This Roasted Tomato & Red Pepper Soup is bold, smoky, and deeply comforting.
Roasting the tomatoes and red peppers caramelises their natural sugars, creating a rich sweetness and slightly smoky depth. Combined with garlic, onion, thyme, and vegetable broth, the result is a silky, nourishing soup that feels both simple and luxurious.
It’s the perfect recipe for cozy winter nights, meal prep lunches, or whenever you want something warm and grounding in a bowl.
Healthythandi
3-4
10 minutes
45 minutes
Plant-Based / Comfort Food
A rich roasted tomato and red pepper soup with caramelised vegetables, garlic, and thyme. Smoky, comforting, and perfect for winter.
3 cups vegetable broth
Optional Flavor Boost
1–2 tsp balsamic vinegar
Preheat the oven to 200°C (390°F).
Place the halved tomatoes, red peppers, onion, and garlic on a baking tray.
Drizzle with olive oil and season with salt and pepper.
Tuck fresh thyme sprigs between the vegetables.
Roast for about 30–35 minutes until the vegetables are caramelised and slightly charred.
Remove the thyme stalks.
Add the roasted vegetables to a blender together with the vegetable broth.
Blend until smooth and creamy.
Pour the blended soup into a pot and simmer gently for 5–10 minutes.
Taste and adjust seasoning.
Add balsamic vinegar if using for extra depth.
Serve warm with fresh herbs, a swirl of plant cream, or crusty bread.