Roasted Tomato & Red Pepper Soup

Roasted Tomato & Red Pepper Soup

FAQ

Chef’s Tips

• Roast the tomatoes cut-side up, you want caramelized edges, not steamed tomatoes.
• Don’t rush the onion stage. Soft and translucent = sweetness.
• Blend completely smooth. Let it run longer than you think.
• Add cold butter cubes off the heat for that glossy restaurant finish.
• The Burratini must be cold, that contrast makes the soup extra silky and rich.
• If your tomatoes are acidic, a tiny pinch of baking soda after blending helps neutralize the acidity, giving the soup a smoother, rounder flavor without adding extra sugar.

Roasted Tomato & Red Pepper Soup

Wife with the Knife

Sweet roasted tomatoes and smoky red pepper blended into a smooth, rich soup with hints of sun-dried tomato. A cold burratini melts into the center, making each spoonful extra creamy. Cozy, comforting, and perfect for any night you want something simple but still a little bit special.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, starter

Cuisine Italian-inspired

Servings 4

Equipment

• Blender or Immersion Blender

Ingredients

  

Soup

• 6-8 medium very ripe tomatoes, halved
• 4 cloves garlic thinly sliced
• 1 tsp caster sugar see baking soda note below
• 1 Tbsp extra virgin olive oil
• 12 large basil leaves
• 1 red onion finely chopped
• 4-6 sun-dried tomatoes drained and chopped
• 1 large red bell pepper halved, and cleaned
• 50 g butter cubed (plus extra cold cubes, optional)
• 1 cup chicken or vegetable stock
• 1 Tbsp tomato purée
• Sea salt and freshly ground black pepper to taste

To Serve

• 4 small balls burratini cold
• Small basil leaves
• Extra virgin olive oil
• Cracked black pepper
• Red chili flakes optional
• Balsamic vinegar or glaze
• Crusty bread

Instructions

 

• Preheat oven to 180°C (350°F) and line a baking tray with parchment paper
• Place cut tomatoes and whole red pepper(s) on the tray.
• Scatter garlic over the tomatoes, sprinkle with sugar, season with salt & pepper, and drizzle with olive oil.
• Roast 50–60 min until tomatoes are soft and caramelized and peppers are blistered.
• Cover roasted pepper with a bowl or plastic wrap for 10 min. (the steam makes peeling the skin off easier). Peel off the skin, and roughly chop.

  Optional: You can skip peeling, leaving the skin on saves time, and the blender will smooth it out
• Melt butter in a large pot over medium heat.
• Cook the onions 5–7 min until soft.
• Stir in sun-dried tomatoes, roasted pepper, roasted tomatoes with their juices, and tomato purée. Cook 3–4 minutes to combine flavors.
• Transfer everything to a blender and blend until smooth.
• Return to pot, add stock, and simmer gently.
• Taste and adjust seasoning.

  Optional: Add a Pinch of baking soda to reduce acidity.
• For extra creaminess, stir in cold butter cubes off heat, just before serving.
• Ladle hot soup into wide bowls, Place one cold burratini ball in the center of each bowl.
• Finish with olive oil, cracked pepper, basil, a light balsamic drizzle and chili flakes if desired.

Notes

• Start with 1 cup of stock and add more only if needed.
• Sun-dried tomatoes already add salt, taste before adjusting seasoning.
• No cream needed, Burratini provides all the richness already.
• For an extra-smooth finish, let the blender run longer than you think.
• If your tomatoes are very acidic, a tiny pinch of baking soda after blending can balance the flavor.
• Add the cold Burratini just before serving for the best melt and creaminess.

Storage & Reheating

• Refrigerate: 3–4 days (without burratini).
• Freeze: Up to 3 months (without burratini).
• Reheat: Gently on the stovetop or microwave; add a splash of stock if thickened.

 

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Keyword Comfrot Food, Roasted Bell Peppers, Roasted Tomato Soup, sun dried tomatoes, Tomato Soup

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