Red Pepper and Tomato Soup

4.96 from 45 votes

An easy, delicious 5 ingredient Red Pepper & Tomato Soup

Prep Time5

Cook Time45

Total Time50

Course: Soup

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Cost: £4.60

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!

To Freeze: Allow to cool and freeze in a container. Allow to defrost and reheat in a pot/microwave (you may need to add a splash of water).

Tip 1: Chopping the onion, tomatoes and pepper into equal sizes helps it roast evenly.

Tip 2: Leaving the garlic skin on when roasting stops the inside from burning.

Tip 3: Make a big batch and freeze some for another day.