This Roasted Red Pepper and Tomato Soup is everything I want from a winter lunch: rich, silky, warming and absolutely packed with flavour. Roasting the tomatoes and red peppers first brings out their natural sweetness, while garlic, basil and a splash of balsamic vinegar give the soup plenty of depth. It is so easy to make too.
The best thing about this soup is that it tastes creamy without actually needing any cream, and it is naturally vegan too.
When I have a little more time, I make the fully roasted version because the flavour is worth it. But I also nearly always have a jar of roasted peppers in the cupboard, so I have included my 20-minute shortcut for the days when lunch needs to happen quickly.
Serve it with thick slices of crusty bread or a grilled cheese sandwich and this is the perfect meal for when it is cold and miserable outside.
Recipe update: This recipe was originally published on 20 December 2013 and was fully retested in October 2026. I have updated the main method to roast the fresh tomatoes and peppers for a deeper, more concentrated flavour, while keeping my original quick shortcut using jarred roasted peppers.
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Jump to:
- Why You'll Love This Roasted Red Pepper and Tomato Soup
- Recipe Overview
- Ingredients and Substitutions
- How to Make Roasted Red Pepper and Tomato Soup
- My 20-Minute Shortcut with Jarred Roasted Peppers
- How to get the Most Flavour from Tomato and Red Pepper Soup
- Fresh Tomatoes or Tinned Tomatoes?
- Troubleshooting Guide
- What to Serve with Roasted Tomato and Red Pepper Soup
- Storage and Freezing
- Dannii's Top Tips
- Frequently Asked Questions
- More Soup Recipes
- Recipe
- Feedback
Why You'll Love This Roasted Red Pepper and Tomato Soup
- Full of flavour - Roasting the tomatoes, peppers, onion and garlic concentrates their sweetness and gives the soup a much richer flavour than simply boiling everything together.
- Easy - Most of the cooking time is hands-off while the vegetables roast.
- Made with fresh tomatoes - This is a great recipe for using up ripe tomatoes, and roasting can even improve tomatoes that are a little underwhelming.
- Naturally creamy without cream - Once blended, the roasted vegetables give the soup a lovely silky texture without needing dairy.
- Perfect for winter - Warm, comforting and ideal with bread for dunking.
- Freezer-friendly - Make a double batch and you have easy lunches ready for another day.
- A quick option too - Don't have time to roast everything? My jarred roasted pepper shortcut is ready in around 20 minutes.
Recipe Overview
- Flavour: Rich, sweet and slightly smoky.
- Texture: Smooth and silky.
- Main ingredients: Tomatoes, red peppers, garlic, basil and balsamic.
- Method: Roast, simmer and blend.
- Time: About 55 minutes.
- Serves: 2.
- Diet: Vegan, dairy-free and gluten-free.
- Best for: A cosy autumn or winter lunch.
- Storage: Fridge for 3-4 days or freeze for up to 3 months.
- Shortcut: Use jarred roasted peppers for a quicker version.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Tomatoes - Use ripe vine, plum or Roma-style tomatoes if you can. You want tomatoes with plenty of flavour but not too much water.
Don't worry if your tomatoes aren't at their absolute best. Roasting concentrates their flavour and sweetness, which is one of the reasons I like this recipe so much in winter when tomatoes can sometimes be disappointing when out of season. - Red peppers - Use large sweet red peppers. Once roasted they become soft, sweet and slightly smoky around the edges.
For the quick version, jarred roasted red peppers work brilliantly. Drain them well first, especially if they are packed in oil or a strongly flavoured marinade. - Onion and celery - These give the soup a more rounded base flavour and add extra vegetables without overpowering the tomatoes and peppers.
There is no need to chop them particularly finely for the roasted version because everything is blended at the end. - Garlic - Roasting the garlic mellows it and makes it sweet rather than sharp. I like roasting the cloves in their skins so they don't burn and then you can just squeeze the garlic out.
- Vegetable stock - Use a vegetable stock that you really like because its flavour will come through in such a simple soup.
