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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!
Red Pepper and Tomato Soup at a Glance
James's tipLeave the garlic skin on when roasting so the inside doesn't burn, and chop the veg to a similar size so it all roasts evenly.
Key ingredients
- Large vine tomatoes
- Red peppers
- Yellow onion
- Garlic
- Stock pot
Why you'll love it
- Just 5 ingredients and 5 minutes of prep.
- The oven does the work, then a quick blitz and it is done.
- Costs under £1.50 a portion.
Quick summary
This red pepper and tomato soup roasts vine tomatoes, red peppers, onion and garlic in one tin, then blends them with a vegetable stock pot into a creamy soup with no cream. It needs just 5 ingredients and 5 minutes of prep, serves 3, and is naturally vegan and gluten free.
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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. My Pumpkin and Butternut Soup is another one I make every October. 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 Soup 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 Flatbread (Socca) – 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. I also use this as the base of flavour in my Mushroom Soup or Leek & Potato Soup. No need to add water unless the tomatoes were not juicy enough; then add a splash when blending.
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!
- Herby – Roast a few sprigs of thyme with the veg and add a splash of red wine vinegar before blending, or blend in a handful of fresh basil and a pinch of dried oregano.
- Deluxe – This is already a creamy soup, but you could add in a vegan substitute for double 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! For something extra special, top with a spoonful of ricotta (or a dairy-free alternative) and a sprinkle of toasted pumpkin seeds, or serve with a cheese toastie for dunking.
- 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! Kids who like tomato soup often love my One Pot Tomato Risotto too.
How to make Red Pepper and Tomato Soup
Step 1: Firstly, preheat the oven to 200°C (180°C fan, Gas 6, 390°F). Roughly chop the tomatoes, onion, and red pepper.
Step 2: Put all of the vegetables in a roasting tin in a single layer, drizzle with the olive oil and toss to coat. Add 3 cloves garlic with the skin still on. Place in a preheated oven to roast for 45 minutes, turning everything halfway.
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. If the tomatoes were not juicy enough and the soup looks too thick, add a splash of water and blend again.
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.
Yes, it’s a handy winter shortcut. Roast the onion and garlic for 20 minutes, then blend with a drained 450g jar of roasted red peppers, a 400g tin of chopped tomatoes and the stock pot, and heat through. The flavour is a little less sweet than fresh roasted veg.
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Red Pepper and Tomato Soup
Ingredients
- 500 g large vine tomatoes
- 3 red peppers
- 1 stock pot, (or stock cube)
- 1 yellow onion
- 3 cloves garlic
- 1 tbsp olive oil
Instructions
- Firstly, roughly chop the tomatoes, onion and red pepper
- Then place the above ingredients in a roasting tin in a single layer along with 3 cloves of garlic (with the skin on), drizzle with the olive oil and toss to coat. Roast at 200°C (180°C fan, Gas 6) for 45 minutes, turning everything halfway
- 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. If the tomatoes were not juicy enough and the soup looks too thick, add a splash of water and blend again
What is a stock pot?
It’s similar to a stock cube. If you don’t have stock pots then just used a stock cube instead 🙂
Made this with my home grown tomatoes, pepper and a couple of chillies. So easy great way to use up glut of fruits. Delicious and healthy too. A crack of black pepper and job done. Thank you.
Thanks Deborah 🙂
Do you add water to the stock cube if yes how much.or do you put in whole.
Hey Gail, nope no need as their is enough liquid from the roasted tomatoes. Enjoy
This soup is delicious. And so healthy too! I followed the recipe exactly and added a little drop of cream once plated. I will definitely be making it again in larger quantities!
Thanks so much 🙂
This is one of my go to soup recipes. Its very tasty. I add a bit a fresh chopped basil on the top. Thanks for sharing.
Thanks so much Michelle 🙂
Tried a lot of tomato and pepper soup recipes and they all lack flavour. NOT this one it is supurb. So tasty and so easy what else could you ask for.
This is in my specails folder now and will be made numerous times.
Thanks for sharing this with us.
LOVE this 🙂 thanks so much Ruth!
Delicious & so easy to make!
Thanks so much 🙂 glad you enjoyed it!
Brilliant tasty and quick . Very warming . DELICIOUS
Do you add water
No need as there is enough liquid from the roasted tomatoes. Enjoy 🙂
If using a stock cube, do you put it in dry or dissolved in an amount of water?
Dry, there is enough liquid that come from the pepper and tomatoes when blended 🙂
Another great recipe my husband is a happy man !
Yay 🙂 thank you Dorothy!