Creamy Roasted Tomato & Pepper Soup with Spinach

Name: Creamy Roasted Tomato & Pepper Soup with Spinach
Total time: 45 min
Yield: 4 people
Ingredients: 4 large Tomatoes; 2 whole Red Bell Peppers; 1 cup Cherry Tomatoes; 1 medium White Onion; 4 cloves Garlic Cloves; 3 tbsp Olive Oil; 2 cups Vegetable Broth (prepared); 1 tsp Dried Habaq (Basil) Leaves; 0.5 cup Cooking Cream; 3 cups Fresh Spinach

Vegetarian • Gluten-Free • Low CarbLunch • DinnerComfort FoodItalian

Medium

45min

280kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and velvety soup made by roasting ripe tomatoes and peppers, blended with cream and finished with fresh spinach.

This Creamy Roasted Tomato & Pepper Soup with Spinach is the ultimate comfort food for a chilly evening or a light lunch. By roasting the tomatoes, cherry tomatoes, and red bell peppers first, we unlock a deep, caramelized sweetness that boiling simply cannot achieve. The heat of the oven concentrates the flavors, creating a robust base that marries perfectly with the aromatic garlic and onions. What sets this recipe apart is the addition of fresh spinach right at the end. Not only does it add a pop of vibrant green color, but it also boosts the nutritional profile with iron and vitamins without compromising the silky texture of the soup base. Finished with a swirl of rich cooking cream and a touch of fragrant Habaq leaves (basil), this soup balances acidity, sweetness, and creaminess in every spoonful. It’s a fantastic way to rescue ripe produce from your fridge and transform it into a gourmet meal that feels like a warm hug.

Ingredients

600 g Tomatoes
2 whole Red Bell Peppers
150 g Cherry Tomatoes
1 medium White Onion
4 cloves Garlic Cloves
3 tbsp Olive Oil
500 ml Vegetable Broth (prepared)
1 tsp Dried Habaq (Basil) Leaves
120 ml Cooking Cream
100 g Fresh Spinach

Instructions

1
Preheat your oven to 200°C (400°F).
2
Quarter the tomatoes and white onion. Seed and slice the red bell peppers. Place them on a baking sheet along with the cherry tomatoes and peeled garlic cloves.
3
Drizzle the vegetables with olive oil, salt, and pepper. Toss to coat evenly.
4
Roast for 30-35 minutes until the vegetables are soft and slightly charred.
5
Transfer the roasted vegetables into a pot (or blender). Add the vegetable broth and habaq leaves.
6
Blend until smooth using an immersion blender or standard blender. If using a standard blender, be careful with the hot liquid.
7
Place the pot over medium heat. Stir in the cooking cream and bring to a gentle simmer.
8
Add the fresh spinach and stir for 1-2 minutes until just wilted.
9
Serve hot, optionally garnished with extra cream or crusty bread.

Chef's Tips

•For a spicier kick, add a pinch of chili flakes before roasting.
•If the soup is too thick, add a splash more water or broth to reach your desired consistency.
•You can substitute cooking cream with coconut milk for a dairy-free version.