I prefer to start with less stock and add more after blending. You can always make soup thinner, but it is much harder to make an overly thin soup thick again. - Balsamic vinegar - This is one ingredient I wouldn't leave out. Balsamic adds just enough acidity and sweetness to deepen the tomato flavour without making the soup taste vinegary.
- Fresh basil - Tomato, pepper and basil are such a good combination. I add most of the basil towards the end so that it keeps its fresh flavour and colour.
You can swap it for thyme if you prefer a more savoury, wintry flavour.
How to Make Roasted Red Pepper and Tomato Soup
- Prep: Preheat the oven to 220°C/200°C (fan)/425°F/Gas 7.
- Roast the vegetables: Put the tomatoes, peppers, onion and celery into a large roasting tin. Add the garlic cloves in their skins, drizzle everything with the olive oil and season with salt and black pepper.
- Roast for around 30-35 minutes, or until the tomatoes have softened and collapsed and the peppers have started to catch and caramelise around the edges.
You want colour here. Those slightly darker edges are where a lot of the flavour comes from.
- Put the veg into a pan: Squeeze the roasted garlic from its skin and transfer all of the roasted vegetables, including the juices from the tray, to a large saucepan.
- Add the stock: Add most of the fresh basil, the balsamic vinegar and enough vegetable stock to almost cover the vegetables.
- Simmer: Bring to a gentle simmer and cook for around 10 minutes so all those roasted flavours come together.
- Blend: Take the pan off the heat and blend until smooth with a stick blender.
If you are using a jug blender, allow the soup to cool slightly first and follow the manufacturer's instructions for blending hot liquids.
Add a little more stock if the soup is thicker than you like.
- Make it extra smooth: For a really silky roasted tomato and red pepper soup, pour it through a fine-mesh sieve.
This step is optional. I sometimes skip it on a busy day, but it does remove the tomato seeds and pepper skins and gives the soup a much smoother finish.
💡 Don't throw away the vegetable pulp left in the sieve. Stir a spoonful or two back into the soup if you want it thicker, or save it and add it to a pasta sauce.
My 20-Minute Shortcut with Jarred Roasted Peppers
Sometimes I want the deep flavour of red pepper and tomato soup without waiting for a tray of vegetables to roast. This is my easy tomato and red pepper soup shortcut for days when I don't have time to roast everything from scratch.
Use 2 drained jarred roasted red peppers instead of fresh peppers.
Finely dice the onion and celery. Heat the olive oil in a large saucepan and cook the onion, celery and garlic gently for about 4 minutes.
Add the chopped fresh tomatoes and jarred roasted peppers and cook for another 2 minutes. Pour in the vegetable stock and balsamic vinegar, season and simmer for 10 minutes.
Take the pan off the heat, add the basil and blend until smooth.
It doesn't have quite the same caramelised flavour as roasting everything from scratch, but it is the version I make when I need something warm on the table quickly.
How to get the Most Flavour from Tomato and Red Pepper Soup
The difference between an average tomato and pepper soup and a really good one is mostly about building flavour rather than adding lots of ingredients.
First, let the vegetables properly colour in the oven. Soft is good, but soft with some caramelised edges is even better.
Second, don't drown the vegetables in stock. Start with less and thin the soup after blending if you need to.
Third, taste at the end. Tomatoes vary enormously. One batch might be naturally sweet while another needs a little more balsamic, black pepper or even a tiny pinch of sugar to balance the acidity.
And finally, don't underestimate the fresh basil. It lifts all the deeper roasted flavours and stops the soup feeling heavy.
Fresh Tomatoes or Tinned Tomatoes?
For this roasted red pepper and tomato soup with fresh tomatoes, I prefer ripe vine, plum or Roma-style tomatoes because roasting concentrates their flavour.
However, if tomatoes aren't in season, good-quality tinned tomatoes can make a very reliable soup. Roast the peppers, onion and garlic as normal, then add a 400g tin of tomatoes when everything goes into the saucepan.
