I have a fantastic Roasted Red Pepper and Tomato Soup recipe to share. This simple, five-ingredient soup is flavorful, budget-friendly and quick to prepare — costing under £1.50 per portion when made with common pantry staples. It’s creamy in texture thanks to the roasted vegetables, and the recipe is naturally gluten-free and vegan.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Readers Review
- Ingredients to make Red Pepper and Tomato Soup
- Substitutions
- Variations
- How to make Red Pepper and Tomato Soup
- Leftovers
- Recipe FAQs
- Red Pepper and Tomato Soup Recipe
Why this recipe works
This roasted red pepper and tomato soup stands out because roasting concentrates the vegetables’ natural sweetness and adds a subtle smokiness. The result is a rich, creamy soup without any dairy. It’s very straightforward to make, needs only a few ingredients, and suits many diets — vegan and gluten-free included.
Soup is one of those dishes that works in every season. It’s warming and comforting in cooler months, yet light enough for a simple spring or summer lunch when served slightly chilled or with a crusty roll. This recipe is inspired by popular quick and slow-cooked soups and is designed to deliver maximum flavor with minimal effort.
Readers Review
Ruth – “Tried a lot of tomato and pepper soup recipes and they all lack flavour. NOT this one — it is superb. So tasty and so easy. This is in my specials folder now and will be made numerous times. Thanks for sharing this with us.”
Ingredients to make Red Pepper and Tomato Soup
- Large vine tomatoes – Ripe, fresh tomatoes give the best flavor and natural sweetness to the soup.
- Red peppers – Roasted red bell peppers add a sweet, smoky note that complements the tomatoes.
- Onion – A yellow or white onion adds depth and a savory base to the soup.
- Garlic cloves – Roasted garlic softens and becomes sweet and mellow; it enriches the soup’s flavor.
- Vegetable stock pot or cube – Use a concentrated stock for flavor and the right consistency.
See the recipe card below for exact quantities and full details.
Substitutions
- Tomatoes – Canned tomatoes can be used in a pinch, but fresh tomatoes give a brighter flavor. If using canned, reduce added liquid or add a spoonful of tomato paste for richness.
- Vegetable stock – Vegetable bouillon is a good concentrated substitute. If you only have broth, reduce other liquids and adjust seasoning. Non-vegan options like chicken stock also work.
- Blender – A high-speed blender is ideal for a silky texture; a food processor or hand blender will also work.
- Roasting vessel – If you don’t have a roasting tin, use a baking sheet, casserole dish or a Dutch oven.
Variations
- Spicy – Add black pepper, chilli flakes, or a pinch of smoked paprika for heat and smoky depth.
- Deluxe – Stir in a splash of vegan cream or butter substitute for extra creaminess. Garnish with vegan sour cream and fresh herbs like parsley or basil.
- Kid friendly – Serve with grilled cheese or homemade croutons. Add tortilla strips or grated vegan cheese to make the meal more fun for children.
How to make Red Pepper and Tomato Soup
Step 1: Preheat the oven to 200°C (390°F). Roughly chop the tomatoes, onion and red peppers — halves or quarters are fine since everything will be blended.
Step 2: Place the chopped vegetables and three garlic cloves (skins left on) in a roasting tin. Roast for about 45 minutes until softened and lightly charred.
Step 3: Remove the tray from the oven and squeeze the roasted garlic from its skins. Put the roasted vegetables and the stock pot into a blender and process until smooth. Adjust seasoning to taste.
Hint: Because the vegetables are blended, precise chopping isn’t necessary — aim for similar-sized pieces so they roast evenly.
Leftovers
Allow leftover soup to cool to room temperature, then store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove over medium heat until warmed through.
For longer storage, freeze the soup for up to 6 months. Freeze in portions for easy reheating; thaw overnight in the fridge and warm on the stove, adding a splash of water if needed to reach the desired consistency.
Recipe FAQs
Yes. This recipe achieves a creamy texture using only roasted vegetables and concentrated stock, so no dairy is required while still producing a rich mouthfeel.
No. A baking sheet, sheet pan, casserole dish or cast-iron skillet will all work for roasting depending on what you have available.
Roasted red peppers are rich in vitamin A and beta-carotene. While some vitamin C in tomatoes reduces with cooking, roasting increases the availability of lycopene, an antioxidant. Garlic and onion also offer nutrients and flavor.
Common pantry additions include salt, pepper, fresh herbs (basil, rosemary), spices, or extra vegetables for texture. For protein or heartiness, try lentils or beans. Basil pairs particularly well with tomato for a classic flavor combination.
YOU MIGHT ALSO LIKE…
Lunch
10 Minute Creamy Tomato Soup
Dinner
Red Pepper Pasta
Healthy Soups
Parsnip Soup
Lunch
Best Carrot & Coriander Soup
Tried this Red Pepper and Tomato Soup recipe? Please leave a star rating and a comment to share how it turned out. Feedback helps refine recipes and inspires others to cook. P.S. Never miss a new recipe — subscribe to get healthy recipes delivered to your inbox.
Red Pepper and Tomato Soup
Equipment
-
Chopping board
-
Knife
-
Roasting tin or baking sheet
-
Blender
Ingredients
- 500 g large vine tomatoes
- 3 red peppers
- 1 stock pot (or stock cube)
- 1 yellow onion
- 3 cloves garlic
Instructions
-
Roughly chop the tomatoes, onion and red peppers.
-
Place the chopped vegetables and three garlic cloves (skins on) in a roasting tin and roast at 200°C (390°F) for 45 minutes.
-
Remove from the oven, squeeze the garlic from its skins, then combine all roasted vegetables and the stock pot in a blender. Blend until smooth and adjust seasoning as needed.
Notes
Substitutions & variations: Suggestions are provided above in the post.
To store: Refrigerate up to 3 days. Reheat on the stove or microwave.
To freeze: Allow to cool, freeze in containers, then thaw in the fridge before reheating. Add a splash of water if needed.
Tip 1: Cut vegetables into similar sizes to help them roast evenly.
Tip 2: Leave garlic skins on while roasting to prevent burning.
Tip 3: Make a larger batch and freeze portions for easy meals later.
Nutrition
|
Carbohydrates: 17g
|
Protein: 3g
|
Fat: 1g
|
Fiber: 5g
|
Sugar: 11g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!