A tray in the oven · Vegetarian

Roasted Tomato and Pepper Cream Soup

Name: Roasted Tomato and Pepper Cream Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Cuisine: A tray in the oven
Ingredients: 4 tomatoes, in large chunks; 2 red bell peppers, in large chunks; 2 shallots, or 1 white onion, in large chunks; 1 head garlic, left whole; 3 sprigs fresh rosemary, or 1 tsp dried; 4 sun-dried tomatoes; 4 tbsp oil from the jar of sun-dried tomatoes; to taste salt and pepper; 200 ml cream, 18% or 30%; 1 tsp sweet paprika; 1, optional chilli pepper; to taste salt and pepper; 2 slices your favourite bread; plenty cheese — cheddar is the one to use

Roasted tomato and pepper cream soup — tomatoes, red peppers and onion go into one tray with a whole head of garlic and a few sprigs of rosemary, roast until they collapse, then get blended smooth with cream. Served with a loaded cheese toast on the side.

By Natalia9 October 2026

Prep: 15 min
Cook: 55 min
Serves: 4
Level: Easy

Method

Heat the oven to 200 °C (400 °F). Cut the tomatoes, peppers and onion into large chunks and put them in a baking dish with the whole head of garlic, the rosemary and the sun-dried tomatoes.
Drizzle over the sun-dried tomato oil, season with salt and pepper, and roast for 40–50 minutes, until the vegetables are soft.
Squeeze the roasted garlic cloves out of their skins into a pot and add all the other roasted vegetables. Blend until smooth.
Stir in the cream and season with the sweet paprika, salt and pepper. If you are using the chilli, add it now, finely chopped — or blend it in with the rest for a smoother heat.
Simmer gently for 5–10 minutes. Do not let it boil hard once the cream is in.
Toast the bread under plenty of cheese and serve it alongside.

Natalia served hers with a cheesy tortilla, but a loaded cheese toast goes just as well.

Watch it made

The full method, step by step, on the channel.

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