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.
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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 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.
Ingredients needed
- 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.
A full ingredients list with measurements is in the recipe card below.
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 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.
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
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 in to 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.
Yes, if you use a gluten free stock and make sure there is no cross contamination, then this is a delicious gluten free stock.
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 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 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.
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
CherylS
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!