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roasted red pepper and tomato soup

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Comfort Food, Soup
Cuisine british, Mediterranean
Servings 4 Bowls
Calories 220 kcal

Equipment

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

Ingredients
  

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