Roasted Pepper and Tomato Soup with Dill Recipe
An aromatic soup made from roasted peppers and tomatoes is a Polish answer to creamy vegetable soups from southern Europe. Thanks to the addition of dill it has a homely character and pairs perfectly with a slice of sourdough bread. It’s a great way to use up ripe tomatoes and peppers at the end of summer.
Roasting the peppers and tomatoes intensifies their flavour and adds a subtle smokiness, while fresh dill gives the soup a distinctly Polish touch. It’s a comforting, creamy soup that makes excellent use of very ripe summer vegetables.
Chef's tips
For easier peeling, let the roasted peppers steam under cover for the full 10 minutes – the skins will slip off almost on their own. If your tomatoes are very acidic, don’t be afraid to adjust the amount of sugar slightly until the flavour is pleasantly balanced.
How to serve
Serve in deep bowls with a drizzle of cream on top, extra dill and crunchy croutons. A slice of good sourdough bread or garlic bread makes it a satisfying light meal.
Ingredients
- bell pepper medium - 3 pieces
- tomatoes ripe, medium; can be replaced with 1 can of chopped tomatoes - 5 pieces
- onion - 1 piece
- garlic - 2 cloves
- vegetable stock or chicken stock - 1 l
- oil for roasting and frying - 3 tablespoons
- fresh dill chopped - 3 tablespoons
- 18% cooking cream optional, for enriching the soup - 100 ml
- salt to taste
- black pepper to taste
- sugar to balance the acidity of the tomatoes - 0.5 teaspoons
Preparation
- Preheat the oven to 220°C (top–bottom heat). Line a baking tray with baking paper.
- Wash the peppers, cut them in half and remove the seeds. Place the halves skin-side up on the tray.
- Score a cross on the tomato skins, drizzle with 1 tablespoon of oil and place them next to the peppers.
- Put the tray in the oven for 20–25 minutes, until the pepper skins are well darkened and slightly charred in places and the tomatoes have softened.
- After removing from the oven, transfer the hot peppers to a bowl and cover with a plate or foil for about 10 minutes – the skins will peel off more easily. Set the tomatoes aside to cool slightly.
- Peel the onion and dice it. Peel and chop the garlic.
- In a large pot, heat the remaining oil over medium heat. Add the onion and fry for 4–5 minutes until softened and slightly translucent.
- Add the garlic and fry for another 30 seconds, stirring, until it becomes very fragrant.
- Peel the peppers, cut them into smaller pieces and add to the pot.
- Peel the tomatoes (if using fresh), cut into pieces and add to the pot as well. If using canned tomatoes, pour them in together with their juice.
- Pour in the stock, add the sugar, a pinch of salt and pepper. Bring to the boil, then reduce the heat and simmer for 10–15 minutes.
- Remove the pot from the heat and blend the soup to a smooth cream using a hand blender. If you don’t have a blender, cook longer and mash the vegetables with a potato masher – the soup will be less smooth but still tasty.
- Add most of the chopped dill (reserve a little for sprinkling on top). Pour in the cream, if using, and mix thoroughly.
- Reheat the soup, but do not let it boil vigorously. Taste and season with salt and pepper to your liking.
- Serve the hot soup sprinkled with the remaining dill.
Storage
Zupę przechowuj w lodówce do 3 dni. Możesz ją też zamrozić (najlepiej bez śmietanki) do 2–3 miesięcy. Po rozmrożeniu podgrzej powoli, mieszając, i ewentualnie dodaj świeży koperek i śmietankę przed podaniem.
