The Best Roasted Red Pepper and Tomato Soup for Cozy Nights

There’s something undeniably comforting about a steaming bowl of soup on a rainy day. And nothing hits the spot quite like this roasted red pepper and tomato soup—rich, velvety, and bursting with flavour. Perfect for easing from summer into autumn, this recipe is a true kitchen staple.

This soup strikes a balance between a light tomato base and a creamy bisque-like texture. The slight smokiness from roasted peppers, combined with a subtle hint of spice, brings warmth to every bite. Plus, it pairs beautifully with a gooey grilled cheese sandwich—an unbeatable comfort food combo.

The best part? It’s incredibly versatile. Serve it fresh for a cosy lunch or freeze it for later, ensuring you’ve always got a comforting meal ready for those chilly winter evenings.

Why You’ll Love This Roasted Red Pepper and Tomato Soup

• Easy to make: Simple ingredients, minimal fuss, and a quick preparation process make this recipe perfect for busy days.
• Full of flavour: Roasting peppers and tomatoes enhances their natural sweetness and adds a rich depth of flavour.
• Healthy and hearty: Packed with vitamins and antioxidants, this vegetarian-friendly soup is both nourishing and satisfying.
• Freezer-friendly: Make a big batch and store portions for up to six months—ideal for meal prep.

Recipe Highlights

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4 bowls
• Diet: Vegetarian (easily made vegan)

Ingredients You’ll Need

Get your shopping list ready! Here’s everything you’ll need for this delicious recipe:

• 🍅 6 ripe tomatoes (Roma or cherry varieties work best)
• 🔥 3 large red bell peppers (firm with glossy skin)
• 🧅 1 medium onion (finely chopped)
• 🧄 3 garlic cloves (peeled and minced)
• 🌿 A handful of fresh basil leaves
• 🫒 2 tablespoons olive oil
• 🧂 Salt and black pepper, to taste
• 🌶️ A pinch of chilli flakes (optional, for a subtle heat)
• 🥣 750ml vegetable stock (preferably low-sodium)
• 🥛 100ml double cream or coconut milk (optional, for added creaminess)

How to Make Roasted Red Pepper and Tomato Soup

1️⃣ Prepare and Roast the Vegetables

1. Preheat your oven to 200°C (fan 180°C, gas mark 6).
2. Slice the tomatoes and red peppers in half, removing the seeds from the peppers.
3. Place the tomatoes and peppers on a baking tray, skin side up. Drizzle with olive oil and season with salt.
4. Add the whole garlic cloves and chopped onions to the tray.
5. Roast for 35 minutes until the edges are slightly charred and caramelised.

💡 Pro Tip: Rotate the baking tray halfway through roasting for even caramelisation.

2️⃣ Blend the Roasted Vegetables

1. Once roasted, let the vegetables cool slightly.
2. Transfer them to a large saucepan along with any juices from the tray.
3. Add vegetable stock and bring to a gentle simmer for 10 minutes.
4. Use an immersion blender or transfer to a high-powered blender to blend until smooth.

3️⃣ Simmer and Season

1. Return the blended soup to the pot (if needed).
2. Add the chilli flakes (optional) for a gentle kick.
3. Stir in the double cream or coconut milk for extra creaminess.
4. Simmer on low heat for another 5 minutes, stirring occasionally.

4️⃣ Serve and Garnish

• Ladle the soup into bowls.
• Garnish with fresh basil leaves and a drizzle of olive oil.
• Serve with crusty bread or a gooey grilled cheese sandwich. 🥪

Pro Tips for Success

• Char the peppers well: Don’t be afraid of a little blackening on the edges—that’s where the smoky flavour comes from.
• Use fresh basil: Add fresh basil at the end for a bright, herbaceous finish.
• Balance the seasoning: Adjust salt, pepper, and chilli flakes after blending.

Variations and Substitutions

• Vegan-friendly: Swap double cream for coconut milk or cashew cream for a dairy-free version.
• Add protein: Stir in cooked lentils or shredded chicken for a heartier meal.
• Different herbs: Try thyme, oregano, or rosemary for a more robust herbal note.

Storage & Freezing Tips

Short-Term Storage

• Store in an airtight container in the fridge for up to 3 days.

Freezing Instructions

• Portion the soup into freezer-safe containers or glass jars (leave room for expansion).
• Label with the date and freeze for up to 6 months.
• To reheat, defrost overnight in the fridge and warm on the hob until piping hot. 🔥

Perfect Pairings for Your Soup

• Classic grilled cheese sandwich: The ultimate comfort food combo!
• Hummus quesadilla: A creative, protein-packed side.
• Avocado toast: For a healthy, creamy complement.
• Fresh green salad: Light and refreshing to balance the richness of the soup.

Try Another Comforting Recipe!

There’s nothing quite like a comforting bowl of roasted red pepper and tomato soup on a rainy UK afternoon. It’s easy to make, rich with flavour, and perfect for freezing ahead of busy weeks. Whether enjoyed fresh off the stove or reheated for a quick meal, this recipe is bound to become a firm favourite in your home.

Ready to take your cosy meal to the next level? Pair this soup with my delicious Gluten-Free Garlic Bread

1

Gluten-Free Garlic Bread

A deliciously crispy and buttery gluten-free garlic bread that pairs perfectly with any meal. Made with a rich garlic butter spread and topped with parmesan, this easy-to-make side dish is a crowd-pleaser.

Check out this recipe

The perfect crunchy companion for dipping into every velvety bite! 🍞

Happy cooking! 👩‍🍳🍅*

Print

Roasted Red Pepper and Tomato Soup

A rich, velvety soup that combines roasted red peppers and tomatoes for a comforting, flavourful dish. Perfect for easing into autumn, this versatile recipe is ideal for cosy lunches or freezer-friendly meal prep.

Prep Time15 minutes mins

Active Time45 minutes mins

Course: Comfort Food, Soup

Cuisine: british, Mediterranean

Keyword: Comfort Food, freezer-friendly, red pepper soup, tomato soup, vegetarian soup

Yield: 4 Bowls

Calories: 220kcal

Cost: 7£

Equipment

• 1 Baking tray
• 1 Immersion blender (or high-powered blender)
• 1 Saucepan

Materials

• Vegetables:
• 6 ripe tomatoes Roma or cherry varieties work best
• 3 large red bell peppers firm with glossy skin
• 1 medium onion finely chopped
• 3 garlic cloves peeled and minced
• Herbs and Seasonings:
• A handful of fresh basil leaves
• Salt and black pepper to taste
• A pinch of chilli flakes optional, for a subtle heat
• Liquids:
• 750 ml vegetable stock preferably low-sodium
• 2 tablespoons olive oil
• 100 ml double cream or coconut milk optional, for added creaminess

Instructions

• 1️⃣ Prepare and Roast the Vegetables
• Preheat oven to 200°C (fan 180°C, gas mark 6).
• Slice tomatoes and red peppers in half; remove seeds from peppers.
• Place them on a baking tray, skin side up. Drizzle with olive oil and season with salt.
• Add garlic cloves and chopped onions to the tray.
• Roast for 35 minutes, rotating halfway through for even caramelisation.
• 2️⃣ Blend the Roasted Vegetables
• Let vegetables cool slightly, then transfer to a large saucepan with any tray juices.
• Add vegetable stock and simmer for 10 minutes.
• Blend using an immersion or high-powered blender until smooth.
• 3️⃣ Simmer and Season
• Return blended soup to the pot (if needed).
• Stir in chilli flakes (optional) and cream or coconut milk for creaminess.
• Simmer for another 5 minutes, stirring occasionally.
• 4️⃣ Serve and Garnish
• Ladle soup into bowls.
• Garnish with fresh basil leaves and a drizzle of olive oil.
• Serve with crusty bread or a gooey grilled cheese sandwich.

Notes

Vegan Option: Swap double cream for coconut or cashew cream.
Freezing: Store in freezer-safe containers for up to 6 months.
Pro Tip: Char peppers well for a smoky depth of flavour.

Frequently Asked Questions About Roasted Red Pepper and Tomato Soup: