Roasted Tomato & Red Pepper Soup
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.
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.
- 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.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife