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There’s something undeniably comforting about a warm bowl of Creamy Roasted Cherry Tomato & Red Pepper Soup, and this version takes it to the next level with the vibrant flavors of roasted cherry tomatoes, red pepper, and garlic. Paired with a golden Emmental cheese sandwich, this is a satisfying meal that’s perfect for cozy days. The best part? It’s simple to make, packed with wholesome ingredients, and is incredibly versatile!
Why You’ll Love This Recipe
- Bold, Roasted Flavor: Roasting the cherry tomatoes, red pepper, and garlic intensifies their natural sweetness and creates a deep, rich flavor profile that elevates this soup beyond a traditional tomato soup.
- Creamy & Velvety Texture: The addition of cream makes the soup ultra-smooth and luxurious, with just the right balance of richness.
- Quick and Easy: With only 15 minutes of hands-on prep, you can have a gourmet-style meal with minimal effort.
- Perfect for Meal Prep: This soup stores well, making it a great option for make-ahead lunches or dinners throughout the week.
Ingredient Notes
- Cherry Tomatoes: Roasting cherry tomatoes adds a natural sweetness and depth to the soup. Feel free to use grape tomatoes if cherry tomatoes aren’t available.
- Red Bell Pepper: This adds a smoky sweetness and complements the tanginess of the tomatoes beautifully.
- Potatoes: These are a secret weapon for thickening the soup naturally, giving it a hearty texture without needing too much cream.
- Garlic: Roasting two full heads of garlic mellows the flavor, turning it into a sweet and buttery addition to the soup.
- Cream: Adding 200g of cream creates a velvety texture and balances the acidity of the tomatoes.
- Emmental Cheese: The nutty, mild flavor of Emmental cheese pairs perfectly with the tangy soup. You can swap it for Gouda or Gruyère for a variation in flavor.
How to Make the Best Creamy Roasted Cherry Tomato & Red Pepper Soup
Creating the best version of this soup involves focusing on technique and ingredient quality. Here’s a breakdown of how to elevate this recipe from good to unforgettable.
1. Choose High-Quality, Fresh Ingredients
- Cherry Tomatoes: Opt for ripe, in-season cherry tomatoes. The natural sweetness of fresh tomatoes is key to the soup’s flavor. When tomatoes are in season, they are packed with more nutrients and taste far superior to canned or out-of-season produce.
- Bell Pepper: Use a bright red bell pepper, as it offers the sweetest flavor compared to green or yellow peppers. This complements the acidity of the tomatoes perfectly.
- Fresh Herbs: Fresh rosemary and parsley enhance the roasted vegetables. You can also incorporate a few sprigs of thyme during the roasting process for extra depth.
- Good-Quality Olive Oil: Use extra virgin olive oil to roast the vegetables. Its robust flavor adds another layer of richness to the soup.
2. Master the Roasting Process
Roasting is the most important step in this recipe, so take your time with it. Here are a few tips:
- Even Roasting: Spread the vegetables out on a baking sheet, making sure they aren’t overcrowded. Overcrowding leads to steaming instead of roasting, which could make your vegetables soggy instead of caramelized.
- Garlic Perfection: Cutting the tops off the garlic heads exposes the cloves to heat, allowing them to roast evenly and become soft and caramelized. Be sure to drizzle them with plenty of olive oil to prevent them from drying out.
- Roast to Golden Perfection: Roast the vegetables at 200°C (400°F) for a full 45 minutes. The cherry tomatoes should blister, and the pepper skin should start to char slightly. This charring adds a subtle smoky flavor that elevates the entire dish.
- Don’t Rush: Proper caramelization of the vegetables is essential. They should be roasted until they have a slight golden-brown hue, which deepens their flavor.
3. Blending for the Perfect Texture
- High-Speed Blender: Use a high-speed blender or an immersion blender to get the smoothest, creamiest consistency. Blending the soup while it’s warm helps all the ingredients come together seamlessly.
- Strain for Extra Silkiness: For an ultra-smooth soup, pass the blended mixture through a fine mesh sieve. This step removes any leftover skins or small bits, resulting in a velvety texture that’s restaurant-quality.
- Control the Thickness: Adjust the consistency to your preference by adding more or less water. If you want a thicker, heartier soup, use less water and more potatoes to naturally thicken the soup.
4. Enhance the Creaminess
- Choose the Right Cream: Full-fat cream (like heavy cream) is ideal for creating that rich, luxurious texture. If you prefer a lighter version, you can use half-and-half or even whole milk, but the texture will be less creamy.
- Add the Cream Last: Stir the cream in after blending and warming the soup. This ensures it doesn’t curdle or overheat, keeping the texture silky and smooth.
5. Season Like a Pro
- Balance the Flavors: After blending the soup, taste it and adjust the seasoning. Add more salt, pepper, or chili flakes to suit your taste. A pinch of sugar can balance out the acidity from the tomatoes, but only if necessary.
- Herb Infusion: Garnish the soup with fresh parsley and a sprig of rosemary. Adding fresh herbs at the end brightens the flavors and gives the soup a fresh, aromatic touch.
6. Perfectly Pair with a Grilled Cheese Sandwich
- Quality Cheese: Emmental cheese is nutty and mild, with a perfect melting quality. For an extra gooey sandwich, shred the cheese rather than slicing it. This allows it to melt evenly.
- Crispy Bun: Use a high-quality bun with a good crust and soft center. Brush the outside with a bit of olive oil or butter before grilling to achieve a golden, crispy finish.
- Sandwich Maker: Place the assembled sandwich into a sandwich maker and cook until the cheese is fully melted and the bun is golden and crispy. This usually takes about 3-4 minutes.
7. Garnish Like a Chef
- Olive Oil Drizzle: A light drizzle of high-quality extra virgin olive oil on top of the soup adds a rich flavor and beautiful presentation.
- Chili Flakes for Heat: Sprinkle a few chili flakes on top if you like a spicy kick.
- Herb Garnish: Fresh parsley or basil leaves on top will not only enhance the flavor but also give a vibrant, colorful presentation.
Tips and Tricks
- Roasting for Rich Flavor: Roasting the vegetables at 200°C (400°F) for 45 minutes deepens their flavor, so don’t rush this step! Make sure the garlic heads are well coated in olive oil so they become soft and spreadable.
- Blending: For an extra smooth texture, use a high-speed blender. If you prefer some texture in your soup, pulse until it’s mostly blended but still slightly chunky.
- Consistency Control: If the soup is too thick for your liking, add a bit more water or stock to thin it out. If you prefer a thicker soup, reduce the amount of water.
- Simmer Gently: Once the cream is added, simmer on low heat. Avoid boiling the soup to prevent the cream from curdling.
Recipe Variations
- Spicy Kick: If you love heat, increase the chili flakes or add a dash of smoked paprika for a smoky twist.
- Herb Swap: Instead of rosemary and parsley, try using thyme or basil for a different flavor profile.
- Vegan Version: Substitute the cream with coconut milk or a cashew-based cream for a dairy-free alternative. Swap the Emmental cheese in the sandwich with a vegan cheese option.
- Add Protein: For a heartier meal, add some grilled chicken or top with crispy chickpeas.
Serving Suggestions
- Grilled Cheese Sandwich: Pair this soup with the Emmental cheese sandwich for the ultimate comfort meal. The melty, nutty cheese balances the tangy and creamy soup perfectly. Add optional toppings like parsley, chili flakes, or a drizzle of olive oil to enhance the sandwich.
- Crusty Bread: Serve with warm crusty bread for dipping, or top with homemade croutons for added texture.
- Side Salad: A light, fresh side salad with lemon vinaigrette is a refreshing contrast to the creamy soup.
Storage
- Refrigerator: Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently over medium-low heat.
- Freezer: This soup freezes beautifully! Once cooled, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Cheese Sandwich: While the soup is freezer-friendly, the cheese sandwich is best enjoyed fresh. However, you can prepare the sandwich and refrigerate it for up to 2 days, reheating in the oven or on a pan when ready to serve.
