Roasted Cherry Tomatoes & Bell Pepper Soup#Soupswappers

This Italian roasted cherry tomatoes and red bell peppers soup reminds me that winter is in. I love the reddish orange color of this soup and it's the simplicity, a no-fuss cooking that makes it my favorite.

Serves 2

8- 10 Cherry Tomatoes
1 Large Red Bell Pepper
2 Cloves Garlic cloves – crushed lightly
1 Teaspoon Olive oil
Sea salt to taste
¼ Teaspoon Lemon Pepper Seasoning
3 Cups Vegetable Stock
Crispy Fried Basil leaves – to garnish

Pre-heat oven at 200°C.
Wash and pat dry ,garlic, tomatoes and pepper. Place them in a foil tray, in a single layer and drizzle ½ teaspoon olive oil . Bake for 30 to 35 minutes, or until the tomatoes break into juice and the bell pepper is charred.
Cool and blend in a mixer to smooth consistency. Remove in a sauce pan, add 3 cups of vegetable stock to thin and bring this to a boil. Add the seasoning of salt and lemon pepper. Taste, the soup, it should smooth and not too thick.
Serve as it is with a few drops of extra virgin olive oil on top, or with fried basil. Enjoy this delicious soup with any crusty bread.
Labels: Soup, Red Bell Pepper, Cherry Tomatoes, Oven Roasted, Garlic, Serves Two, Soup Swappers, Healthy, Appetizer, Main course, Dairy Free, Gluten free, Nut Free, Vegan, Italian, International Cuisine
Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Chilly Soups to celebrate National Chili Day.  

A Day in the Life on the Farm: Chicken Chile Verde 
Karen’s Kitchen Stories: Instant Pot Spicy Turkey Chili 
Magical Ingredients: Garbanzo Chili Verde
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Turkey, Stout, & Sweet Potato Cincinnati Chili 
Our Good Life: Six Can Chili
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Cherry tomatoes are the best!! Beautiful color!

  2. Sounds simple yet bold in flavors! Love this recipe!