This rich, bright and creamy soup is packed full of vegetables and so easy to make, that you will never open a tin of soup again. Get ready for autumn and winter by making a big batch of this comforting and healthy Roasted Red Pepper and Tomato Soup.
Roasted Red Pepper and Tomato Soup
I know I might have said this about a soup before, but I actually think this is the best soup I have ever made. Perhaps even the best soup I have ever tasted! You can say that about your own recipes, right?
The roasted red peppers give it such a rich flavour and it’s a great way to use up a lot of tomatoes. At only 109 calories a bowl it would make a good snack or a very light meal. Serve it with chunks of crusty bread and you have a comforting and warming meal to get you through a cold day.
Tomato and Red Pepper Soup
So, what makes this soup so special? Apart from the intense flavour from the roasted red peppers, I also added a little balsamic vinegar to add a touch more sweetness, and because it compliments the tomatoes, but that is totally optional.
Doesn’t balsamic vinegar just make everything so much better?
Roasted Pepper Soup
Let’s give some love to peppers shall we, as they are included in many of our meals, and for good reason too. They are packed full of vitamin C, and are also a good source of vitamin A, E, B1 and B2, as well as essential minerals like calcium and iron. Peppers are also fat free which is an added bonus.
They add so much flavour to soup, without adding a lot of extra calories, and they give it a nice creamy texture too when blended up.
How To Roast A Pepper
We didn’t roast the peppers ourselves, and instead just used a jar of them as it’s such a time save. But, if you have a little extra time and you want to roast the peppers yourself, then here is how you can do it.
Simply halve the peppers and scoop out the insides. Lay them cut side down on a lined baking tray and put them in a preheated over at 220°C/450°F for 25-30 minutes until the skins are a little charred and wrinkly.
Remove them from the oven and then allow them to completely cool. Peel the skins off (and discard) and what is left is ready to be added to your soup. Make a big batch and you can add them to salads, sandwiches and pasta dishes too.
Take the flavour of this soup to the next level by roasting the tomatoes as well – especially good if the tomatoes are out of season and don’t really taste of much.
How To Thicken This Soup?
Once you have sieved the soup, you will be left with a thick vegetable pulp in the sieve – don’t throw it! This is where all the goodness is and you can stir a couple of tablespoons back into the sieved soup to make it a little thicker.
You could also add a chopped tomato to the pan at the same time as the rest of the vegetables for some added thickness.
As for the rest of the leftover vegetable pulp, add it to pasta dishes for an added vegetable boost.
How To Store This Soup
It will keep in the fridge for about 2-3 days, making it perfect for quick lunches or even a snack, or you can freeze it. But, it’s so quick to make, that in just 15 minutes you can have this warming bowl of soup. Homemade bread warm from the oven is a must too.
Ingredients needed to make a Roasted Red Pepper and Tomato Soup (serves 2)
- 1 tbsp olive oil
- 1 medium carrot, peeled and diced
- 2 garlic cloves, crushed
- 1 celery rib, diced
- 2 roasted red peppers
- 6 fresh plum tomatoes (or any fresh tomato)
- 1 medium onion, diced
- 1.25 pints vegetable stock
- 2 tbsp balsamic viegar
- A pinch of sea salt and black pepper
- A handful of fresh basil, finely chopped
How To Make Roasted Red Pepper and Tomato Soup – Step by Step:
One: Heat the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.
Two: Add the tomatoes and roasted red peppers and cook for a further 2 minutes.
Three: Add the stock, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.
Four: Blend the soup until smooth and then sieve through a fine mesh sieve.
Other Soup Recipes To Try:
Spiced Carrot and Lentil Soup
Creamy Pumpkin Soup
Roasted Onion Soup
Creamy Courgette Soup
Some extra tips for this Roasted Red Pepper and Tomato Soup:
- Don’t throw the vegetable mixture that is left in the sieve. You can add a couple of tbsp back to the pan to thicken it a little and add the rest to a pasta sauce for a vegetable boost.
- Save yourself some time and buy a jar of roasted red peppers.
- Swap the basil for either thyme, parsley or coriander for a different flavour.
- Make a thicker soup by adding a small potato at the same time as the rest of the vegetable.
- Take this soup to the next level by roasting the tomatoes too.
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DON’T FORGET TO RATE THE RECIPE ↓
Roasted Red Pepper and Tomato Soup
Ingredients
- 1 tbsp Olive oil
- 1 Medium carrot, diced
- 2 Roasted red peppers
- 1 rib Celery, diced
- 2 Garlic cloves, crushed
- 6 Tomatoes
- 1 Medium onion, diced
- 700 ml Vegetable stock
- 2 tbsp Balsamic vinegar
- 1 handful Basil leaves, finely chopped
- 1 pinch Sea salt and black pepper
Instructions
- Heat the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.
- Add the tomatoes and roasted red peppers and cook for a further 2 minutes.
- Add the stock, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.
- Blend the soup until smooth and then sieve through a fine mesh sieve.
Notes
- Don't throw the vegetable mixture that is left in the sieve. You can add a couple of tbsp back to the pan to thicken it a little and add the rest to a pasta sauce for a vegetable boost.
- Save yourself some time and buy a jar of roasted red peppers.
- Swap the basil for either thyme, parsley or coriander for a different flavour.
- Make a thicker soup by adding a small potato at the same time as the rest of the vegetable.
- Take this soup to the next level by roasting the tomatoes too.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
This post was first published 18th October 2016 and updated 16th September 2018
Isla says
I love roasted red pepper and tomato soup, so this looks like the perfect combo! Will have to make this recipe real soon haha
Dannii says
I hope you enjoy it!
Maggie Unzueta says
My mouth is literally watering. My family would love this.
Ellen says
This will be delicious with grilled cheese when the weather cools off here.
Nikki says
This soup looks delicious and seems so easy to make. I like the red pepper addition and can’t wait to try it!
Lisa Bynum says
Gosh, I can’t remember the last time I bought a can of tinned soup. It has zero flavor compared to homemade. This looks super, super easy! I could even whip this up for a quick and healthy lunch.
Michelle says
I love tomato soup! I can’t wait to try this one!
Erin says
The colour of this is amazing. I love tomato soup, but haven’t had it with roasted red peppers before.
nicole triebe says
So easy and so delicious! I have a great grilled cheese i’m going to pair with this!