You won't get quite the same roasted tomato flavour, but it is a useful winter alternative when fresh tomatoes don't taste of very much.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| My soup is too thin | Simmer it uncovered for a little longer so some of the liquid evaporates. If you have sieved the soup, stir some of the vegetable pulp back in. You can also add a small cooked potato and blend again if you want a much thicker soup. |
| My soup is too thick | Simply add a splash more vegetable stock until you have the consistency you like. |
| My soup tastes too acidic | Tomatoes vary a lot depending on the variety and time of year. Try a tiny pinch of sugar first. A little extra balsamic can also work because its sweetness helps balance sharp tomatoes. If you eat dairy, a spoonful of cream or crème fraîche will soften the acidity too. |
What to Serve with Roasted Tomato and Red Pepper Soup
Soup and bread is difficult to beat on a cold day.
We usually have this with buttered sourdough or tiger bread, but it is also really good with our rosemary and garlic focaccia.
For a more filling lunch, pair it with an air fryer cheese toastie. The crisp, salty cheese with the sweet tomato and roasted pepper soup is such a good combination.
For toppings, try:
- Chilli flakes
- Fresh basil
- Toasted pine nuts
- Homemade croutons
- A drizzle of olive oil or basil oil
- Crumbled feta
- Ricotta or crème fraîche
- Freshly ground black pepper
Storage and Freezing
Allow the soup to cool before transferring it to an airtight container.
Fridge: It will keep in the fridge for 3-4 days. Reheat it gently in a saucepan on the hob until piping hot, or microwave individual portions.
Freeze: Portion it into freezer-safe containers or bags and freeze for up to 3 months. I like freezing it in individual portions because they are much more useful when somebody needs a quick lunch. We recommend freezing soup in these silicone soup moulds.
Defrost overnight in the fridge before reheating. You may need to add a splash of water or stock as it warms.
Dannii's Top Tips
- Don't rush the roasting - letting the tomatoes and peppers soften and caramelise around the edges is what gives this soup so much flavour.
- Keep jarred roasted peppers in the cupboard for the quick version. They are one of my favourite shortcuts and useful for pasta, sandwiches and salads too.
- Start with less stock than you think you need. You can always add more after blending.
- For the smoothest soup, pass it through a fine-mesh sieve, but don't throw the vegetable pulp away - it is brilliant added to pasta sauce.
- Add most of the basil after cooking rather than boiling it for a long time. It keeps the flavour fresher and helps preserve the colour.
- If you are serving children or anyone who doesn't like spice, keep the main soup mild and put chilli flakes on the table instead.
- Make a double batch while you've already got the oven on. Future-you will be very pleased to find it in the freezer.
Frequently Asked Questions
No.
If the pepper skins have become very black or you want an exceptionally smooth soup, you can peel them. Put the hot roasted peppers in a bowl, cover it for 10 minutes and the steam will help loosen the skins.
Most of the time I don't bother because the soup is going to be blended and I can pass it through a sieve afterwards.
Less fiddling and less washing up is always a win.
Absolutely. They are my favourite shortcut for making this a quick tomato and red pepper soup. Drain them well before adding them.
Yes. Add some chilli flakes, cayenne or a little smoked paprika.
I usually keep the main pot fairly mild and add chilli to individual bowls. It saves having to negotiate different levels of spice at the table.
This version is packed with vegetables and is naturally vegan and dairy-free.
It is also a relatively light soup, although exactly how many calories are in each serving will depend on your stock, oil and serving size. See the recipe card for the calculated nutritional information for the ingredients used here.
If you want to turn it into a more substantial meal, serve it with bread, a cheese toastie or add cooked rice or orzo.
For extra protein without making the soup taste creamy, one of my readers has also had success blending silken tofu into it.
Yes. In fact, the flavour is excellent the following day once everything has had time to sit together. Keep it covered in the fridge and reheat when needed.
Ripe vine, plum or Roma-style tomatoes all work well. I prefer tomatoes that are fleshy and full-flavoured rather than very watery.
Yes. The blended roasted vegetables already give it a smooth, creamy texture. A small potato can make it even thicker, or blend in some silken tofu if you want to add protein.
More Soup Recipes
If you've tried this tomato and red pepper soup recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and you can use the hashtag #hungryhealthyhappy too.
