I have the absolute best Roasted Red Pepper and Tomato Soup Recipe for you! This 5 ingredient Tomato Red Pepper Soup is an absolute game changer! Using some store cupboard ingredients you’ll probably already have at home, this easy tomato soup can be made with minimal effort and costs under £1.50 per portion!
Recipe Difficulty – Very Easy
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Why this recipe works
Move over Heinz Tomato Soup, you’ve got some competition in town! I have the absolute best Roasted Red Pepper and Tomato Soup Recipe for you! It is creamy and has so much flavour from the slow roasted vegetables! I guarantee this will be the easiest soup recipe you’ve ever made! Plus, it is so healthy AND is gluten-free and vegan!
I am a big fan of soups all year round, but they are especially popular as the temperatures start to drop in autumn or winter. But I also love a soup during the spring months for a light lunch or dinner! This is my favourite soup right now. Fresh tomato soup? Yes, please!
I was inspired to create this recipe as my 10 Minute Creamy Tomato Soup and Slow Cooker Carrot and Coriander recipes have been so popular! I wanted to create another soup recipe that was equally as delicious and also required minimal effort! All of these soups pair so well with my delicious Chickpea Flat Bread – definitely check them out!
Ingredients to make Red Pepper and Tomato Soup
- Large Vine Tomatoes – Fresh tomatoes will absolutely deliver the best flavour to this creamy tomato and pepper soup. If you have any leftover then try my One Pot Tomato Risotto.
- Red Peppers – Roasted red bell peppers have a deliciously smokey and sweet flavour that pairs perfectly with the tomato in this red pepper and roasted tomato soup. If you have any spare then try my Red Pepper Pasta.
- Onion – gives this tomato and red pepper soup recipe even more richness! I used a yellow onion for this recipe, but a white onion would also work!
- Garlic Cloves – are one of my favourite additions while cooking! The flavour never disappoints. It makes this homemade tomato soup one you will want to enjoy again and again!
- Vegetable Stock Pot – is the final touch to reaching the perfect consistency and flavour for your red pepper and tomato soup.
See recipe card for full information on ingredients and quantities.
Substitutions
- Tomatoes – While you could use canned tomatoes for this, I highly recommend using fresh ones. I like ripe large tomatoes on the vine, but you could use any tomatoes you find at the grocery store.
- Vegetable Stock Pot – Vegetable Bouillon is the best substitute here as it is also concentrated. Vegetable broth would also work great but will add more liquid. You could add some tomato paste to counteract that. If you are not following a vegan diet, chicken broth or chicken stock would also work.
- Blender – While a high-speed blender works best, you could also use a food processor or hand blender.
- Baking Tin – If you don’t have a baking tin, you could roast the vegetables in a casserole dish, baking sheet, or a dutch oven.
Variations
- Spicy – Black pepper will add a little flavour and kick. You can also add chilli flakes for some more spice and smoked paprika for a smokier flavour. If you like spice then check out my 10 Minute Spicy Pasta!
- Deluxe – This is already a creamy soup, but you could add in a vegan substitute for heavy cream to add more creaminess. To top off your deluxe roasted red pepper and tomato soup, add a dollop of vegan sour cream and sprinkle fresh parsley or other fresh herbs on top. Fresh basil is another great option as tomato and basil soup is a classic combination!
- Kid friendly – Serve alongside some sandwiches for the kids or kids at heart. Top with some homemade croutons, broken up crusty bread, tortilla strips, or vegan cheese sprinkled on top for a fun treat any time of year! If you are baking with children, check out my Easy Gluten Free Chocolate Cake! This is a show stopper of a cake, that is fun and simple to make!
How to make Red Pepper and Tomato Soup
Step 1: Firstly, preheat the oven to 200C/390 F. Roughly chop the tomatoes, onion, and red pepper.
Step 2: Put all of the vegetables in a roasting tin. Add 3 cloves garlic with the skin still on. Place in a preheated oven to roast for 45 minutes.
Step 3: Remove the roasting tin from the oven. Squeeze the cloves of garlic from their skin. Combine all of the roasted vegetables and vegetable stock pot in the blender. Blend until smooth.
