Roasted tomato and red pepper soup

Tomato soup from a tin was one of the comforts of my childhood, and I still have a soft spot for it. But this roasted version is something else: tomatoes, red peppers, onion and garlic roasted until sticky and charred, then blended into a thick, sweet, smoky soup. Serve it with a grilled cheese sandwich and you have the perfect cold-weather lunch.

Roast, don't boil

Most tomato soup recipes simmer everything in a pot. Roasting first changes the flavour completely. In a hot oven, the tomatoes lose some of their water and their natural sugars caramelise. The peppers soften and sweeten, and the edges char slightly, adding a smoky depth that you cannot get any other way.

Use tomatoes that are ripe and red. In winter, when fresh tomatoes are pale and watery, a mix of fresh and tinned works well.

Good soup is mostly patience and a hot oven.

Kofi Mensah

Soup and a sandwich

Tomato soup and a grilled cheese sandwich is one of the great food partnerships. The sharp, sweet soup cuts through the rich, melting cheese, and dipping the sandwich into the bowl is, I think, one of life's small but important pleasures. In our house it is the official lunch of rainy Saturdays.

Roasting makes this soup a little more work than opening a tin, but most of that work is done by the oven. While the vegetables roast, there is plenty of time to make the sandwiches, lay the table and find a good film for the afternoon.

Before you start

• Use the ripest tomatoes you can find. Soft ones are perfect here.
• Spread the vegetables out on the tray so they roast rather than steam.
• Let the soup cool slightly before blending, and never fill the blender more than half full.
• Make the grilled cheese while the soup simmers.

Ingredients

Serves 4 · Prep 15 min · Cook 50 min · Level Easy

• 1 kg ripe tomatoes, halved
• 2 red peppers, cut into chunks
• 1 red onion, cut into wedges
• 1 head garlic, top sliced off
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp sugar
• 500 ml vegetable stock
• 1 tbsp red wine vinegar
• 1 small handful basil

Method

1. Heat the oven to 200°C (180°C fan).
2. Spread the tomatoes, peppers and onion on a large tray. Add the garlic head, drizzle everything with oil and sprinkle with paprika, sugar, salt and pepper.
3. Roast for 40 to 45 minutes, until soft, sticky and charred at the edges.
4. Squeeze the soft garlic cloves out of their skins into a large pot. Add the roasted vegetables and all the juices from the tray.
5. Add the stock and bring to a simmer for 5 minutes.
6. Blend until smooth, then stir in the vinegar. Add more stock if you like a thinner soup.
7. Taste, season and serve topped with torn basil and a drizzle of olive oil.

Make ahead

The soup keeps in the fridge for four days and freezes for three months. It thickens as it stands, so loosen it with a little water or stock when reheating. A spoonful of pesto or a swirl of cream on top makes it feel special.

Common questions