Name: Roasted Red Pepper and Tomato Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 Red Peppers (Bell peppers); 6 Tomatoes (I used Roma tomatoes); 2 cloves Garlic (small); 1 Red onion; 500 ml Vegetable stock; 1 tsp Paprika; 2 tsp Tomato puree; 1 tbsp Balsamic vinegar; 2 tbsp olive oil

Jump to Recipe Print Recipe

If you’re in the mood for something rich and packed with flavour this roasted red pepper and tomato soup is the perfect recipe. It’s got that smoky, sweet kick from the roasted peppers, with a lovely balance of tangy tomatoes, all blended together to create the ultimate cosy lunch or dinner. There’s nothing quite like a warm, comforting bowl of soup on a chilly day, right? Grab your apron, let’s get roasting and blending – it’s about to get delicious in here!

A bowl of roasted red pepper and tomato soup, garnished with fresh basil leaves. Image by Jaz Kitchen

If you ask me, roasted red peppers are proper magic. Once they’re all charred and blistered, they bring this amazing smoky sweetness that’s hard to beat. Pair them with juicy tomatoes, a good glug of olive oil, and a few cloves of garlic, and you’ve got yourself a soup that tastes heavenly. Perfect for those days when you want something homemade but can’t be faffed with loads of effort.

It’s lush on its own with a hunk of crusty bread for dunking, or you can posh it up with a swirl of cream and a sprinkle of fresh herbs if you’re feeling fancy. Plus, it freezes like an absolute dream. Honestly, once you make this, you’ll wonder why you ever bought the tinned stuff!

Is red pepper and tomato soup healthy

Red peppers are packed with vitamin C, vitamin A, and antioxidants like beta-carotene (yes, I did have to look that up). Roasting them actually brings out even more flavour without losing too many nutrients. And tomatoes are full of lycopene (flexes research muscle), another powerful antioxidant that’s linked to loads of health benefits, including heart health and glowing skin.

If you make the soup yourself, you can keep it low in salt, free from added sugars, and full of healthy ingredients like olive oil, garlic, and herbs. It’s typically low in calories, but still really satisfying thanks to the fibre from the veg. Our version is fully vegan and gluten-free if you don’t want any crusty bread to go with it.

A bowl of creamy roasted red pepper and tomato soup, garnished with fresh basil leaves. Image by Jaz Kitchen

Ingredients for red pepper and tomato soup

Red Peppers: roasting them brings out all their natural sugars, making them sweet, smoky, and absolutely bursting with flavour.
Tomatoes: tomatoes bring all the juicy, tangy goodness to this soup, balancing out the sweetness of the roasted peppers.
Garlic: Raw garlic can be quite harsh and fiery, but roasting it mellows it right out, making it sweet, buttery, and almost caramel-like.
Red Onion: brings a gorgeous sweetness and a subtle bite to this soup. Once it’s roasted, it softens right down and loses any harshness that works perfectly with the peppers and tomatoes.
Vegetable Stock: gives the soup a lovely savoury base without overpowering the beautiful roasted veg. A good-quality stock (or homemade if you’re feeling fancy) will add loads of richness and depth.
Paprika: adds a gentle warmth and a lovely smoky depth to the soup.
Tomato puree: helps thicken the soup ever so slightly and adds a lovely deep flavour.
Balsamic vinegar: adds a lovely tangy sweetness that stops the soup from feeling too heavy.
Olive oil: helps the peppers, tomatoes, garlic, and onions roast up beautifully, getting all soft and caramelised.

How to make roasted red pepper and tomato soup

Making Roasted Red Pepper and Tomato Soup is honestly a piece of cake. Trust me, once you’ve made it from scratch, you’ll never go back!

ingredients for Roasted Red Pepper and Tomato Soup. Image by Jaz Kitchen

Step 1: Preheat your oven to 200°C (fan 180°C) or Gas Mark 6.

Step 2: Cut the peppers in half, deseed, and place down on a baking tray along with a skinned and halved red onion. Drizzle about 1 tbsp of olive oil over and place into the oven for 25-30 minutes until the peppers char.

Step 3: Separately, quarter the tomatoes. Sprinkle with olive oil and a pinch of salt and roast for 20 minutes. At this point we add the garlic cloves to the peppers so as not to overcook them.

red pepper and red onions halved and deseeded. Image by Jaz Kitchen

Quartered tomatoes pre baking. Image by Jaz Kitchen

Step 4: Once they’re done and the peppers are appropriately charred, peel off the skin of the red peppers. Just make sure to use care and not to burn your fingers. Also, squeeze the garlic out of its skin (it’ll be all soft and buttery by now – lush).

Step 5: Now it’s time to blend! I stick all the roasted ingredients in a food processor with a puree setting, add the hot stock, vinegar, tomato puree, and paprika. Blitz it up until it’s lovely and smooth (or leave it a bit chunky if you like a bit of texture).

Baked red peppers, red onion, garlic,
and tomatoes. Image by Jaz Kitchen

ingredients into a food processor. Image by Jaz Kitchen

Step 6: Taste, season if needed, and you’re good to go! Serve it up hot with a swirl of cream, a sprinkle of fresh basil, and a big hunk of crusty bread for dunking.

Can you freeze red pepper and tomato soup?

Yes, absolutely. You can freeze Roasted Red Pepper and Tomato Soup really well! Once cooled to room temperature, pop it into freezer-safe containers or freezer bags in portions – it makes defrosting much easier when you only need a bowl or two at a time. It’ll stay at its best for about 2–3 months. After that, it’s still safe to eat, but the flavour might start to fade a little.

When you’re ready to eat it, just defrost it overnight in the fridge, then reheat it gently on the hob, stirring now and then. You might want to add a little splash of water or stock if it’s thickened up a lot.

What goes with red pepper and tomato soup?

We love this soup served warm with crusty bread with lashings of butter, but, here’s a few delicious ideas for what also goes perfectly with red pepper and tomato soup.

Grilled Cheese Sandwich: The ultimate comfort food combo — crispy, melty, and ridiculously good with a steaming bowl of soup.
Garlic Bread: If you want to level things up, some buttery garlic bread on the side is pure heaven.
Cheese Toasties: A British classic – nothing fancy, just gooey, golden cheese toasties for dipping.
Fresh Salad: Something crisp and light like a rocket and parmesan salad can balance the rich, smoky flavours of the soup.
Herb Butter or Pesto Swirl: Stir a little herby butter or a spoonful of pesto into the soup just before serving for an extra burst of flavour.
Croutons: Big, crunchy homemade croutons scattered over the top = absolute bliss.

Tips for making this soup

Don’t panic! Don’t be shy about letting the peppers and tomatoes get a little bit charred – those blackened edges are where all the smoky, rich flavour comes from.
Use ripe tomatoes: The riper and juicier, the better. If they’re a bit bland, your soup will be too.
Blend it your way: Want it silky-smooth? Blend it thoroughly. Fancy a bit of texture? Just pulse it a few times. Totally up to you!
Adjust the seasoning: Always taste after blending. You might want an extra pinch of salt, a crack of black pepper, or even a cheeky splash more balsamic vinegar to sharpen things up.
Make it creamy: For a richer soup, stir through a splash of cream or coconut milk right before serving – it’s absolutely lush.
Batch it up: Freezes like a dream, so make a double batch and stash some away for busy days.

Troubleshooting

If you have any questions about this red pepper and tomato soup recipe, please drop us a comment below. Additionally, if you enjoyed this soup recipe, we would love it if you would leave us a star rating and review below! Thanks so much!

Thanks for joining us today friends! We hope you love this fresh soup as much as we do! Until next time!