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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
Servings: 4 Bowls
Course: Comfort Food, Soup
Cuisine: british, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 1️⃣ Prepare and Roast the Vegetables
  2. Preheat oven to 200°C (fan 180°C, gas mark 6).
  3. Slice tomatoes and red peppers in half; remove seeds from peppers.
  4. Place them on a baking tray, skin side up. Drizzle with olive oil and season with salt.
  5. Add garlic cloves and chopped onions to the tray.
  6. Roast for 35 minutes, rotating halfway through for even caramelisation.
  7. 2️⃣ Blend the Roasted Vegetables
  8. Let vegetables cool slightly, then transfer to a large saucepan with any tray juices.
  9. Add vegetable stock and simmer for 10 minutes.
  10. Blend using an immersion or high-powered blender until smooth.
  11. 3️⃣ Simmer and Season
  12. Return blended soup to the pot (if needed).
  13. Stir in chilli flakes (optional) and cream or coconut milk for creaminess.
  14. Simmer for another 5 minutes, stirring occasionally.
  15. 4️⃣ Serve and Garnish
  16. Ladle soup into bowls.
  17. Garnish with fresh basil leaves and a drizzle of olive oil.
  18. 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.