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Fresh Roasted Tomato and Pepper Soup

A soup made from roasted tomatoes, bell peppers, onions, garlic, and a roux-based broth.

From the Recipes Wiki (Fandom) · 19 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Fresh Roasted Tomato and Pepper Soup

Ovenbroiler on high, rack 3 inches from heat
Time20 minutes

Ingredients

Directions

Roast the vegetables

  1. Turn broiler on high, adjust rack to 3 inches.

  2. Wash and halve all the roasting vegetables and place cut side up in a deep roasting pan.

  3. Prepare garlic for roasting by cutting off the top and slightly exposing each clove, then toss with vegetables.

  4. Drizzle lightly with olive oil, and sprinkle sparingly with raw sugar.

  5. Place under broiler to roast for 20 minutes or until everything becomes blistered and blackened.

  6. You may need to adjust the rack and time, or do in batches, removing and replacing vegetables as needed.

Make the puree

  1. Discard liquid from the pan, remove the garlic cloves, and puree everything in a blender; this may need to be done in batches as well.

  2. Set the puree aside; I do not strain it, as I like all the texture and color, but you could if you want.

Make the soup

  1. Warm the chicken stock on the stovetop.

  2. Place sliced onion in a pan with a small amount of olive oil to caramelize.

  3. Stir until golden and gooey; add garlic at the very end so it does not burn.

  4. In a large, heavy-bottom soup pot, melt butter and add flour to make a roux; stir and cook until dark brown and aromatic, about 10 minutes.

  5. Whisk in the heated chicken stock; when mixed, add the tomato puree, heavy cream, and basil.

  6. Warm slowly, then finally add the caramelized onion and garlic.

  7. Garnish with pecorino cheese, grated with a large grater.

Nutrition, whole recipe (rough)

1262Calories
58 gProtein
46 gFat
152 gCarbs

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Red Onion1 medium (110g)44
Red Bell Pepper1 medium (119g)31
Yellow Bell Pepper1 medium (119g)31
Orange Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Garlic1 clove (3g)4
Basil5 leaves fresh (2.5g)1
Soupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh tomatoes
Provide the main body, sweetness and acidity of the soup when roasted and pureed.
Bell peppers
Add sweetness and a roasted, smoky depth as they blister and blacken under the broiler.
Butter and flour
Form a roux that thickens the soup and adds a toasted, nutty flavour.
Heavy cream
Adds richness and fat, giving the soup a smoother, rounder mouthfeel.
Garlic
Becomes sweet and mellow when roasted, adding aroma to the soup base.

The step that matters

Make the roux. Cooking the butter and flour until dark brown toasts the flour for deeper flavour and thickens the soup. Stirring constantly prevents scorching, which would leave a bitter taste.

Swap the orange

How well each one fits the dish's main ingredients (tomato, pepper, onion, garlic, olive, sugar, clove):

  1. Avocadofits better
  2. Limefits better
  3. Cherryfits better
  4. Orangethe original

Fit is the average pairing score against tomato, pepper, onion, garlic, olive, sugar, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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