Italian-Style Roasted Tomato and Pepper Cream Soup Recipe
This cream soup tastes like concentrated Italian summer in a bowl: roasted tomatoes, peppers, garlic, and olive oil. In Italy, soups like this are often served for dinner with a thick slice of bread and a drizzle of olive oil. It’s thick, aromatic, and very simple – perfect when you have lots of vegetables and want to use them up.
This roasted tomato and pepper cream soup tastes like condensed Italian summer because the vegetables are first caramelized in the oven and only then go into the pot. Thanks to this, you get a deep, slightly smoky tomato and pepper flavor without any complicated techniques – just a tray, olive oil, and time. The dish is both very simple and surprisingly restaurant‑like in how it comes across.
Chef's tips
Roast the tomatoes and peppers until you see darker, slightly charred edges – that’s where most of the flavor comes from, so don’t take the tray out too early. You can roast the garlic in its skin so it doesn’t turn bitter, then easily squeeze it into the soup. After blending, be sure to taste and season with salt and a little wine vinegar or lemon juice – the acidity beautifully lifts the flavor of the roasted vegetables.
How to serve
Serve with a thick slice of toasted bread drizzled with good olive oil; a few basil leaves or a spoonful of plain yogurt on top also work very well. It’s an ideal dinner soup for a cooler evening on the balcony when you want something warming yet still light. It pairs nicely with a glass of simple table red wine or an herbal tea if you’re eating late.
Ingredients
- field or cherry tomatoes can also be plum tomatoes - 800 g
- red bell pepper - 2 piece
- onion medium - 1 piece
- garlic - 3 cloves
- vegetable or chicken stock can be from a cube or homemade - 700 ml
- olive oil - 4 tablespoons
- dried oregano - 1 teaspoon
- fresh basil for serving - 0.5 handfuls
- heavy cream 30% or milk optional, for a milder taste - 50 ml
- salt to taste
- freshly ground black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Cut the tomatoes in halves (larger ones into quarters), deseed the pepper and cut into large pieces. Peel the onion and cut into quarters. Leave the garlic in its skin.
- Spread the vegetables on the tray, drizzle with 3 tablespoons of olive oil, and sprinkle with salt, pepper, and dried oregano. Toss with your hands so the seasonings coat the vegetables well.
- Place the tray in the oven for 30–35 minutes, until the vegetables are soft, slightly browned at the edges, and the tomatoes have released their juices.
- Transfer the roasted vegetables to a pot and squeeze the soft flesh out of the roasted garlic cloves (discard the skins).
- Pour in the stock and bring to a boil. Simmer over low heat for 5–10 minutes so the flavors meld.
- Remove the pot from the heat. Blend the soup with a hand blender until smooth. If it is too thick, add a little water or stock.
- Add the cream or milk if you want a milder taste and briefly blend again. Season to taste with salt and pepper.
- Serve the soup hot, drizzled with a little olive oil and sprinkled with torn fresh basil leaves. It tastes great with croutons or a slice of bread.
Storage
Store the soup in the fridge in a sealed container for up to 3 days. It freezes very well (without cream added) for up to 2–3 months. Reheat gently, adding a little water or stock if it has thickened too much, and stir in cream or milk only after reheating if using.
