Cream of grilled peppers and tomatoes with homemade croutons

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Savor the end of summer with grilled vegetables

In late summer and early fall, markets are full of ripe red peppers and plum tomatoes. It’s the perfect time of year to enjoy these sun-kissed vegetables in a simple, comforting recipe: Roasted Pepper and Tomato Cream Soup.

Grilled flavors that warm

Grilling the vegetables brings out deep, slightly smoky flavors that pair perfectly with black garlic BBQ spices. Sweet, meaty red peppers combine with the acidity of Italian tomatoes for a creamy, balanced cream.

A complete dish with homemade croutons

To accompany this cream, crunchy homemade croutons, lightly spiced, provide a perfect texture. These small pieces of baguette bread browned in the oven, enhanced with BBQ spices, add a gourmet touch to each bite.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	25-30 minutes
⏲️ Total time	45-50 minutes
🔧 Difficulty level	Easy
🍽️ Portions	4

Ingredients
4 red peppers 6 medium Italian tomatoes 1 yellow onion, chopped 3 cups chicken or vegetable broth 1/2 cup of crème fraîche or Belsoy soy cream 1 tbsp François Lambert Black Garlic BBQ Spice 1 sprig of fresh thyme Olive oil (for cooking)

Instructions

Grilling vegetables: Preheat oven to 425°F (220°C). Cut peppers in half and remove seeds. Cut tomatoes in half. Arrange vegetables on a baking sheet, drizzle lightly with olive oil, then grill in the oven for 25 to 30 minutes, until skin is nicely charred. Remove skin from peppers and tomatoes after cooking. Soup preparation: Sauté the chopped onion in a saucepan with a little olive oil until translucent. Add the roasted peppers and tomatoes, as well as the thyme. Add broth and spices: Pour broth into the pot and add black garlic BBQ spices. Bring to a boil, then simmer over medium heat for 15 to 20 minutes. Blend the soup: Remove the thyme sprig, then blend the soup using a hand blender until smooth and creamy. Add the cream: Add the crème fraîche or soy cream, mix well, and simmer for another 5 minutes over low heat. Correct the texture: Adjust the consistency with a little more broth if necessary.

Ingredients
4 to 6 slices of baguette or 1 cup of bread cubes 1 to 2 tbsp olive oil 1/2 tsp François Lambert Black Garlic BBQ Spice

Instructions
Preheat the oven: to 200°C (400°F). Mix ingredients: Toss bread slices or cubes with olive oil and black garlic BBQ spices, making sure to coat each piece well. Cooking: Arrange the pieces on a baking sheet and bake for 8 to 10 minutes, until the croutons are golden and crispy.

Nutritional Information per Serving
Nutrient	Quantity
Calories	350 kcal
Proteins	4 g
Carbohydrates	35 g
Sugars	5 g
Fibers	6 g
Lipids	20 g
Saturated fatty acids	15 g
Sodium	850 mg
Health note	7/10 Highlights: High in fiber, good source of healthy fats.

FAQ - Cream of grilled peppers and tomatoes with croutons
Question	Answer
Which vegetables are the stars of this recipe and what is special about them?	This recipe showcases red peppers and Italian tomatoes, bursting with late summer sunshine.
What does grilling add to the vegetables in this recipe?	Grilling intensifies the flavors of the peppers and tomatoes, adding a smoky note that pairs perfectly with the black garlic BBQ spices.
What goes with this cream and what is its benefit?	Crispy homemade croutons, flavored with BBQ spices, provide a pleasant texture that contrasts with the creaminess of the cream.
Can you use other types of peppers besides red ones?	Yes, yellow or orange peppers will add sweetness, while green ones will add a brighter flavor. Feel free to mix colors!
How can I grill vegetables if I don't have an oven?	A very hot cast iron skillet will do the trick perfectly for caramelizing the peppers and tomatoes.
How to thicken the texture of the cream if necessary?	Add a potato cut into pieces while cooking the vegetables. This will add consistency without altering the taste.
Can I add a touch of spice to my cream?	Absolutely! Cayenne pepper, red pepper flakes or a pinch of smoked paprika will enhance the flavor depending on your preference.
Can you freeze this cream of peppers and tomatoes?	Yes, you can freeze it in an airtight container for 2 to 3 months. Defrost it in the refrigerator and reheat over low heat before enjoying.

Product mentioned in this recipe

Tips and advice for making your cream of grilled peppers and tomatoes a success

Can other types of peppers be used?

Of course! Yellow or orange peppers bring a different sweetness to the cream, while green peppers will give a brighter, herbaceous flavor. For an even more intense taste, why not try mixing several colors of peppers?

What if I don't have an oven to grill vegetables?

No worries, you can use a very hot cast iron skillet to grill the vegetables. The peppers and tomatoes will caramelize just as well, and the result will be just as tasty.

How to make this cream more consistent?

For a thicker, richer texture, you can add a chopped potato when cooking the vegetables. This will add consistency without changing the delicate taste of the recipe.

Can I add a touch of spice?

Absolutely! Add a little cayenne pepper or red pepper flakes to give it a little kick. If you prefer a milder heat, a pinch of smoked paprika works just fine, too.

Can I freeze this cream?

Absolutely. This cream can be frozen in airtight containers for 2 to 3 months. Before consuming, defrost in the refrigerator and reheat over low heat, stirring.

Nutritional Comparison of Main Ingredients
Nutrient	Red Pepper (100g)	Italian Tomato (100g)
Vitamin C	127.7 mg (213% DV)	13.7 mg (23% DV)
Vitamin A	3131 IU (63% VQ)	833 IU (17% DV)
Fibers	2.1 g (8% DV)	1.2 g (5% DV)
Calories	31 kcal	18 kcal