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 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
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Roasted red peppers are good on their own. So I bet this would be a perfect soup for the fall.
Jean
What kind of tomatoes? Do you leave the skins on?
Dannii
Just regular plum tomatoes and yes, the skin is left on.
Charlie
This soup sounds delicious - I am off out to buy the peppers and make a big batch for the freezer! THANKS FOR THE INSPIRATION AS ALWAYS.
Rachelle @ Beer Girl Cooks
If that's not the best tasting soup you've ever made, I bet is sure is the prettiest! Love that color!
Veronica
Do you use a whole jar of peppers or just one pepper? The recipe is not clear.
Dannii
Just one pepper. Sorry, the recipe does say 1 roasted red pepper, but hopefully that clears it up :)
Charlie @ The Kitchen Shed
This looks so yummy. Spot of for this cooler weather too. Mmmmmm!!
Julie @ Running in a Skirt
I love the combination of tomatoes and peppers. SOOOO tasty!
Ima
I have never had this before, I'm not even sure if I've heard it before now, but it sounds so good!
Bookmarking this page right now :-)
Laura ~ RYG
You just managed to combine 2 of my favorite soups into one! I'm pinning this one for later.
Alida @My Little Italian Kitchen
This is perfect for these autumnal days when we start craving for comfort food. I love the colours of this soup too!
Gayle @ Pumpkin 'N Spice
I've never had a roasted red pepper soup before, but I have a feeling this would become my favorite, too. I love the texture and flavor of this, Dannii! So perfect for fall!
Alison
One of my favourite soups, Not made it for ages so will have to change that shortly
Vineetha @ Mint and Mimosas
150 calories a bowl?! Sounds too good to be true! This recipe sounds delicious...I just want a huge piece of bread to dunk into a bowl of this soup...mmm!
Charlie @ The Kitchen Shed
This looks lush! Do the tomatoes and pepper skins blend up smooth in this recipe?
Penelope
This looks lovely - I'm a huge tomato fan, and this would make a fab lunch for me. Definitely on the meal plan soon.
Petra / Be Healthy Now
Love the sound of this soup! Great combination of ingredients! I recently made a sauerkraut soup, well a stew I think it's a better word, I will be posting the recipe on my blog soon. It's one of my favourite soups for winter.
Anu-My Ginger Garlic Kitchen
This soup looks so vibrant and beautiful, Dannii. All the flavors here sounds delicious. Love this is full of good health too! YUMMY!
Harriet Emily
This sounds so delicious, and I love how healthy it is Dannii!! I love tomato soup! Such a great idea to add red pepper. Yum! Such a beautiful colour!
Cheyanne @ No Spoon Necessary
I am a huuuuge lover of roasted red peppers, but combined with tomatoes and turned into a creamy, dreamy soup? YUMMM! This looks seriously delish, girlfriend! Perfect for all this nasty weather we have been getting in NC! LOVES it! Cheers, girlfriend! ;)
Kelly
I love tomato soup and with the roasted red pepper sounds even more amazing! Looks so comforting & delicious! I'll take a big bowl please :)