Roasted red pepper and tomato soup

(465 ratings)
Roasted red pepper and tomato soup
Roasted red pepper and tomato soup
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Red pepper and tomato are the perfect foodie combination in this classic soup recipe, that gives an old family favourite a little updating. We love the warm flavour of the roasted peppers against the tomatoes - simple to prepare and easy to enjoy this soup is a crowd-pleaser for sure. Use the biggest red peppers you can find. Not only are they extra juicy but they'll go a little bit further in creating the perfect base of flavour. This recipe serves 4 people and will take around 2hrs to prepare and make - it is well worth the wait!


  • 4 large red peppers
  • 4 garlic cloves, unpeeled
  • 1tsp dried oregano
  • 4tbsp olive oil
  • 1 large red onion, peeled and chopped
  • 6 large tomatoes, peeled
  • 850ml (1 pt) vegetable stock
  • 1tsp sugar
  • Half a packet fresh basil leaves
  • 2 small ciabatta loaves, baked according to packet instructions

If you fancy making delicious pesto croutes to add as a topping, you'll need:

  • 30g (1oz) fresh parsley and chives
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp toasted pine nuts
  • 30g (1oz) grated Parmesan
  • 6 tbsp olive oil
  • 60g (2oz) mature Cheddar grated
  • 1 small Ciabatta loaf cut into 12 slices

For a creamier taste, add 1tsp of sour cream to each bowl of soup before serving.


  1. Preheat the oven to 200C (400F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.
  2. Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.
  3. Slice the ciabatta into four and brush with the remaining olive oil. Chop the basil (keeping a few leaves for garnish) and sprinkle over the bread. Season and lightly grill. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve with the toasts.

To make our pesto croutes: Put all the ingredients except the Cheddar and bread, in a tall jug,and season. Whizz with a stick blender to make a chunky sauce. Add 4 tbsp ofthis pesto to the grated Cheddar. Toast the bread lightly on both sides andthen spread one side with the cheesy pesto mixture. Put under the grill untilthe cheese melts. Serve the soup with the extra pesto, if you like, and thecroutes.

More soup recipes

Your rating

Average rating

  • 3
(465 ratings)

Your comments

Romao Neto

Sounds a very delicious stuff, I'll try it together with my misses.

Jason Matulewicz

Great soup very easy to make, added some paprika and balsamic.

David Greenhalgh

Wonderful soup. I roasted a couple of small medium hot chillis as well, not uch flesh to them but they added a ice kick.

Katy goodtoknow Recipes

Hi Ashling - you can definitely freeze the soup, it's a great one to make ahead in big batches. Enjoy.

Ashling Dempsey

Has anyone tried to freeze this soup? Just wondering for convenience sake if it can be done.

Karen Elrick

This was a fabulous kids loved it. Delicious! Definitely going to become a "favourite" recipe in our house. I followed the recipe exactly - though next time I will add chilli's.

yummy mummy of 3

i have made this soup a few times now...its lovely...i added a few chilli flakes for a bit of spice to family love it x

Katy goodtoknow Recipes

Thanks for the great tips Miss B! If you'd like to take a picture of your version and send us the recipe here: we'd love to put it up on the site!


I made this soup and am delighted with the results - very tasty! I did add chillis for spice though (chopped, fried off with the onions for a couple of minutes), roasted the tomatoes (halved) along with the red peppers, and swapped basil for flat leaf parsely as I hate the taste of basil. I also didn't deseed the tomatos as it wastes too much of the flesh: sieving them is a great compromise as it minimises waste, but I'd only go to the effort if seeds really bother you. I also found that I needed much more than one tsp of sugar: this is easily adjusted to taste once blended (or can be done with sweetener for diabetics/calorie conscious). I have several time saving tips for this recipe though: 1) halve and deseed the red peppers before cooking. You'll need to reduce the cooking time if you do this though: I roasted them skin side facing up and checked them after 20mins for blistering. 2) The peppers are easily peeled when warm. I never needed to put mine in a bag: over the roasting tray to catch the juices, I easily peeled them. Save the olive oil and juices that come out though, adding them to the pan when you add the peppers. 3) Don't bother chopping the peppers or roasted tomatoes. Not only do they disintegrate at the touch of a wooden spoon, but even if they don't break down a great deal they're all going in the blender. Hope you all enjoy this as much as I have!


Great soup. It took quite a while to make, but it was definately worth it! We prefer to spice it up a bit, by adding one finely chopped red chili and a sprinkle of cayenne chili powder at the same time as the onion. Delicious either way though!


This is fantastic - definitely my favourite soup. It is time consuming to make but the flavour is absolutely worth it. I messed up with the peppers the first time as I got a bit scared when they started to blacken - they don't peel well unless you really let them go black. I got it right the second time and I now roast the toms as well - and I leave the seeds in as I don't mind a seed or two. You can buy roasted peppers so you could probably use those as a short cut.


I made this soup on a rainy Sunday afternoon - I have to say although it took a while to prepare, it is the best soup I've ever made by far! I will definately be making this soup again although I may roast the tomatoes with the peppers next time.

Amy B

I have made this soup several times now and it is definitely worth the prep time! Don't try peeling the peppers when they are still warm, it's best to wait until they have really cooled a the skins are so much easier to remove. To peel the tomatoes easily, just pop them in a pan of slightly boiling ater for a few minutes until the skins begin to pop, then carefully remove them and allow them to cool. The skins will slide right off. You can make it more peppery or more tomatoey by using more or less of the peppers and tomatoes. It's a really lovely soup and everyone's who's tried it has really enjoyed it.

John B

Fantastic recipee, worth the prep time - also worth adding 1 1/2 teaspoons of balsamic vineger & 1/2 teaspoon of worcester sauce - adds a little zing to the taste!!!


I made this and loved it. I blanched the tomatoes in just boiled water for 1 minute and then halved them. The skins peeled off easily and I roasted the tomatoes along with the peppers which I halved before brushing with oil and oregano. I left the seeds in and when it was all whizzed up it just added to the home made-ness of it. Very healthy and delicious soup


another variant is to roast the tomatoes at the same time as the peppers, peel the peppers once done and just pop it all in a saucepan mash it up a bit, add some veg stock ( amount depends on how many toms and peppers you use) put the onions in aND SIMMER UNTIL EVERYTHING SMOOTHES OUT A BIT. IT WILL BE LUMPY AND YES THERE IS SEEDS IN IT, BUT WITH A BIT OF GARLIC AND BASIL, IT TASTES FINE, LUMPS DONT HURT AND NOR DO SEEDS :)


I agree with previous comment, the prep time took quite a while, but it was worth it, the soup was delicious. I halved the peppers when roasting. I also find peeling and deseeding tomatos very fiddly and wonder if tinned tomatoes could be used. I am making this soup for the second time today, but might used tinned tomatoes next time. Very tasty healthy soup which all the family loved


Hello. I made this soup last evening which took over 30 mins (more like 1 1/2 Hours) but well worth the effort. Its gorgeous and so healthy this will be on my monthly food menu fo sure! Tip: When its says to roast the peppers, i wasn't sure if i was to slice the peppers first or not, so i did half and half. left some whole and sliced the other half up....I would say slicing them before I put them in the oven was easier as you have to peel the skins. A good 9/10 for this soup!

comments powered by Disqus

FREE Newsletter