Name: Roasted Red Pepper Fresh Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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 vegetable stock (hot); fresh basil; Salt and pepper to taste

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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.

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

Recipe

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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)

Roasted Red Pepper Fresh Tomato Soup