Roasted Tomato and Pepper Soup with Salsa Verde

Roasted Tomato and Pepper Soup with Salsa Verde

1 hr 10 mins total time

25 mins active time


Serves 4



  • 6 (3 oz) large Roma tomatoes

    halved lengthwise

  • 2 (24¾ oz) large red bell peppers

    quartered, seeds removed

  • 1 (5½ oz) small red onion

    peeled, quartered

  • 3 cloves garlic


  • 2 tbsp olive oil
  • Flaky sea salt

    to season

  • Freshly ground pepper

    to season

  • 2 cups (16 fl oz) vegetable stock
  • 1 tbsp tomato paste
  • 1 cup (¾ oz) loosely packed basil leaves
  • Baby herbs

For the salsa verde:

  • 7 drained oil-packed anchovy fillets
  • 4 cups (2¾ oz) loosely packed flat-leaf parsley leaves
  • 2 tbsp drained capers
  • 2 tbsp fresh lemon juice
  • ½ cup (4 fl oz) olive oil
  • 1 clove garlic


  • Freshly ground black pepper

    to taste


  • 1To make the salsa verde, put all the ingredients in the blender and secure the lid. MIX for 35-40 seconds until well combined. Season with pepper. You will need 1/3 cup (80ml) for this recipe. Transfer the remaining salsa verde to a clean, airtight container and store in the refrigerator for up to 3 days.
  • 2To make the roasted tomato and pepper soup, preheat the oven to 400°F. Line a roasting pan with parchment paper.
  • 3Put the tomatoes, peppers, onion and garlic in the pan. Drizzle with oil and season with salt and pepper. Toss lightly to coat. Roast for 40-45 minutes, until lightly colored and softened. Set aside to cool for 5 minutes.
  • 4Using tongs, transfer the roasted vegetables to the blender. Add the stock and tomato paste. Secure the lid. Blend on the SOUP program until the program finishes.
  • 5Add the basil and secure lid. PUREE for 30 seconds or until the soup is smooth. Pour into a saucepan. Stir over medium heat until hot. Season with salt and pepper.
  • 6Divide the soup among serving bowls. Top with the salsa verde and garnish with baby herbs.
    Tip: Serve Salsa Verde on top of soups or serve over grilled or pan-fried meats, poultry, seafood or roasted vegetables. Mix unused Salsa Verde with lemon juice or mayonnaise and use as a dressing for potato salad.