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–+ servings
red pepper and tomato soup served in a white bowl with a spoon inside.
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5 from 33 votes

Red Pepper and Tomato Soup

An easy, delicious 5 ingredient Red Pepper & Tomato Soup
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Soup
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3
Author: James Wythe
Cost: £4.60

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

Video

Notes

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.

Nutrition

Calories: 82kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Fiber: 5g | Sugar: 11g