FAQ
Can I use canned tomatoes instead of fresh cherry tomatoes?
Yes! While fresh roasted tomatoes provide the best flavor, you can use canned tomatoes in a pinch. Just make sure to roast the red pepper and garlic for that depth of flavor.
What other toppings can I add to this soup?
You can garnish the soup with a drizzle of olive oil, a sprinkle of chili flakes, fresh herbs like basil, or even a dollop of sour cream for extra richness.
Is this soup gluten-free?
Yes, the soup itself is gluten-free. If you’re serving it with a sandwich, just make sure to use gluten-free bread.
Can I make this soup ahead of time?
Absolutely! This soup gets even better after sitting for a day or two. Prepare it ahead and store in the fridge or freezer for easy meals throughout the week.
Soups You’ll Love to Try
Creamy Roasted Butternut Squash Soup
Autumn-Spiced Roasted Pumpkin Soup
Creamy Roasted Cherry Tomato & Red Pepper Soup
This luxurious, creamy Creamy Roasted Cherry Tomato & Red Pepper Soup is packed with the rich flavors of roasted cherry tomatoes, red bell pepper, and garlic, balanced with cream and a hint of chili flakes. Served alongside a grilled Emmental cheese sandwich, it’s the perfect comfort meal for any day.
Equipment
- Baking Sheet for roasting the vegetables
- Parchment paper optional, to line the baking sheet
- Knife for chopping vegetables
- Immersion blender or a regular blender/food processor if you don't have one
- Large mixing bowl to transfer the roasted vegetables for blending
- Soup Pot for simmering the blended soup
- Ladle for serving the soup
- Sandwich maker or a pan if you're grilling manually
- Grater for grating the Emmental cheese
Ingredients
For the Soup:
- 300 g cherry tomatoes
- 1 red bell pepper cut into quarters, seeds removed
- 3 small potatoes peeled and diced
- 1 onion cut in half
- 2 heads of garlic tops cut off to expose cloves
- 2 sprigs fresh rosemary
- 3 tbsp olive oil for drizzling
- Salt to taste
- black pepper to taste
- Chili flakes to taste
- 3 tbsp fresh parsley plus extra for garnish
- 300 ml water or vegetable stock
- 200 ml heavy cream
For the Emmental Cheese Sandwich:
- 1 bun (or bread of your choice
- 50 g Emmental cheese shredded or sliced
Instructions
- Preheat the oven to 200°C (400°F).
- On a large baking sheet, arrange the cherry tomatoes, red bell pepper, diced potatoes, halved onion, and 2 heads of garlic (with the tops cut off).
- Add the 2 sprigs of rosemary on top of the vegetables.
- Season generously with salt and pepper, and drizzle with 3 tbsp of olive oil.
- Roast the vegetables in the oven for 45 minutes, or until they are tender and caramelized. The tomatoes should be blistered, and the pepper should be slightly charred.
- After roasting, transfer the vegetables (discard the rosemary sprigs) into a large bowl.
- Squeeze the roasted garlic cloves out of their skins into the bowl with the vegetables.
- Add 300g of water (or vegetable stock), chili flakes, and 3 tbsp of fresh parsley.
- Use an immersion blender (hand blender) to blend everything in the bowl until smooth and creamy. Adjust the consistency by adding more water if needed.
- Pour the blended mixture into a pot and heat over medium heat.
- Stir in 200g of heavy cream and gently bring the soup to a simmer over medium heat.
- Taste and adjust seasoning with additional salt, pepper, or chili flakes if needed.
- Let the soup simmer for about 5 minutes, stirring occasionally.
- Slice the bun in half and place 50g of Emmental cheese between the slices.
- Grill the sandwich in a hot pan until the cheese is melted and the bread is golden brown, about 3-4 minutes per side.
- Ladle the soup into bowls and garnish with a drizzle of olive oil, a sprinkle of chili flakes, and fresh parsley.
- Serve with the warm, crispy Emmental cheese sandwich on the side.
Nutrition
Calories: 540kcal
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