RECIPE 13 · SOUPS
Roasted tomato & pepper soup
Roasting tomatoes and red peppers gives this soup a rounded sweetness and lightly browned edges. Blend them with a simple onion-and-tomato base for a smooth bowl that feels at home beside a toasted sandwich.
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A richer beginning.
The paste reinforces the flavour of the fresh tomatoes, especially when they are not at the height of their season. Add the stock gradually if you prefer a thicker soup.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves / makes
- 4
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
800 g ripe tomatoes, quartered
2 red bell peppers, deseeded and chopped
3 tbsp olive oil, divided
1 onion, sliced
3 garlic cloves, chopped
3 tbsp Ace Sabbah double-concentrated tomato paste
600 ml low-sodium vegetable stock
¾ tsp fine salt, divided
¼ tsp black pepper
1 tsp balsamic vinegar
8 basil leaves
Method
Roast
Heat a conventional oven to 220°C / 425°F. Put the tomatoes and peppers on a large tray with 2 tbsp oil and ¼ tsp salt. Roast for 30–35 minutes until soft with browned edges.
Make the base
While they roast, warm the remaining oil in a pot. Soften the onion for 8 minutes over medium heat. Add garlic for 1 minute, then stir in the paste for 2 minutes.
Combine
Add the roasted vegetables and their tray juices to the pot. Pour in the stock, add the remaining salt and pepper, and simmer for 10 minutes.
Blend
Turn off the heat and blend carefully with an immersion blender until smooth. Stir in the balsamic vinegar and basil. Thin with hot water if needed and taste for seasoning.
At the stove
If using a jug blender, let the soup cool slightly and blend in small batches according to the appliance’s hot-liquid instructions.
At the table
Serve with a cheese toastie or olive-oil toast.