Hint: Because you’ll be blending the vegetables, there is no need to chop them into small pieces. Halves or quarters are perfect for roasting!
If you fancy making a red pepper free version of this then try my Roasted Tomato Soup.
Leftovers
Leftover soup is easily stored! Let the hot soup cool down to room temperature and then store in an airtight container. It will keep in the refrigerator for 3-4 days. To reheat the soup, pour it in a large pot on the oven over medium heat and bring it to your preferred temperature.
Healthy roasted red pepper and tomato soup will stay in the freezer for up to 6 months. You can freeze it in one large container or smaller servings for an individual bowl of soup. To reheat, first let it thaw in the refrigerator. Then heat it on the stove at a medium-high heat until it is your desired temperature.
Recipe FAQs
Most definitely! My creamy red pepper tomato soup relies solely on vegetables and a little bit of vegetable stock pot. It is a gluten-free and vegan soup that is still has a creamy texture and is so delicious!
A baking tin is a great thing to have, but you can also roast vegetables on a sheet pan or cast-iron skillet! You can use whatever is best for the number of vegetables you’re cooking.
Roasted pepper and tomato soup is so good for you because it is filled with healthy things! Roasted red peppers are filled with Vitamin A and beta-carotene. Even though roasted tomatoes lose Vitamin C when cooked, they gain lycopene, which is an antioxidant! Roasted garlic and onion are also packed with health benefits!
While I am a huge fan of my creamy roasted red pepper and tomato soup recipe just the way it is, there are so many things you could add! Many pantry staples would add some great flavours – salt, basil, rosemary, garlic powder, etc. You could also add some chopped vegetables if you wanted more texture to it. You could mix in basil for a nice roasted tomato basil soup or lentils for a tomato lentil soup.
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Tried this Red Pepper and Tomato Soup recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Recipe
Red Pepper and Tomato Soup
Equipment
- 1 Chopping Board
- Knife
- roasting tin
- Blender
Ingredients
- 500 g large vine tomatoes
- 3 red peppers
- 1 stock pot (or stock cube)
- 1 yellow onion
- 3 cloves garlic
Instructions
- Firstly, roughly chop the tomatoes, onion and red pepper
- Then place the above ingredients along with 3 cloves on garlic (with the skin on) in a roasting in and roast at 200C/390F for 45 minutes
- Once roasted, remove from the oven and squeeze the garlic out of the skin. Add all of the roasted ingredients into the blender alongside the stock pot and blend until smooth
Notes
Nutrition
Please note that Nutrition information is a rough estimate
Made it loved it making it again
Glad to hear you loved it Sue 🙂
This is the 3rd time I’ve made this soup and having listened to Michael Mosely telling us how important red vegetables are in our diet I shall be making it regularly, it freezes very well too. like your other reviewer I wondered why liquid wasn’t mention in the ingredients, it doesn’t need much but I added a little water as well as some harissa for a spicy soup.
Thanks Linda 🙂 glad you enjoyed it. You shouldn’t need added water as there will be enough liquid from the tomatoes and pepper when roasted and blended.
VERY tasty! Will be making again 🙂
SERIOUSLY good!
Time and time again i come back to this recipe for the red pepper and tomato soup. It is so easy to make and super tasty. The benefits are that is is super healthy too.
YAY 🙂 thank you Fiona!
Made this for lunch. Absolutely delicious. Thanks James
Thank you Sue 🙂
Sounds lovely, but I’ve read the recipe twice, no mention of how much liquid to add with the stock cube.
Hey Fiona, it doesn’t actually need liquid with the cube. Just add the cube into the blender with the roasted pepper and tomatoes as those create enough liquid. The stock pot/cube is in there to boost the flavour. Enjoy 🙂
I don’t normally write reviews but I felt compelled to so do for this soup! It was utterly delicious! The colours were incredibly vibrant and I was impressed with how quickly I was able to make a healthy, nutritious lunch! Thanks James, will be making again!
I don’t normally write reviews but I felt compelled to do so for this soup! It was utterly delicious! The colours were incredibly vibrant and I was impressed with how quickly I was able to make a healthy, nutritious lunch! Thanks James, will be making again!
Such an easy, delicious recipe! Thanks James