Soup Maker Roasted Tomato Soup

Bowl of roasted tomato soup garnished with fresh basil and chili flakes, with a spoonful of soup held above it.

Soup Maker Roasted Tomato Soup

This easy soup maker tomato soup recipe combines roasted tomatoes, bell peppers, carrots, and garlic for a rich, creamy, and delicious soup that's perfect for a cozy lunch or light dinner.

Course Dinner, Lunch

Cuisine American, Continental

Diet Gluten Free, Vegan, Vegetarian

Servings

Calories 129kcal

Author Kate Hahnel

Equipment

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.

Nutrition