substitute green tomatoes in this recipe: use the separate green tomato soup recipe.
Storage and freezing
Cool quickly in shallow containers, refrigerate within 2 hours at 5°C or below and eat within 48 hours. Freeze for up to 3 months. Defrost in the fridge, use within 24 hours and reheat once until piping hot throughout. Add fresh basil garnish after reheating.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph for serving inspiration.
