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Hungry Healthy Happy » Recipes » Soup

Roasted Red Pepper and Tomato Soup

May 28, 2025 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 88 Comments

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Diet: Gluten Free / Low Fat / Vegan
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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 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?

Jump to:
  • Why You Will Love It
  • Ingredients and Substitutions
  • Step by Step Instructions
  • How to Roast Peppers
  • Serving Suggestions
  • Extra Tips
  • Frequently Asked Questions
  • More Soup Recipes
  • Recipe
  • Feedback

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

All the ingredients needed for this recipe with text overlay labels.

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

A large red pan with chopped celery and carrot.
  1. Step 1: Heat the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.
Chopped tomatoes and red peppers added to the pan.
  1. Step 2: Add the tomatoes and roasted red peppers and cook for a further 2 minutes.
Stock, herbs and seasoning added to the pan.
  1. Step 3: Add the stock, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.
Everything now blended into soup.
  1. 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.

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

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

Frequently Asked Questions

How to thicken 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 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 soup?

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.

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.

More Soup Recipes

  • Creamy Roasted Cauliflower Soup in a bowl drizzled with cream and oil, topped with herbs.
    Creamy Roasted Cauliflower Soup
  • Tomato and Basil Soup topped with grated cheese and two basil leaves.
    Tomato Basil Soup
  • A bowl of pumpkin soup topped with a swirl of cream, pumpkin seeds and chilli flakes.
    Creamy Pumpkin Soup
  • Spiced Carrot and Lentil Soup

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

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

Roasted Red Pepper and Tomato Soup

By: Dannii Martin
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.
A circular logo saying GF.
Gluten Free
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant in a pot.
Vegan
4.93 from 53 votes
Pin Print Save recipe Saved!
Course: Soup
Cuisine: British
Prep: 4 minutes mins
Cook: 16 minutes mins
Total: 20 minutes mins
Servings: 2 people
Calories: 109kcal
Allergens:
An illustration of a bunch of celery.
Celery
An illustration of a wine glass.
Sulphites

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

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

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.

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Comments

  1. Petra / Be Healthy Now says

    November 02, 2015 at 6:50 pm

    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.

    Reply
  2. Anu-My Ginger Garlic Kitchen says

    November 02, 2015 at 6:39 pm

    5 stars
    This soup looks so vibrant and beautiful, Dannii. All the flavors here sounds delicious. Love this is full of good health too! YUMMY!

    Reply
  3. Harriet Emily says

    November 02, 2015 at 4:57 pm

    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!

    Reply
  4. Cheyanne @ No Spoon Necessary says

    November 02, 2015 at 4:04 pm

    5 stars
    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! ;)

    Reply
  5. Kelly says

    November 02, 2015 at 3:48 pm

    5 stars
    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 :)

    Reply
  6. Laura ~ RYG says

    November 02, 2015 at 12:47 am

    Tomatoes and red peppers are 2 of my favorite things and then you put them into a soup. Oh how scrumptious!!! Love the eye popping read color and think your photo's are lovely.

    Reply
  7. mira says

    November 02, 2015 at 12:23 am

    5 stars
    I love all kinds of tomato soup and I know I'll like this one! Looks really good, great flavors! And I can't stop looking at the fresh tomatoes, there are no more nice ones in the stores around here.

    Reply
  8. Helen @ Scrummy Lane says

    November 01, 2015 at 6:02 pm

    I believe you when you say this is a really good soup - you've got so much extra nutirition in there too with the carrots/onion etc.

    Reply
  9. Lynn | The Road to Honey says

    November 01, 2015 at 1:08 pm

    Ha! Ha! You absolutely can say that your soup is the best you have ever had and I am so glad that you decided to share this with us now versus the new year because the temperatures are starting to dip and the soup bowls are starting to come out. Tomato basil soup just so happens to be one of my favorites. I love that you included other veggies as I bet it adds more complexity to the flavor.

    Reply
  10. Jemma @ Celery and Cupcakes says

    October 30, 2015 at 11:10 pm

    5 stars
    I'm really enjoying my soups at the minute for lunch. I don't think I've had roasted red peppers and tomatoes in the same soup before. This looks delicious!

    Reply
  11. Ashley says

    October 30, 2015 at 8:54 pm

    The best soup you've ever made?? Well now I must try this! I love any kind of tomato soup and with the peppers and the balsamic?? Sounds awesome!

    Reply
  12. Rachelle @ Beer Girl Cooks says

    October 30, 2015 at 7:15 pm

    5 stars
    I just made some tomato soup too - I had a whole bunch of tomatoes still growing on my garden plants that needed to be used. I didn't think of this genius idea to put peppers in there too, but I sure will next time!

    Reply
  13. Kelley @ Chef Savvy says

    October 30, 2015 at 7:06 pm

    This soup sounds amazing Dannii! I'll take a large bowl please!

    Reply
  14. David @ Spiced says

    October 30, 2015 at 12:10 pm

    5 stars
    The best soup you've ever tasted? Well with that kind of advertising, I definitely need to give this soup a shot! It's 100% soup season here now (i.e. it's cold!), so I'm thinking a big batch of this soup would make for some awesome weekday lunches!

    Reply
  15. Gayle @ Pumpkin 'N Spice says

    October 30, 2015 at 11:32 am

    Oh this looks delicious, Dannii! Red pepper and tomato soup is one of my favorites, though I've never made it on my own before. This sounds so perfect, as it's cold and winy by me. Love it!

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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