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.

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.
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.
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.
4. Remove from the heat and add the roasted peppers (along with the juices).
5. Puree the soup until smooth. Adjust the seasoning and add more stock if needed.
6. Puree the basil with 2 tablespoons of oil, 1-2 tablespoons of water, season and drizzle over the soup. Tuck in!
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.
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.
You might also like
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!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Recipe
Roasted Red Pepper Tomato Soup with Basil Drizzle
Equipment
- Large baking sheet
- Large pot
- Stick blender
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 (280 ml) vegetable stock hot, adjust the amount according to preference
- 0.35 ounces (10 g) fresh basil leaves one handful, finely chopped
- Fine sea salt and pepper to taste
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the peppers in half, remove the seeds and place the peppers (skin side up) on top of a large tray lined with parchment paper. Roast for 25-30 minutes until tender. Remove from the oven, cool for a few minutes, then remove as much of the skin as possible and set aside.
- Whilst the peppers are roasting prepare the soup. In a pot heat up 2 tablespoons of the oil, add the garlic , onion and celery, stir and cook for a couple of minutes over a medium heat. Add the tomatoes, stock, pepper to taste, stir, cover, bring to the boil, then lower the heat and simmer for about 15 minutes.
- While the soup is cooking prepare the basil drizzle. Combine the basil with 2 tablespoons of oil and 1-2 tablespoons of water, season lightly and puree then cover and set aside.
- Remove the soup from the heat, add the peppers (along with any juices) and puree until smooth. Adjust the seasoning if necessary and serve with a drizzle of the basil mixture.
Notes
- 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.
- This 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.
- For maximum flavour use very ripe tomatoes.
- 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).
- 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.
- Serve with croutons, garlic bread, breadstick or soda bread.
- Best served hot. Refrigerate for up to 3 days.
- Freeze individual portions, each with a little basil drizzle, for up to 3 months.
- For a non-vegan option use chicken stock instead of vegetable.
Nutrition
*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.
Monika
Sorry to hear that, maybe try adding quinoa to soups as I have done in this recipe. Quinoa makes a great thickener:)
Eb Gargano | Easy Peasy Foodie
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
Eb Gargano | Easy Peasy Foodie
Oh and thank you for linking up to #CookBlogShare, of course! 😀
Monika
You are welcome:)
Monika
Thanks! Glad you like the recipe:)
Kat (The Baking Explorer)
I could just do with a warm bowl of this right now, it's raining outside and it would warm me right up!
Monika
Thanks Kat! It's raining here in Stockport too:(
fessjarmer
This looks so warming! I love a good soup in Winter! x
P.S would love to join your frugal foodie group board! Have added you but my pinterest name is Jess Eats and Travels x
Monika
Thanks! I'm sending you an invite:)
dtills
I make roasted red pepper soup all the time, but never thought to add quinoa before! Great idea?
Monika
thanks, glad you like it:)
sidilbradipo1
Wow! Images taste delicious, this recipe must be super yummy 😀
Ciao
Sid
Monika
Thanks, it was:)
sidilbradipo1
Happy Sunday 😀
Monika
Thanks:)