“The rich blend of roasted red bell peppers and tomatoes reminds me of a cozy evening, paired with the aromatic drizzle of basil oil for a refined touch.”
Thomy
The Story Behind Red Bell Pepper and Tomato Soup
Red bell pepper and tomato soup is a timeless dish, beloved for its vibrant flavors and soothing warmth. Originating from Mediterranean-inspired cuisine, this soup brings together the sweetness of roasted vegetables with the tanginess of ripe tomatoes, perfectly balanced by a touch of creaminess. For Thomy Kitchen, the addition of basil oil elevates this classic into a sophisticated starter, ideal for a cozy evening or a dinner party.
About the Recipe
This soup is all about deep, comforting flavors. Roasting the red bell peppers and tomatoes enhances their natural sweetness and imparts a subtle smokiness. The Thomy Twist in this recipe comes from the addition of a splash of red wine vinegar and smoked paprika, which create a nuanced depth and elevate the roasted flavors. Combined with a drizzle of vibrant basil oil, this soup transforms into a refined starter perfect for any special occasion.
Ingredients
For the Soup:
- 3 large red bell peppers, halved and seeds removed
- 6 ripe tomatoes, halved
- 1 medium onion, roughly chopped
- 3 garlic cloves, peeled
- 2 tbsp olive oil
- 500 ml vegetable stock
- 1 tsp red wine vinegar (Thomy Twist)
- ½ tsp smoked paprika (optional, Thomy Twist)
- Salt and black pepper, to taste
For the Basil Oil:
- 30 g fresh basil leaves
- 50 ml olive oil
- Pinch of salt
Instructions
For the Soup:
- Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper.
- Place the red bell peppers, tomatoes (cut side up), onion, and garlic on the tray. Drizzle with olive oil, sprinkle with salt, and roast for 25-30 minutes until softened and slightly charred.
- Transfer the roasted vegetables to a blender. Add the vegetable stock, red wine vinegar (Thomy Twist), and smoked paprika (if using). Blend until smooth.
- Pour the blended soup into a pot, bring to a gentle simmer, and season with salt and black pepper to taste. Adjust the consistency with water or stock if needed.
For the Basil Oil:
- Combine the basil leaves, olive oil, and salt in a blender or food processor. Blend until smooth and vibrant green. Strain through a fine sieve if desired.
- Drizzle the basil oil over the soup just before serving.
Thomy Twist
The Thomy Twist in this recipe lies in the subtle enhancement of flavors through red wine vinegar and smoked paprika. These ingredients bring a depth of flavor to the soup, complementing the roasted vegetables with a hint of tanginess and smokiness. This simple addition creates a balance that’s both sophisticated and comforting.
Elevate the Experience
BLENDER
A high-quality blender is essential to transform roasted peppers and tomatoes into the velvety base of this soup, capturing the rich depth and silky texture that make it unforgettable.
PORCELAIN SOUP BOWL
Serve your Roasted Red Pepper and Tomato Soup in an elegant porcelain bowl that enhances the dish’s vibrant colors and smooth textures, creating a dining experience as refined as the flavors.
Why You’ll Love This
This soup is a celebration of vibrant flavors and simple sophistication. The roasted red bell peppers and tomatoes create a rich, velvety base, while the basil oil adds an aromatic freshness. Enhanced by the Thomy Twist, the tangy red wine vinegar and smoky paprika make this dish truly unforgettable. It’s easy to make yet refined enough to serve at a dinner party, embodying the perfect balance of comfort and elegance.
