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A bowl of Roasted Red Pepper and Tomato Soup with a slice of buttered bread
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4.93 from 53 votes

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.
Prep Time4 minutes
Cook Time16 minutes
Total Time20 minutes
Diet: Gluten Free, Low Fat, Vegan
Allergen: Celery, Sulphites
Servings: 2 people
Calories: 109kcal
Author: Dannii Martin

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 Vegetable stock
  • 2 tablespoon Balsamic vinegar
  • 1  handful Fresh basil finely chopped
  • 1 pinch Sea salt and ground black pepper
UK Metric Measures - US Customary Measures

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.

Notes

    • 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.

Nutrition

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

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