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    Home » Recipes » Soups/Salads

    Roasted Red Pepper Fresh Tomato Soup

    March 8, 2018 By Monika Last Updated January 6, 2025 13 Comments

    Jump to Recipe

    This red pepper tomato soup with fresh tomatoes and roasted red peppers is sweet, tangy, creamy and delicious! It's nutritious, simple and easy to make, perfect served either vegetarian or vegan.

    Top down view of creamy res pepper tomato soup with cheese and herbs in grey bowl.

    This red pepper tomato soup is made using a handful of ingredients and comes together in a few simple steps. Sweet red peppers and tangy tomatoes are a classic flavour pairing, popular in many dishes including pasta sauces, stuffed peppers, goulash and Polish letcho, to name a few.

    This tomato red pepper soup is made using roasted red peppers for maximum sweetness and depth of flavour, as well as fresh ripe tomatoes, with delicious results. It's also quick and easy to make. While the peppers are roasting you can prepare the soup base by cooking the rest of the vegetables, including the tomatoes.

    Then all you have to do is add the roasted peppers and puree the soup until smooth. It's rich and creamy, but at the same time light and low in fat. Healthy, nourishing and delicious!

    Red pepper tomato soup ingredients and substitutions

    Top down view of ingredients in individual dishes for making red pepper tomato soup.
    Red pepper tomato soup ingredients.
    • Red bell peppers
    • Tomatoes: use large ripe tomatoes
    • Onion: I used red onion but you can use any.
    • Garlic
    • Celery
    • Stock: use either vegetarian or chicken stock.
    • Olive oil
    • Basil: you can use fresh basil leaves for garnish or make a quick basil drizzle, as I have done (see Serving Suggestions at the bottom of the post).
    • Salt and pepper to taste

    Step-by-step recipe instructions

    1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large sheet with parchment paper and set aside.

    2. Roast peppers: Cut each pepper in half through the base, discard the seeds and place cut side down on top of the sheet. Roast in the centre of the oven for 25-30 minutes. Remove from the oven, set aside to cool for a few minutes then remove as much of the skin as possible.

    TIP: While the peppers are in the oven prepare the rest of the ingredients.

    Roasted red bell pepper halves on top of parchment.

    3. Cook soup: In a pot heat the oil, add the onion, garlic and celery and cook gently for 4-5 minutes until softened.

    Chopped celery and red onion in large pot.

    4. Add tomatoes: Add the fresh tomatoes and stock, cover and bring to the boil then lower the heat and simmer for 15 minutes. Towards the end of cooking add the tomato paste.

    Adding chopped tomatoes and stock to soup in pot.

    5. Add peppers: Remove from the heat, add the roasted peppers (along with the juices) and stir.

    Adding roasted red peppers to tomato soup in pot.

    6. Puree: Puree your pepper tomato soup until smooth and creamy. Add salt, if needed, and pepper to taste. Enjoy!

    Top down view of creamy tomato red pepper soup in large pot.

    How to serve red pepper soup with tomatoes

    This soup is delicious with grilled garlic bread, croutons, sun dried tomato soda bread, homemade breadsticks or a scatter of parmesan or gruyere cheese (for a non-vegetarian option). You can also serve it with fresh basil leaves or an easy basil drizzle.

    To make the drizzle simply chop a small bunch of fresh basil (about 0.7oz/20g) then puree along with 2-3 tablespoons of olive oil and 1 tablespoon of cold water. Season with salt and add a few drops of lemon juice then drizzle over the soup and enjoy!

    Do I have to roast the red peppers

    It's not absolutely necessary to do, although roasted peppers are sweeter and have a more intense flavour than fresh so I recommend you don't skip this step. Also, if you add raw peppers into the soup you will need a really good blender in order to get rid of tiny bits of pepper skin and achieve a smooth and creamy finish.

    If you prefer not to roast the peppers just chop them up and add into the pot with the rest of the vegetables. Cook the soup 5-10 minutes longer.

    Can I use canned tomatoes instead of fresh

    You can, if you prefer, use canned tomatoes to make this easy red pepper tomato soup. Use a 14oz/400g can (or passata), and adjust the amount of stock. You may not need to add any tomato paste.

    What can I make ahead

    This creamy tomato and red pepper soup comes together in as little as 20 minutes if you roast the peppers ahead. Roast, peel then cool the peppers and keep refrigerated in an airtight container overnight and make the soup the following day.

    Top tips 

    • It is important not to cook the roasted peppers in the soup (in order to preserve their delicious, sweet flavour). Just peel and add them into the soup then puree.
    • For maximum flavour use very ripe tomatoes.
    • Use a powerful blender for a super creamy finish.
    • Best served hot. Refrigerate leftover tomato red pepper soup for up to 3 days.
    • Freeze in an airtight container for up to 3 months.

