Roasted red pepper and tomato soup recipe

Click to rate
(1612 ratings)
Sending your rating
  • Healthy
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 40 min
Cooking: 1 hr 20 min
  • We earn a commission for products purchased through some links in this article.
  • 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!

    Ingredients

    • 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 (1½ 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

    Method

    • Preheat the oven to 200°C (400°F, 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.

    • 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.

    • 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.

    Top tip for making Roasted red pepper and tomato soup

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

    Click to rate
    (1612 ratings)
    Sending your rating