Recipe
Roasted Red Pepper and Tomato Soup
Recipe Video
Ingredients
- 900 g of Tomatoes - quartered
- 2 Red bell peppers - chopped
- 1 Onion - diced
- 1 rib of Celery - diced
- 3 Garlic cloves
- 1 tablespoon of Olive oil
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 2 tablespoons of Balsamic vinegar
- 750 ml (3 ¼ cups) of Vegetable stock (low salt)
- 10 g (½ cup) of Fresh basil - finely chopped
Instructions
- Prep: Preheat the oven to 220°C/200°C (fan)/425°F/Gas 7.
- Roast the vegetables: Put 900 g of Tomatoes (quartered), 2 Red bell peppers (chopped), 1 Onion (roughly diced) and 1 rib of Celery (chopped) into a large roasting tin.Add 3 Garlic cloves in their skins, drizzle everything with 1 tablespoon of Olive oil and season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
- Roast for around 30-35 minutes, or until the tomatoes have softened and collapsed and the peppers have started to catch and caramelise around the edges.
- Put the veg into a pan: Squeeze the roasted garlic from its skin and transfer all of the roasted vegetables, including the juices from the tray, to a large saucepan.
- Add the stock: Add most of 10 g of Fresh basil, 2 tablespoons of Balsamic vinegar and 750 ml of Vegetable stock (low salt) or enough stock to almost cover the vegetables.
- Simmer: Bring to a gentle simmer and cook for around 10 minutes so all those roasted flavours come together.
- Blend: Take the pan off the heat and blend until smooth with a stick blender.
- Make it extra smooth: For a really silky roasted tomato and red pepper soup, pour it through a fine-mesh sieve.
Recipe Notes
- Don't rush the roasting - letting the tomatoes and peppers soften and caramelise around the edges is what gives this soup so much flavour.
- Keep jarred roasted peppers in the cupboard for the quick version. They are one of my favourite shortcuts and useful for pasta, sandwiches and salads too.
- Start with less stock than you think you need. You can always add more after blending.
- For the smoothest soup, pass it through a fine-mesh sieve, but don't throw the vegetable pulp away - it is brilliant added to pasta sauce.
- Add most of the basil after cooking rather than boiling it for a long time. It keeps the flavour fresher and helps preserve the colour.
- If you are serving children or anyone who doesn't like spice, keep the main soup mild and put chilli flakes on the table instead.
- Make a double batch while you've already got the oven on. Future-you will be very pleased to find it in the freezer.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
LH says
I made this last week because the tray of tomatoes for roasting looked so good! Weirdly, I would say I’m not really a fan of tomato soup but this was so delicious I have more tomatoes and pepper in the fridge to make again this week!
Karly says
This will forever and always be my go-to tomato soup recipe! I love that it’s dairy free without any modifications needed. I like to add a package of silken tofu before blending to make it super creamy and add a little more protein if I’m making it the main part of a meal. It doesn’t alter the flavor like coconut milk sometimes does
Dannii Martin says
So glad you enjoyed it and I love the tip of blending tofu in to it for added protein.
CherylS says
So many comments have people saying they WILL make it ... but I just did! And it was fabulous! I actually served this luxuriously smooth and beautifully seasoned soup as the appetizer at our small Christmas family dinner. It's already elevated but I also added a sour cream drizzle, a basil oil swirl, and some toasted pine nuts on top (it was Christmas after all). I took several of your suggestions -- I roasted the tomatoes, used chicken stock versus the vegetable, and added potato for some thickness (I did fully strain the veg fibers and look forward to adding them to my pasta sauce). I actually used a beefsteak-sized tomato (husband picked up the produce). I also used jarred roasted peppers. Turned out perfect! Overall, my family LOVED this -- and I have loved the leftovers the next few days! Thank you, Danni!
Michelle Emelia Coates says
Another winner from this wonderful site. Lovely flavours and it tastes even better the next day. I used roasted peppers from a jar which had been marinating and were then rinsed off and dried
Phil Gordon says
Hi There, Just came across your recipe tonight. Looks great, although wondering what type of tomato do you recommend? Roma?,Vine? Beefsteak. My guess is Roma as they have more meat. Or for that matter do you use a good quality canned Italian type.
Dannii says
We used vine tomatoes for this.