Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

My homely Roasted Red Pepper and Tomato Soup is comfort food at its best, especially when served with a grated cheese sandwich.

Roasted Red Pepper and Tomato Soup

The greenhouse winter clean-out left me with a tonne of red and green tomatoes. 2018 has been strange year for tomatoes, like a lot of people, my tomatoes struggled to ripen this summer. Unlike most people I was actually excited by this, I adore green tomato chutney and was able to make 2kg. The sweet and tart chutney is worth the hours of boiling onions, garlic and vinegar. It’s even worth a full week of moaning from Gary about the house stinking of pickle!

Roasted Red Pepper and Tomato Soup Recipe.

With the remaining red tomatoes I was able to create this fresh and wholesome soup. Soup normally doesn’t interest me, especially the tinned stuff. I find it bland, dull and full of unnecessary ingredients. Creating a soup from scratch is far more satisfying. Make this soup as an easy midweek meal and save any extra for your lunch.

Roasted Red Pepper and Tomato SoupGuide only, based on my ingredients


Roasted Red Pepper and Tomato Soup

Preparation: 10 minutes

Cooking time: 60 minutes

Serves: 4

Difficulty: Easy


900g tomatoes

2 red peppers, seeds and stalk removed, cut into quarters

1 red onion, skin removed, top and tailed, cut into 8ths.

1 garlic clove, skin still on

1 tbsp olive oil

Salt and pepper

300 ml reduced salt vegetable stock

A handful of basil, roughly torn

1 tbsp Balsamic vinegar


  1. Preheat the oven to 200C/180C fan/Gas mark 6.
  2. Pop the tomatoes, peppers, onion and garlic into a roasting tin. Drizzle with the olive oil, season and toss. Roast for 30-35 minutes, until the tomato and pepper skins are slightly charged.
  3. Remove the roasting tin from the oven and allow the tomatoes to cool for 5-10 minutes before removing the skins. Take care as the tomatoes will still be hot. Use the back of a fork to mash the tomatoes, discard any hard cores, and pour the pulp into a large pan.
  4. Squeeze the garlic out of its skin into a blender, add the peppers, onions and juices from the roasting tin. Pulse the veg into a paste with small chunks, then stir into the pan of tomatoes.
  5. Add the stock, balsamic vinegar and basil to the pan and heat until boiling. Reduce the heat and simmer for 10 minutes to thicken.


Use fresh, quality tomatoes for a better taste.

Keep in the fridge for two days or freeze for up to a month.

Blend the soup again for a smoother texture.

Add more stock if the soup is too thick, or simmer for longer if it’s too runny.

Try my Pea and Mint soup

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Lee 😊

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