Roasted Tomato Soup with Red Capsicum

A smooth roasted tomato soup made with red capsicum, onion, garlic and olive oil. The vegetables are roasted until soft and caramelised, then blended with stock for a warm, deeply flavoured soup that is perfect for cold days.

Cold mornings call for a pot of something warm and simple. Roasting the tomatoes first gives this soup its depth, with red capsicum, onion and garlic softening into the tray juices before everything is blended smooth. The kitchen smells like something good is coming, especially with cheesy sourdough crisping under the grill alongside.

Prep: 15 min · Cook: 60 min · Serves: 4 · Cuisine: Mediterranean · Category: Soup

Ingredients

Roasted Tomato Soup with Red Capsicum

• 1.5–2 kg ripe tomatoes, halved or quartered
• 1 red capsicum, deseeded and cut into large pieces
• 1 large brown onion, quartered
• 1 whole garlic bulb, top sliced off
• 3 tbsp extra virgin olive oil, plus extra to serve
• 1½ tsp salt, for roasting
• ½ tsp black pepper
• ½ tsp dried oregano
• 2 cups chicken stock, plus extra if needed
• 1 tsp sugar
• 1 tsp extra salt, added after blending, or to taste
• Fresh parsley, finely chopped, to serve

Method

1. Preheat the oven to 200°C.
2. Place the tomatoes, red capsicum, onion and garlic bulb in a large roasting tray.
3. Drizzle with the olive oil, then season with 1½ teaspoons salt, black pepper and dried oregano. Toss gently to coat, keeping the garlic bulb cut-side up.
4. Roast for 40–50 minutes, or until the tomatoes have collapsed, the capsicum is soft, the onion is caramelised at the edges and the garlic is tender.
5. Remove the tray from the oven and let it sit for 5–10 minutes. Squeeze the roasted garlic cloves out of their skins.
6. Transfer the roasted vegetables, garlic and tray juices to a blender. Add 2 cups of stock and blend until smooth, working in batches if needed.
7. Pour the soup into a pot and place over low heat. Add the sugar and extra teaspoon of salt, then stir well.
8. Simmer gently for 5–10 minutes. Add a little extra stock if you prefer a thinner soup.
9. Taste and adjust the seasoning if needed.
10. Serve warm with a drizzle of olive oil, chopped parsley and toasted sourdough with melted cheese.

Serving Suggestion

Serve this soup with toasted sourdough, grilled cheese or warm crusty bread. It also works beautifully beside Crispy Roast Potatoes or The Grace Table Roast Chicken Method for a simple cold-weather meal.

Storage Notes

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if it thickens after chilling.

Make Ahead Notes

The vegetables can be roasted earlier in the day and blended when ready to serve. The finished soup also reheats well, making it a good recipe to prepare ahead for lunch or dinner.

Notes

Red capsicum adds sweetness and depth without taking over the tomato flavour. One capsicum is enough for this amount of tomatoes.

A high-powered blender gives the smoothest result. When blending hot soup, work in batches and hold the lid firmly with a folded tea towel.

Add the stock gradually if you are unsure about thickness. It is easier to loosen the soup than to thicken it again.

The sugar is not there to make the soup sweet. It simply balances the natural acidity of the tomatoes after roasting.

If the soup tastes flat after blending, it usually needs salt rather than more herbs.

The Grace Table Tip

Serve this with one open slice of sourdough melted with cheese under the grill. The crisp edges and soft cheese make the soup feel like a complete winter lunch without adding anything complicated.

For a softer finish, stir through a small knob of butter at the end. Avoid adding cream to the whole pot unless you want a milder colour and flavour.