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 red peppers? Why not try our versatile Air Fryer Peppers, quick Stuffed Peppers, satisfying Roasted Vegetable Couscous Salad, simple Halloumi and Roasted Red Pepper Sandwich or comforting Roasted Ratatouille Pasta?
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Why You Will Love 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 into 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.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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 make your own Roasted Peppers, 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.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
- Step 1: Heat the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.
- Step 2: Add the tomatoes and roasted red peppers and cook for a further 2 minutes.
- Step 3: Add the stock, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.
- Step 4: 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 and put onto a baking tray. Roast the red peppers for 40-45 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 10-15 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.
Serving Suggestions
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.
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 break.
- 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.
Frequently Asked Questions
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.
It will keep in the fridge for about 2-3 days, making it perfect for quick lunches or even a snack.
Yes, once it is fully cooled you can transfer it into freezer bag (easy for laying flat) and it will keep in the freezer for up to 3 months.
You can either reheat it in the microwave for a minute or two, or heat it through in a saucepan on the hob.
More Soup Recipes
If you’ve tried this tomato and red pepper soup recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Roasted Red Pepper and Tomato Soup
Ingredients
- 1 tablespoon Olive oil
- 1 Carrot - diced
- 2 Roasted red peppers
- 1 rib Celery - diced
- 2 Garlic clove - crushed
- 6 Tomatoes
- 1 Onion - diced
- 700 ml (3 cups) Vegetable stock
- 2 tablespoon Balsamic vinegar
- 1 handful (1 handful) Fresh basil - finely chopped
- 1 pinch Sea salt and ground black pepper
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 1 Onion, 2 Garlic clove, 1 Carrot and 1 rib Celery and gently cook for 4 minutes.
- Add 6 Tomatoes and 2 Roasted red peppers and cook for a further 2 minutes.
- Add 700 ml Vegetable stock, 1 handful Fresh basil, 1 pinch Sea salt and ground black pepper and 2 tablespoon Balsamic vinegar and bring to the boil. Simmer for 10 minutes.
- Blend the soup until smooth and then sieve through a fine mesh sieve.
Recipe 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 break.
- 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.
Nutritional Information
The 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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Karly says
This will forever and always be my go-to tomato soup recipe! I love that it’s dairy free without any modifications needed. I like to add a package of silken tofu before blending to make it super creamy and add a little more protein if I’m making it the main part of a meal. It doesn’t alter the flavor like coconut milk sometimes does
Dannii Martin says
So glad you enjoyed it and I love the tip of blending tofu in to it for added protein.
CherylS says
So many comments have people saying they WILL make it ... but I just did! And it was fabulous! I actually served this luxuriously smooth and beautifully seasoned soup as the appetizer at our small Christmas family dinner. It's already elevated but I also added a sour cream drizzle, a basil oil swirl, and some toasted pine nuts on top (it was Christmas after all). I took several of your suggestions -- I roasted the tomatoes, used chicken stock versus the vegetable, and added potato for some thickness (I did fully strain the veg fibers and look forward to adding them to my pasta sauce). I actually used a beefsteak-sized tomato (husband picked up the produce). I also used jarred roasted peppers. Turned out perfect! Overall, my family LOVED this -- and I have loved the leftovers the next few days! Thank you, Danni!
Michelle Emelia Coates says
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
Phil Gordon says
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.
Dannii says
We used vine tomatoes for this.
Isla says
I love roasted red pepper and tomato soup, so this looks like the perfect combo! Will have to make this recipe real soon haha
Dannii says
I hope you enjoy it!
Maggie Unzueta says
My mouth is literally watering. My family would love this.
Ellen says
This will be delicious with grilled cheese when the weather cools off here.