Roasted Red Pepper and Tomato Soup with Goat Cheese Crostini

A smoky and sweet soup featuring roasted red peppers and tomatoes, served with creamy goat cheese crostini for a delightful combination of flavors and textures.

Prep Time

20 minutes

Total Time

70 minutes

Calories

420 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.82/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup•Appetiser

Cuisine:

British

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

3mediumRed Bell Peppers(cored and halved)

£2.50

6mediumRoma Tomatoes(halved)

£1.80

1mediumYellow Onion(chopped)

£0.45

4clovesGarlic(minced)

£0.30

3tablespoonsOlive Oil(divided)

£0.25

4cupsVegetable Broth(low sodium)

£1.20

1teaspoonSmoked Paprika

£0.10

0.5teaspoonDried Oregano

£0.05

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

1smallBaguette(sliced into 1/2-inch thick rounds)

£1.10

4ouncesGoat Cheese(softened)

£2.75

2tablespoonsFresh Basil(chopped, for garnish)

£0.75

Total Cost

£11.28

£2.82 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Arrange red peppers and tomatoes on the baking sheet, cut-side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the skins are slightly charred and vegetables are tender.
3.
While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Once the roasted vegetables are cool enough to handle, remove the skins from the red peppers (optional but recommended for smoother texture). Roughly chop the roasted peppers and tomatoes.
5.
Add the roasted vegetables to the pot with the onion and garlic. Stir in the vegetable broth, smoked paprika, and dried oregano. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
6.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids! Return the soup to the pot and season with salt and pepper to taste.
7.
While the soup simmers for the last few minutes, prepare the goat cheese crostini. Lightly brush the baguette slices with olive oil and arrange them on a baking sheet. Broil for 1-2 minutes per side until lightly toasted. Spread softened goat cheese on each crostini.
8.
Serve the soup hot, garnished with fresh basil and accompanied by the creamy goat cheese crostini.

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My Notes

Nutrition Information

Nutrition per serving (400g)

420 kcal / 1757 kJ

Carbs

38g

15% of RDA

Fat

25g

36% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

17 g

19% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Roasting the vegetables intensifies their sweetness and adds a smoky flavor to the soup.

For a richer flavor, use fire-roasted tomatoes instead of regular Roma tomatoes.

If you don't have smoked paprika, you can use regular paprika and add a pinch of smoked salt.

Add a splash of cream or coconut milk to the soup for extra creaminess.

The goat cheese crostini can be customized with a drizzle of honey or a sprinkle of red pepper flakes.

Cooking Equipment

Oven

Stovetop

Blender or Immersion Blender

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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