Make a bowl of this comforting and flavorful roasted tomato and peppers soup right in your soup maker!
Roasted bell peppers, carrots, tomatoes, garlic, and spicy chili flakes come together to create a rich, flavorful soup that's perfect for a cozy lunch or light dinner.
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I find this soup to be a lifesaver, especially on busy weeknights. So nope, we are not getting pizza or fries out of the freezer, honey! We're making cozy, delicious tomato soup that even picky eaters will enjoy.
Serve it with some garlic bread or cheesy toast, and we're GOOD!
ingredients
- Olive oil.
- Red or yellow bell peppers - you can also use a combination of both, depending on what hue you want your soup to have.
- 6 medium-sized tomatoes.
- 2 medium-sized carrots.
- 1 medium-sized onion.
- Garlic cloves.
- Vegetable stock
- Chili flakes
- Salt and pepper, to taste
- Fresh basil.
how to make soup maker tomato soup
- Roast: Start by roasting your vegetables. This caramelizes their natural sugars and concentrates the flavors.
- Transfer to your soup maker - Add vegetable stock to your soup maker followed by the roasted vegetables and collected stock, chilli flakes, salt, and pepper.
- Cook: Cook on the smooth soup setting.
- Check the consistency: Check the consistency of the soup adding more vegetable stock (or water) if preferred. Use the pulse function
- Add basil and adjust seasoning: Stir in sliced fresh basil, then taste and add more salt and pepper if needed.
- Serve: Transfer to bowls, garnish with some basil and chilli flakes, then serve.
Serve it with
When it comes to serving tomato soup, your options are so many! Some of my favorites include:-
- A big bowl of Green Salad
- Grilled Cheese Sandwich
- Tuna Melts or Paninis.
- Fried bacon bits
- Air Fryer Croutons
- Air Fryer Garlic Bread
can I omit the spice?
Feel free to reduce the amount of chili flakes, or omit them completely.
refrigeration and freezing
To store, first allow the soup to cool completely. Transfer it to an airtight container, and keep it in the fridge for 3-5 days, or in the freezer for up to 3 months.
more tomato-based recipes
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📖 Recipe
Soup Maker Roasted Tomato Soup
Ingredients
- 1½ tablespoon olive oil
- 2 red or yellow bell peppers deseeded and roughly chopped
- 6 medium-sized tomatoes quartered
- 2 medium-sized carrots peeled
- 1 medium-sized onion peeled and quartered
- 3 garlic cloves peeled
- 2-3 cups or 720 ml vegetable stock, divided use more or less, depending on taste
- 1 teaspoon chili flakes
- salt and pepper to taste to taste
- fresh basil leaves cut into thin ribbons, for serving
Instructions
- Wash and chop the tomatoes, bell peppers, carrots, and onion. Peel the garlic cloves.
- Preheat your oven to 180°C (356°F). Transfer the vegetables to a lined baking tray. Drizzle the olive oil on top and combine. Roast for 30-35 minutes, turning halfway through, until softned and lightly caramelized.
- Add the roasted vegetables and and collected juices to your soup maker. Pour in 2 cups (480 ml) of vegetable stock, then add the chilli flakes, salt, and black pepper.
- Select the smooth soup program and allow it to run until complete.
- Check the consistency of the soup. If it is too thick, add some of the remaining vegetable stock and use the pulse function to combine, following your soup maker's instructions.
- Taste and adjust the seasoning if needed. Stir in the sliced fresh basil, transfer to bowls, and garnish with some more basil. Serve warm.
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