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    Hungry Healthy Happy » Recipes » Soup

    Roasted Red Pepper and Tomato Soup

    Published: Sep 19, 2018 · Modified: Sep 14, 2021 by Dannii · This post may contain affiliate links · 85 Comments

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    Red pepper and tomato soup with a text title overlay.

    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.

    Two bowls of tomato soup with slices of buttered bread and basil leaves.

    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?

    • Quick - This roasted red pepper and tomato soup is ready in just 20 minutes thanks to using a jar of peppers. It would take longer if you are going to roast them yourself.
    • Minimal ingredients - Just a few ingredients, many of which you probably already have in your cupboard, go in to making this delicious soup.
    • Low in calories - There are only 109 calories in a big bowl of this soup, making it a light and fresh meal.
    • Full of vitamins - Packed full of nutrients, then it a hearty and healthy meal.

    What you will need

    • Vegetables - To make the soup base. We used onion, carrot, celery and some garlic. Save yourself some time by using frozen onion and garlic. Make sure the carrot is finely diced, so it is cooked in time.
    • Roasted red peppers - The stars of the show. Either roast your own or use shop bought to make this in under 20 minutes.
    • Fresh plum tomatoes - Or any fresh tomatoes; the fresher the better.
    • Vegetable stock - Either home made or store bought is fine. If using store bought, try to use the best stock possible as you will be able to taste the difference. If making this for younger kids, then use a low salt stock.
    • Balsamic vinegar - Adds a lovely depth of flavour and goes perfectly with the tomatoes.
    • Herbs - We went with basil as it compliments tomatoes so well.
    A plate of roasted red peppers surrounded by carrots, tomatoes, celery, basil, garlic and an onion.

    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.

    A large red pan with chopped celery and carrot.

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

    A large red pan with celery, carrot and tomatoes.

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

    A large red pan with celery, carrots, tomatoes and stock.

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

    Blended Tomato and Red pepper soup in a large red pan.

    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.

    Three roasted red peppers on a yellow plate, surrounded by tomatoes.

    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.

    Tomato soup with pepper sprinkled on top and small basil leaves.

    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.

    Roasted Red Pepper and Tomato Soup in a blue bowl. Another bowl of soup in the background

    FAQs

    How to thicken roasted red pepper and tomato soup

    Once you have sieved the soup, you will be left with a thick vegetable pulp in the sieve - don't throw it! This is where all the goodness is and you can stir a couple of tablespoons back into the sieved soup to make it a little thicker.
    You could also add a chopped tomato to the pan at the same time as the rest of the vegetables for some added thickness.
    As for the rest of the leftover vegetable pulp, add it to pasta dishes for an added vegetable boost.

    How to store roasted red pepper and tomato soup

    It will keep in the fridge for about 2-3 days, making it perfect for quick lunches or even a snack.

    Can you freeze roasted red pepper and tomato soup?

    Yes, once it is fully cooled you can transfer it in to freezer bag (easy for laying flat) and it will keep in the freezer for up to 3 months.

    How to reheat roasted red pepper and tomato soup

    You can either reheat it in the microwave for a minute or two, or heat it through in a saucepan on the hob.

    Is roasted red pepper and tomato soup gluten free?

    Yes, if you use a gluten free stock and make sure there is no cross contamination, then this is a delicious gluten free stock.

    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

    • Creamy Roasted Cauliflower Soup
    • Tomato Basil Soup
    • Creamy Pumpkin Soup
    • Carrot and Lentil Soup

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    If you’ve tried this tomato and red pepper soup recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    DON’T FORGET TO RATE THE RECIPE ↓

    Recipe

    A bowl of Roasted Red Pepper and Tomato Soup with a slice of buttered bread

    Roasted Red Pepper and Tomato Soup

    This bright and creamy Roasted Red Pepper and Tomato Soup is packed full of vegetables and so easy to make, that you will never open a tin of soup again.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.68 from 49 votes
    Author: Dannii
    Pin Print
    Course: Soup
    Cuisine: British
    Prep Time: 4 minutes
    Cook Time: 16 minutes
    Total Time: 20 minutes
    Allergen:
    An illustration of a bunch of celery.
    Celery
    An illustration of a wine glass.
    Sulphites
    Servings: 2 people
    Calories: 109kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 1 tablespoon Olive oil
    • 1 Medium carrot diced
    • 2 Roasted red peppers
    • 1 rib Celery diced
    • 2 Garlic cloves crushed
    • 6 Tomatoes
    • 1 Medium onion diced
    • 700 ml Vegetable stock
    • 2 tablespoon Balsamic vinegar
    • 1  handful Basil leaves finely chopped
    • 1 pinch Sea salt and black pepper

    Instructions

    • Heat the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.
      1 tablespoon Olive oil, 1 Medium carrot, 2 Garlic cloves, 1 Medium onion, 1 rib Celery
    • Add the tomatoes and roasted red peppers and cook for a further 2 minutes.
      6 Tomatoes, 2 Roasted red peppers
    • Add the stock, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.
      700 ml Vegetable stock, 2 tablespoon Balsamic vinegar, 1  handful Basil leaves, 1 pinch Sea salt and black pepper
    • Blend the soup until smooth and then sieve through a fine mesh sieve.

