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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