Roasted Red Pepper and Tomato Soup

This rich, vibrant and creamy soup is packed full of vegetables and so easy to make, that you will never open a tin of soup again. Get ready for autumn and winter by making a big batch of this comforting and healthy Roasted Red Pepper and Tomato Soup. A delicious blend of fresh tomatoes, roasted red peppers and plenty of basil.

I know I might have said this about a soup before, but I actually think this is the best soup I have ever made.  Perhaps even the best soup I have ever tasted!  You can say that about your own recipes, right? 

The roasted red peppers give it such a rich flavour and it's a great way to use up a lot of tomatoes. At only 109 calories a bowl it would make a good snack or a very light meal. Serve it with chunks of crusty bread and you have a comforting and warming meal to get you through a cold day.

Looking for other ways to use roasted red peppers? Why not try our Roasted Vegetable Couscous Salad, Halloumi and Roasted Red Pepper Sandwich or Roasted Ratatouille Pasta.

Jump to:

• Why should you try it?
• What you will need
• Step by step
• How to roast peppers
• Health benefits of peppers
• What to serve with Roasted Red Pepper and Tomato Soup
• FAQs
• Extra tips
• More soup recipes
• Recipe
• Feedback

Why should you try it?

What you will need

Step by step

One: Heat the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.

Two: Add the tomatoes and roasted red peppers and cook for a further 2 minutes.

Three: Add the stock, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.

Four: Blend the soup until smooth and then sieve through a fine mesh sieve.

How to roast peppers

We used jarred roasted red peppers for this recipe, as it's one of our favourite time saving hacks. We always have some in the cupboard, because they are great for soups, sandwiches, salads and pasta dishes. However, if you want to roast peppers yourself, then here is how.

Slice the red peppers in half and put on a baking tray. Drizzle them with a little olive oil and season with salt and pepper. Roast the red peppers for 25-30 minutes or until the tops are charred black.

Remove the roasted red peppers from the oven and put them in a glass bowl. Cover the bowl with cling film (plastic wrap), - this will let the peppers steam and make them easier to peel. After about 10 minutes, peel the skin off the peppers.

If you are going to roast the peppers yourself, then you could roast the tomatoes too for some added flavour.

Health benefits of peppers

Let's give some love to peppers shall we, as they are included in many of our meals, and for good reason too.  They are packed full of vitamin C, and are also a good source of vitamin A, E, B1 and B2, as well as essential minerals like calcium and iron. Peppers are also fat free which is an added bonus.

They add so much flavour to soup, without adding a lot of extra calories, and they give it a nice creamy texture too when blended up.

What to serve with Roasted Red Pepper and Tomato Soup

This is such a lovely light soup, that sometimes we just serve it by itself when we have something heavier planned for dinner. But soup and bread is such a delicious combo. We like a couple of slices of buttered sourdough or tiger loaf.

But, if you want to take this lunch to the next level, then serve it with a grilled cheese sandwich. It's a seriously delicious combo. We also love serving it with our Garlic and Rosemary Focaccia.

FAQs

Extra tips

• Don't throw the vegetable mixture that is left in the sieve from this roasted red pepper and tomato soup. You can add a couple of tablespoon back to the pan to thicken it a little and add the rest to a pasta sauce for a vegetable boost.
• Save yourself some time and buy a jar of roasted red peppers.
• Swap the basil for either thyme, parsley or coriander for a different flavour.
• Make a thicker soup by adding a small potato at the same time as the rest of the vegetable.
• Take this roasted red pepper and tomato soup to the next level by roasting the tomatoes too.
• Adding the basil before blending can make it turn a brown colour. If you don't want this, you can add it as a garnish at the end.
• Use a stick blender to blend this soup. If you are going to use a jug blender, then let it cool before blending it. Blending hot soup can cause the jug to explode.
• We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
• If you want to bulk out the soup, then some cooked rice or orzo pasta works well.
• Add some crunch by sprinkling with pine nuts before serving.

More soup recipes

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