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tomato soup in a beige bowl topped with chopped basil leaves and chili flakes

Cream of Tomato and Yellow Pepper

  • Author: Maria
  • Total Time: 45 minutes
  • Yield: 2 servings 1x


This cream of tomato and yellow pepper is anti-oxidant rich, quick and easy to make, perfect for a light yet comforting meal.


  • 1 tbsp olive oil
  • 6 medium tomatoes (700 g), quartered
  • 1 yellow bell pepper, sliced
  • 2 garlic cloves
  • 57 basil leaves
  • Salt and pepper, to taste
  • Chili flakes (optional), to garnish


  1. Preheat your oven to 350 F / 180 C.
  2. In a medium-sized baking dish, pour some olive oil. Add the quartered tomatoes, sliced yellow bell pepper, garlic cloves, three basil leaves, and salt and pepper to taste. Try to place the basil leaves in between the tomatoes to avoid them from burning in the oven.
  3. In the middle rack, roast for 35-40 minutes, or until tomatoes are poached and soft.
  4. Remove from the oven and transfer veggies and the juices left on the baking dish to a blender. Blend until smooth. If necessary, add a splash of water or vegetable broth to get the desired consistency.
  5. Optional: add in a dollop of dairy free cream to make it creamier.
  6. Serve hot. Garnish with chili flakes for some spice and chopped basil leaves, and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
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