Roasted Tomato and Bell Pepper Soup

A silky, warming soup for cooler evenings

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As soon as the days start to shorten and evenings turn crisp, I start craving soups — the kind that feel warm and deeply satisfying without being heavy.

This roasted tomato and bell pepper soup, adapted from a recipe by Michał Korkosz, is one of those dishes that never disappoints. It’s smooth, rich, and perfectly balanced — slightly sweet, a little tangy, and full of roasted flavor.

It’s also incredibly easy. The roasting takes a bit of time, but not much effort — you simply place the vegetables in the oven and let the heat do the work while you go about your evening. Later, a quick blitz in the blender and you’ve got a beautiful, restaurant-worthy soup on your table.

The Flavor That Only Roasting Can Create

The secret here lies in the roasting. It transforms humble ingredients into something extraordinary.

Tomatoes turn rich and slightly jammy, bell peppers become soft and smoky, and the garlic — there’s a lot of it — loses its sharpness completely. Roasting makes it creamy, mellow, and naturally sweet, giving the soup its signature depth without overpowering it.

And here’s the best part: all that flavor and silkiness come entirely from the vegetables themselves. There’s no need for cream or bouillon — the roasted ingredients create a naturally creamy texture and full-bodied taste on their own.

As everything roasts, the kitchen fills with the kind of aroma that instantly feels like autumn — warm, cozy, and inviting.

Nourishment in Every Bowl

This soup isn’t just comforting; it’s also a wonderful way to support your body through the colder months.

Tomatoes are rich in lycopene, a powerful antioxidant that supports heart health, skin vitality, and immunity. Roasting them actually makes lycopene easier for your body to absorb — a good reason to enjoy warm tomato dishes when the temperature drops.

Bell peppers bring plenty of vitamin C, one of the key nutrients that help your immune system stay strong. Olive oil adds healthy fats that help your body use those nutrients efficiently, while roasted garlic provides natural antimicrobial properties — a little immune support in every spoonful.

Together, these simple ingredients make a nourishing, balanced meal that’s both light and satisfying — perfect for keeping your energy steady through the season.

Roasted Tomato and Bell Pepper Soup Recipe

How to Serve It

Serve this soup hot, with a drizzle of olive oil and a sprinkle of toasted pumpkin seeds or herbs on top.

If you’re a little hungrier, pair it with a slice of sourdough bread topped with melted cheese. The creamy, slightly tangy cheese complements the roasted vegetables beautifully and makes for a cozy, complete dinner.

And like all good soups, it’s even better the next day — the flavors deepen and soften overnight.

From My Kitchen to Yours

If you enjoy simple, flavorful recipes like this one, you’ll find plenty more waiting for you in the Healthy Eats app. It’s where I keep all my go-to dishes — the ones that make healthy eating easy, enjoyable, and realistic for busy weeks.

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