Roasted Red Pepper and Tomato Soup

Last updated on April 3rd, 2019 at 07:59 pm

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:

Thai Red Noodle Soup
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.

If you’ve tried this Roasted Red Pepper and Tomato Soup, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

DON’T FORGET TO RATE THE RECIPE ↓

Roasted Red Pepper and Tomato Soup

This bright and creamy Roasted Red Pepper and Tomato Soup is packed full of vegetables and so easy to make, that you will never open a tin of soup again.

5 from 35 votes

Print

Course: Soup

Cuisine: British

Keyword: autumn soup, fall soup, healthy soup, pepper soup, tomato soup

Prep Time: 4 minutes

Cook Time: 16 minutes

Total Time: 20 minutes

Servings: 2 people

Calories: 109kcal

Author: Dannii

Ingredients

UK measures - US measures

• 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.

 

Weight Watchers SmartPoints: 3

Nutrition Facts

Roasted Red Pepper and Tomato Soup

Amount Per Serving (1 bowl)

Calories 109 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Monounsaturated Fat 2g

Sodium 48mg2%

Potassium 581mg17%

Carbohydrates 21g7%

Fiber 5g20%

Sugar 8g9%

Protein 3g6%

Vitamin A 6850IU137%

Vitamin C 33mg40%

Calcium 70mg7%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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DisclaimerThe 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.

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