    Related recipes to try next

    • Tomato and Lentil Soup
    • Red Vegetable Soup
    • Easy Butternut Squash Tomato Soup

    See also these other delicious soup recipe including creamy vegan soups!

    Recipe

    Top down view of creamy res pepper tomato soup with cheese and herbs in grey bowl.

    Roasted Red Pepper Fresh Tomato Soup

    This red pepper tomato soup with fresh tomatoes and roasted red peppers is sweet, tangy, creamy and delicious! It's nutritious, simple and easy to make, perfect served either vegetarian or vegan.
    5 from 2 votes
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: vegan, vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 112kcal
    Author: Monika Dabrowski

    Equipment

    • Large baking sheet
    • Large pot
    • Blender

    Ingredients

    • 3 large red bell peppers
    • 3 large tomatoes ripe, roughly chopped
    • 2 tablespoons tomato paste
    • 1 onion roughly chopped
    • 2 garlic cloves roughly chopped
    • 1 celery stalk roughly chopped
    • 1½ tablespoons olive oil
    • 1½ cups (360 ml) vegetable stock hot
    • fresh basil
    • Salt and pepper to taste

    Instructions

    • Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large sheet with parchment paper and set aside.
    • Roast peppers: Cut each pepper in half through the base, discard the seeds and place cut side down on top of the sheet. Roast in the centre of the oven for 25-30 minutes. Remove from the oven, set aside to cool for a few minutes then remove as much of the skin as possible.
      TIP: While the peppers are in the oven prepare the rest of the ingredients.
    • Cook soup: In a pot heat the oil, add the onion, garlic and celery and cook gently for 4-5 minutes until softened.
    • Add tomatoes: Add the fresh tomatoes and stock, cover and bring to the boil then lower the heat and simmer for 15 minutes. Towards the end of cooking add the tomato paste.
    • Add peppers: Remove from the heat, add the roasted peppers (along with the juices) and stir.
    • Puree: Puree the soup until smooth and creamy. Add salt, if needed, and pepper to taste. Enjoy!

    Notes

    • It is important not to cook the peppers in the soup (in order to preserve their delicious sweet flavour). Just roast and peel them, then add into the soup and puree.
    • For maximum flavour use very ripe tomatoes.
    • You can add pepper flakes cayenne pepper for a bit of heat as well as smoked paprika.
    • Serve with cheese, basil drizzle (see Serving Instructions in post), croutons, garlic bread, breadstick or sourdough bread.
    • Best served hot. Refrigerate for up to 3 days.
    • Freeze in airtight containers for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 112kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 426mg | Potassium: 552mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4143IU | Vitamin C: 132mg | Calcium: 37mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    Have you made this 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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    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Eb Gargano | Easy Peasy Foodie says

      March 10, 2018 at 4:44 pm

      Yum - this soup looks delicious...totally agree about roasting the red peppers rather than cooking them in the soup - a much more delicious flavour!! Eb x

      Reply
      • Monika says

        March 10, 2018 at 4:57 pm

        You are welcome:)

        Reply
      • Monika says

        March 10, 2018 at 4:58 pm

        Thanks! Glad you like the recipe:)

        Reply
      • Lucia Silva says

        January 14, 2025 at 1:19 am

        Soup is delicious, but husband put too much spice. How can I reduce the spice in the soup?

        Reply
        • Monika says

          January 14, 2025 at 2:04 pm

          You can try adding more stock, but you might also like to add more tomato paste for a more intense tomato flavour.

          Reply
    2. Kat (The Baking Explorer) says

      March 10, 2018 at 3:52 pm

      I could just do with a warm bowl of this right now, it's raining outside and it would warm me right up!

      Reply
      • Monika says

        March 10, 2018 at 4:59 pm

        🙂

        Reply
    3. Monika says

      March 10, 2018 at 10:08 am

      Thanks! I'm sending you an invite:)

      Reply
    4. dtills says

      March 08, 2018 at 11:50 pm

      I make roasted red pepper soup all the time, yours looks and sounds delicious:)

      Reply
      • Monika says

        March 09, 2018 at 8:04 am

        thanks, glad you like it:)

        Reply
    5. sidilbradipo1 says

      March 08, 2018 at 6:51 pm

      Wow! Images taste delicious, this recipe must be super yummy 😀
      Ciao
      Sid

      Reply
      • Monika says

        March 08, 2018 at 8:11 pm

        Thanks:)

        Reply
        • Monika says

          March 11, 2018 at 10:11 pm

          Thanks:)

          Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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