Main Ingredients

• 800 g ripe tomatoes (about 6–8 medium)
• 1 red bell pepper (about 150 g)
• 1 large yellow onion (about 150 g)
• 4 cloves garlic
• 2 tbsp olive oil
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tsp dried oregano
• ½ tsp sugar (optional, balances acidity)

After Baking / For Serving

• 250 ml vegetable broth
• 100 ml cream
• Fresh basil for garnish
• Bread for serving (optional)

Instructions (mise en place)

1. Prepare the oven and equipment:
   – Preheat the oven to 200 °C convection (or 220 °C top/bottom heat).
   – Get a large baking tray and a blender (or an immersion blender + heat-resistant bowl).
2. Wash and chop the vegetables:
   – Rinse the tomatoes and bell pepper.
   – Cut the tomatoes in half. Remove the stem from the bell pepper, take out the seeds, and cut into large pieces.
   – Peel the onion and cut into wedges.
   – Peel the garlic cloves, leaving them whole.
3. Arrange on the tray:
   – Spread the tomatoes, bell pepper, onion, and garlic evenly on the baking tray.
   – Drizzle with olive oil, sprinkle with salt, pepper, and oregano.
   – Toss lightly so everything is coated.
4. Baking:
   – Roast for about 35–45 minutes until the vegetables are well caramelized and tender.
   – Optionally, turn the vegetables halfway for even browning.
   – Tomatoes should look a bit “wrinkled” at the edges when done.
5. Blending:
   – Let the vegetables cool for 5 minutes.
   – Place everything in a blender. Add the broth in two batches for easier blending.
   – Blend until the soup is completely smooth.
6. Adding cream and finishing:
   – Pour the soup back into a pot over medium heat.
   – Stir in the cream and gently heat until warmed through (do not boil).
   – Taste and adjust with more salt/pepper if necessary.
7. Serving:
   – Pour into bowls. Top with fresh basil and a drizzle of olive oil.
   – Serve with good bread on the side.

Why roast the vegetables?

When you roast vegetables like tomatoes, bell peppers, and onions, two things happen that really enhance the flavor:

1. Caramelization and Maillard reaction: High temperatures break down sugars and amino acids in the vegetables, creating complex, sweet flavor compounds.
2. Moisture reduction: Moisture is slightly reduced during roasting, making the flavor more concentrated and aromatic.

These effects result in a tomato soup that tastes richer and more complex than one that is simply boiled on the stove.

Ingredient Choices

Let’s break down why each ingredient plays an important role in this soup:

Tomatoes

The star of the dish. Choose ripe, firm tomatoes with a deep red color for the best balance of acidity and sweetness. Ripe tomatoes contain more natural sugar, which leads to better caramelization.

Bell Pepper

Adds fruitiness and a subtle sweetness that complements the tomatoes. Red bell pepper is sweeter than green, making it a better fit for this soup.

Onion and Garlic

They provide aromatic depth. The natural sugars in the onion caramelize in the oven, while the sharpness of the garlic is mellowed, adding umami.

Olive Oil

Helps with heat transfer, even browning, and binds flavors.

Cream

While the soup is flavorful on its own, the cream adds a silky texture and mild sweetness that makes it more luxurious. It also balances the acidity from the tomatoes.

Baking Time and Temperature

A baking time of 35–45 minutes at 200 °C convection provides a great balance between caramelization and avoiding drying out. If your oven is weaker or you prefer more browning, you can increase to 220 °C, but be careful not to burn it.

Blender vs. Immersion Blender

A blender gives the smoothest soup but requires you to let the vegetables cool somewhat before blending hot ingredients. An immersion blender also works well, especially if you use a large pot that can withstand heat.

How to Adjust Consistency

If you want a thinner soup:

Add more broth – about 50–100 ml more.

If you want a thicker soup:

Use less broth or let the soup simmer uncovered for 5–10 minutes after blending.

Alternatives and Adjustments

• Vegetarian/Vegan: Substitute cream with coconut milk or oat-based cream.
• Spicy version: Add a pinch of chili flakes or a red chili before roasting.
• Herbs: Fresh thyme or rosemary roasted with the vegetables adds extra aroma.

Serving Tips

Serve with toasted bread, preferably rubbed with garlic and olive oil. A dollop of crème fraîche or Greek yogurt can provide a fresh contrast on top. Fresh herbs like basil or parsley add color and aromatic freshness.

Storage

The soup keeps for 3–4 days in the refrigerator in an airtight container. It can also be frozen for up to 3 months.