Ripe tomatoes and red bell peppers develop deep, sweet edges in the oven before becoming a smooth soup. Yogurt with lemon, green herb oil and crunchy pita croutons add freshness and bite.
This soup is all about the contrast between roasted vegetables and fresh toppings. Tomatoes bring acidity and juiciness; red bell pepper turns softer and sweeter in the oven. Onion and garlic add depth to the base without overpowering the tomatoes. In summer, when ripe tomatoes are widely available, the flavor is often at its most pronounced. The soup also works outside the season with firm store-bought tomatoes: roasting concentrates their flavor and makes them less watery.
Roasting works better here than cooking all the vegetables directly in broth. Dry heat lets moisture evaporate and gives the cut surfaces browned edges, making the soup taste fuller. Arrange the vegetables with some space between them on the baking sheet; if they’re crowded together, they’ll steam rather than brown. Leave the garlic in its skin while roasting so the cloves soften without burning quickly. Squeeze them out of their skins before blending everything. An immersion blender is handy in the pot; a countertop blender can give an even smoother result, but blend hot soup in small batches.
The yogurt and lemon are more than a garnish: their fresh, slightly tart flavor balances the sweet pepper. Use full-fat yogurt for a creamy spoonful on the surface, or Greek yogurt if you’d like a thicker topping. Don’t stir the yogurt into boiling-hot soup; let the soup sit off the heat for a little while first, so the spoonful of yogurt stays visible. For the herb oil, parsley and basil bring a green, mild aroma. Cilantro can be a more pronounced alternative. Keep the oil simple: the herbs should complement the pepper, not mask it.
Pita croutons add a crunchy contrast. Cut the bread into small pieces and bake until golden; add them to the soup just before serving, or they’ll soften. Serve in small bowls as a starter, or make it a light lunch with extra pita bread and a green salad. Store cooled soup covered in the refrigerator and use within two to three days. Reheat only the portion you need until piping hot; add the yogurt, herb oil and pita croutons at the table.
Preheat the oven to 220 °C. Line a baking sheet with parchment paper. Halve the tomatoes, remove the seeds and membranes from the bell peppers, and cut them into wide strips. Cut the onion into wedges.
Arrange the tomatoes, bell peppers, onion and unpeeled garlic on the baking sheet. Toss with 2 tablespoons of olive oil, the salt and pepper. Roast for 30–35 minutes, until the vegetables are soft and have dark edges in several places.
Meanwhile, cut the pita bread into small cubes. Toss with the remaining tablespoon of olive oil, spread out on a second baking sheet and bake for the last 8–10 minutes, until crisp. Leave to cool.
Blend the parsley, basil and 30 ml mild olive oil with an immersion blender until you have a green herb oil. Season with a pinch of salt.
Squeeze the roasted garlic out of its skin. Put the garlic and all the roasted vegetables in a soup pot with the broth. Bring to a boil and simmer gently for 8 minutes. Blend until smooth and season with lemon juice and extra salt, if needed.
Let the soup stand off the heat for a short while, then divide among bowls. Spoon yogurt and herb oil onto each serving, grate over a little lemon zest and finish with the crunchy pita croutons. Serve warm, not piping hot.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
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