    Notes

    • Don't throw the vegetable mixture that is left in the sieve. 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 soup to the next level by roasting the tomatoes too.
    • Weight Watchers SmartPoints: 3

    Nutritional Information

    Serving: 1bowl | Calories: 109kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 48mg | Potassium: 581mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6850IU | Vitamin C: 33mg | Calcium: 70mg | Iron: 0.9mg
    Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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    Reader Interactions

    Comments

    1. Michelle Emelia Coates

      April 18, 2020 at 1:19 pm

      5 stars
      Another winner from this wonderful site. Lovely flavours and it tastes even better the next day. I used roasted peppers from a jar which had been marinating and were then rinsed off and dried

      Reply
    2. Phil Gordon

      April 01, 2020 at 4:38 am

      Hi There, Just came across your recipe tonight. Looks great, although wondering what type of tomato do you recommend? Roma?,Vine? Beefsteak. My guess is Roma as they have more meat. Or for that matter do you use a good quality canned Italian type.

      Reply
      • Dannii

        April 01, 2020 at 7:59 am

        We used vine tomatoes for this.

        Reply
    3. Isla

      March 27, 2019 at 1:09 pm

      I love roasted red pepper and tomato soup, so this looks like the perfect combo! Will have to make this recipe real soon haha

      Reply
      • Dannii

        March 30, 2019 at 9:13 am

        I hope you enjoy it!

        Reply
    4. Maggie Unzueta

      March 05, 2019 at 5:41 am

      5 stars
      My mouth is literally watering. My family would love this.

      Reply
    5. Ellen

      October 28, 2018 at 1:16 pm

      This will be delicious with grilled cheese when the weather cools off here.

      Reply
    6. Nikki

      September 24, 2018 at 7:52 pm

      This soup looks delicious and seems so easy to make. I like the red pepper addition and can't wait to try it!

      Reply
    7. Lisa Bynum

      September 19, 2018 at 4:20 pm

      5 stars
      Gosh, I can't remember the last time I bought a can of tinned soup. It has zero flavor compared to homemade. This looks super, super easy! I could even whip this up for a quick and healthy lunch.

      Reply
    8. Michelle

      September 19, 2018 at 3:54 pm

      I love tomato soup! I can't wait to try this one!

      Reply
    9. Erin

      September 19, 2018 at 3:34 pm

      The colour of this is amazing. I love tomato soup, but haven’t had it with roasted red peppers before.

      Reply
    10. nicole triebe

      September 19, 2018 at 3:20 pm

      5 stars
      So easy and so delicious! I have a great grilled cheese i'm going to pair with this!

      Reply
    11. Jayashree

      September 19, 2018 at 3:13 pm

      5 stars
      The addition of roasted red pepper sounds flavourful, I need to try this the next time I make tomato soup. Lovely share.

      Reply
    12. Stephanie

      September 19, 2018 at 2:43 pm

      5 stars
      I love roasted red peppers and it's definitely soup season. Can't wait to try this yummy recipe.

      Reply
    13. ali randall

      September 19, 2018 at 2:22 pm

      5 stars
      Once I started making my own soups from scratch it was impossible to go back to canned. I have a tomato soups recipe but this one looks like it adds a touch of sweet with the red pepper. This is going in my recipe box.

      Reply
    14. Claudia Lamascolo

      September 19, 2018 at 2:12 pm

      5 stars
      this sound like a very comforting soup I am sure everyone here would enjoy it. Looks so fresh and tasty!

      Reply
    15. Sues

      September 19, 2018 at 2:06 pm

      5 stars
      What a gorgeous soup!! I love making tomato soup, but adding roasted red pepper totally amps up the flavor (and pretty color!). This makes me excited for soup season!

      Reply
    16. Helen of Fuss Free Flavours

      September 19, 2018 at 1:55 pm

      5 stars
      Such a delicious soup, and perfect for an easy Autumn lunch. I love the flavour of roast peppers, and the addition of the balsamic vinegar is a brilliant idea.

      Reply
    17. Sarah @ Champagne Tastes

      January 29, 2017 at 8:12 pm

      Oooo.. Roasted red pepper soup is one of my favorite soups EVER!!! This sounds amazing!

      Reply
    18. Sarah

      October 22, 2016 at 2:31 pm

      LOVE the flavor combinations in this!! Such a perfect soup for today's cold and rainy weather!

      Reply
    19. D Conrad

      October 22, 2016 at 11:22 am

      what type of tomatoes do you use?

      Reply
    20. [email protected]

      October 20, 2016 at 8:46 am

      5 stars
      When's lunch? I'm drooling over this!

      Particularly like the addition of the balsamic vinegar which as you said will compliment the tomatoes and add a little more sweetness. Must try! :-)

      Reply
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    Welcome! My name is Dannii. Here you will find easy family recipes with a healthy twist, along with travel, home and family life and general happiness.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs, with two successful recipe books published.

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