Spicy 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.
Servings 4
Calories 129kcal
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 and cut into chunks
- 1 medium-sized onion peeled and quartered
- 3 garlic cloves peeled
- 2-3 cups (480- 720 ml) vegetable stock divided, use more or less, depending on taste
- 1 teaspoon chili flakes
- salt and black pepper to taste
- fresh basil leaves cut into thin ribbons, for serving
Instructions
- 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 softened and lightly caramelized.
- Pour in 2 cups (480 ml) of vegetable stock into your soup maker. Add the roasted vegetables and any collected juices, then add the chili 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 until creamy, 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 and chili flakes. Serve warm.
Nutrition
Calories: 129kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 512mg | Potassium: 719mg | Fiber: 5g | Sugar: 11g | Vitamin A: 8894IU | Vitamin C: 106mg | Calcium: 45mg | Iron: 1mg