Name: Roasted Red Pepper Tomato Soup with Basil Drizzle
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3 large red bell peppers; 3 large tomatoes (ripe, roughly chopped); 2 tablespoons tomato puree; 1 medium onion (roughly chopped); 2 garlic cloves (roughly chopped); 1 medium celery stalk (roughly chopped); 2 tablespoons vegetable oil (plus 2 more for the basil drizzle); 1-2 tablespoons water; 1⅙ cups vegetable stock (hot, adjust the amount according to preference); 0.35 ounces fresh basil leaves (one handful, finely chopped); Fine sea salt and pepper to taste

Jump to Recipe

This sweet and tangy roasted red pepper tomato soup with basil drizzle is deliciously nourishing, full of vegetable goodness and, above all, bursting with flavour. It's also suitable for vegan and gluten free diets. Step-by-step instructions included.

Tomato soup with basil drizzle in white bowl and black saucepan in top left corner, toasted baguette slices and spoons on black table.

Why you will love this recipe

This roasted red pepper tomato soup requires very little effort yet is bursting with flavour. Hardly any peeling and minimal chopping. I always like to keep the list of ingredients in any recipe as brief as possible and this recipe is no exception.

The lovely tangy flavour of the tomatoes is offset by the sweetness of the roasted red peppers.

The basil drizzle is a really nice addition to this red pepper and tomato soup. It brings all the lovely sweet and tangy flavours together and is very easy to make.

Red pepper tomato soup ingredients

This is a simple recipe made using a handful of ingredients. In addition to the red peppers and tomatoes (I used fresh but you can use canned) the soup also contains onion, garlic and celery as well as vegetable stock. I also used fresh basil but decided to add it in the form of a simple pesto sauce rather than straight into the pot.

Step-by-step recipe instructions

1.Cut the peppers in half, discard the seeds and place (open side down) on top of an oven tray lined with non-stick paper. Roast for 25-30 minutes at 200 C. Remove from the oven, set aside to cool for a few minutes and remove as much of the skin as possible.

6 roasted pepper halves on top of parchment paper.

2. Meanwhile prepare the soup. In a pot heat up 2 tablespoons of oil, add the onion, garlic and celery and cook gently for a few minutes until softened.

Chopped onions and celery in large pot with spoon.

3. Add the tomatoes, tomato puree, pepper to taste, stock, cover and bring to the boil then lower the heat and simmer for 15 minutes.

Chopped tomatoes in large pot with spoon.

4. Remove from the heat and add the roasted peppers (along with the juices).

Roasted peppers and tomatoes in large pot with hand blender

5. Puree the soup until smooth. Adjust the seasoning and add more stock if needed.

Creamy tomato soup in large pot with ladle.

6. Puree the basil with 2 tablespoons of oil, 1-2 tablespoons of water, season and drizzle over the soup. Tuck in!

Top down view of tomato soup in white bowl with spoons, toasted bread and soup in saucepan in background.

Serving suggestions

This tomato red pepper soup is delicious with grilled garlic bread, croutons, sun dried tomato soda bread, homemade breadsticks or a scatter of parmesan (for a non-vegan option).

Top tips

It is important NOT to cook the peppers in the soup (in order to preserve their lovely sweet flavour). Just roast and peel them, then add into the soup and puree.
For maximum flavour use very ripe tomatoes.
Spices: You can use hot paprika or cayenne pepper for a bit of heat as well as smoked paprika.
I recommend adding about half the stock to start with. Top up with more if needed once you've pureed the soup.
Best served hot. Refrigerate for up to 3 days.
Freeze individual portions, each with a little basil drizzle, for up to 3 months.

Substitutions

Fresh tomatoes can be replaced with canned (400 g/14 oz).
Use olive oil if preferred (though I recommend a mild tasting variety for the basil drizzle).
For a non-vegan option use chicken stock instead of vegetable.

Top down view of tomato soup with basil drizzle in white bowl and black saucepan in top left corner, toasted baguette slices and spoons on black table.

Make ahead

This tomato pepper soup comes together in as little as 20 minutes if you roast the peppers ahead. Peel and cool the pepper and keep refrigerated in an airtight container, even overnight, until you are ready to make the recipe.

See also this collection of 12 easy, nutritious creamy vegan soups!

Keep in touch!

Have you made this creamy roasted red pepper tomato soup? I'd love to know how it turned out for you. let me know in the comments below, thanks!

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Roasted Red Pepper Tomato Soup with Basil Drizzle