Alright, fire up that BBQ because we’re about to level up your soup game! This Fire-Roasted Tomato and Red Pepper Soup isn’t your average soup. By grilling those tomatoes and peppers over a live fire, you’ll get a smoky depth that you just can’t replicate indoors. Pair it with soft, buttery homemade bread rolls that you can also bake on your BBQ—talk about double trouble!
This is the perfect recipe for when you want something warm, comforting, and downright delicious.
And yeah, I might’ve snuck in some crispy bacon on top of mine because, well, who says you can’t mix a bit of meat into the mix?
Fire-Roasted Tomato and Red Pepper Soup with Homemade Bread Rolls
Ingredients
For the Soup:
For the Bread Rolls:
Instructions
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Prepare the Bread Roll Dough:
- In a large bowl, mix together the flour, sugar, salt, and yeast.
- Add the warm water and melted butter, stirring until a dough forms.
- Knead the dough for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
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Roast the Vegetables for Soup:
- Preheat your Kamado Joe to 204°C (400°F).
- Brush the tomatoes, bell peppers, onion, and garlic with olive oil, then season with salt and pepper.
- Place the veggies on the grill and roast for 25-30 minutes until they are charred.
- Remove from the grill, peel the garlic, and transfer everything to a large pot.
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Shape the Bread Rolls and Second Rise:
- Once the dough has risen, punch it down and divide it into 8 pieces.
- Shape each piece into a ball and place them on a greased baking sheet.
- Cover the dough balls and let them rise for another 30 minutes.
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Make the Soup:
- Pour the vegetable stock into the pot with the grilled vegetables.
- Bring to a simmer and cook for 10 minutes.
- Using an immersion blender (or regular blender), blend the soup until smooth.
- Stir in the heavy cream and mascarpone cheese, then season with more salt and pepper to taste.
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Bake the Rolls:
- Preheat your Kamado Joe again, but this time to 190°C (375°F).
- If you want that extra buttery goodness, brush the risen rolls with melted butter.
- Bake the rolls for 15-20 minutes, or until golden brown.
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Serve:
- Ladle the soup into bowls, garnishing with fresh basil.
- Serve alongside your freshly baked bread rolls—hot, crispy on the outside, soft on the inside.
Equipment
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Note
For extra smokiness, you can add a handful of wood chips to your Kamado Joe while roasting the veggies.
If you want to make this recipe meatier, sprinkle crispy bacon bits on top of the soup for a nice crunchy texture.
Not keen on mascarpone? You can swap it out for cream cheese for a tangier flavor.
For easy prepping, the bread rolls can be made ahead and frozen. Just thaw and reheat before serving.
