If you are looking for a comforting and versatile dish that can be enjoyed year-round then you will love this roasted tomato pepper soup. Say goodbye to lengthy cooking processes and hello to a satisfying meal in no time! Plus you can add a fiery twist to your roasted tomato pepper soup with a dash of heat. Get ready to awaken your taste buds with this bold and flavourful variation.
In summer, you can utilise the ripest, juiciest fresh tomatoes straight from your garden. In winter, you can thaw a portion or two from the freezer ready to enjoy when you want a warming and comforting soup.
Indulge in a guilt-free bowl of roasted tomato pepper soup that satisfies both your taste buds and your waistline.
Why you’ll love this roasted tomato pepper soup recipe
Tomato and red pepper soup is my go-to when I need a quick meal or something full of goodness when I’m sick. A drizzle of cream and some red chilli flakes and you’re all set with a wonderful meal.
The roasted tomato soup is so easy to whip up. You simply need to roast the veggies and blend them together. A great option for a mid-week meal.
A roasted red pepper and tomato soup with fresh tomatoes is great for using up the leftover veggies you have in the fridge. You can throw carrots, potatoes onions and all types of bell pepper in.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
How to make roasted tomato pepper soup – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Chop and season your veggies and place them all on a roasting dish.
Roast until all your veg are fully cooked and full of flavour.
Put your roasted tomato and peppers and other veg into a blender.
Blend the vegetables to your chosen consistency.
Add the blended veg in with the stock and mix on medium heat until piping hot.
Your soup is ready to serve or save for later.
Serve warm or pop into a container and store in the fridge until you’re ready to serve.
Top Tips
Add some garlic to your sheet of roasting vegetables. The extra flavour is incredible and a really easy way to enhance your roasted tomato and pepper soup with fresh tomatoes.
Freeze down your pepper and tomato soup so you can enjoy this tasty treat all year round when zero prep. Simply defrost the soup in a pan over the hob or in the microwave.
A controversial opinion but adding some grated mature cheddar cheese to your tomato and red pepper soup is a great way to take it to the next level. When you serve your soup just grate the cheddar straight into the bowl. Once you’ve tried it you’ll never go back.
Serving Suggestions for roasted red pepper and tomato soup with fresh tomatoes
Dried Chilli
A pinch of dried chilli flakes adds a lovely heat to the soup and is one of my favourite ways to serve it.
Serve with Sourdough Toast
Dipping some sourdough toast in the tomato and red pepper soup is a great way to serve this. You can toast your bread in the toaster or under the grill. Butter or unbuttered- the choice is up to you.
Batch make for lunches
Make up a large batch of roasted red pepper and tomato soup with fresh tomatoes and then freeze it down in single servings. This way you can enjoy soup all week long for your lunch without all the prep work that comes with it.
Equipment
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roasted tomato pepper soup Substitutions and variations
Add extra chilli or curry powder
You can season your veggies with any spice you like but I suggest adding chilli or curry powder. The kick of heat is great and it enhances the flavour of the soup.
Add even more vegetables
Use up whatever you have in your fridge or cupboard to make this into a roasted vegetable soup rather than roasted red pepper and tomato soup with fresh tomato. Think butternut squash, pumpkin, and parsnips. Anything you have will work in this tasty soup.
Storing roasted tomato pepper soup / Making ahead of time options
You can make this soup ahead of time and store it in the fridge for up to a week if stored properly. Alternatively, you can freeze your roasted tomato and pepper soup into single servings and then just defrost when you’re ready to enjoy.
Top Questions
Can you leave skin on tomatoes when making soup?
Why does my homemade tomato soup taste bitter?
Can you add fresh chilli to roasted tomato pepper soup?
Why is my tomato soup so watery?
FAQS
Can you leave skin on tomatoes when making soup?
Yes, you can leave the skin on your tomatoes when making soup as when you cook them. As the tomatoes roast the skin becomes very soft. Plus once you blend the mixture the vegetables will break down beautifully.
Why does my homemade tomato soup taste bitter?
Homemade soup can sometimes taste bitter when there’s too much acid in your soup. You can neutralise the bitter taste in this soup by adding a little sugar to taste. Another reason your tomato soup might taste bitter is that you burned it in the pan when mixing in the stock.
Can you add fresh chilli to roasted tomato pepper soup?
Yes you can add fresh chilli to your roasted tomato pepper soup. Adding freshly chopped chillis is the perfect way to take your tomato soup to the next level. The heat and flavour from the chillis packs a punch. I also like to use chilli flakes to the top of my soup to add some extra heat.
Why is my tomato soup so watery?
Your tomato soup can be watery when you add too much stock to the vegetables or when the vegetables you choose are too full of water. You can thicken your soup by using less stock and by adding some double cream to the mix.
Other Recipes you might like
Fish Finger Tacos
Oven Cooked Sausages
Mac and Cheese
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Recipe
Roasted Tomato Pepper Squash Soup
Ingredients
Ingredients for Roasting
- 15 large Tomatoes (Roughly 1kg/2Lb)
- 2 Peppers (Bell Peppers)
- 2 Onions
- 6 Garlic Cloves
- 2 sticks Celery
- 2 Carrots
- 3 tbsp Olive oil
- 2 sprigs Fresh Rosemary
- Salt
- Pepper
- Chilli Flakes (Optional)
Optional Extra Vegetables to Add
- 1 Butternut Squash (adds extra flavour and texture)
Final Ingredients
- 300 ml Vegetable Stock (I used 2 vegetable stock cubes. You might need a little more or a little less)
- Dried Chilli Flakes (It's lovely to sprinkle a few on as you serve)
Instructions
Roasting the Tomatoes and other vegetables
- Preheat the oven to 180ºC.
- Chop the tomatoes and peppers and add them to a roasting tin.15 large Tomatoes, 2 Peppers
- Peel and chop the carrots, celery, onions, garlic and add them to the tin.2 Onions, 6 Garlic Cloves, 2 sticks Celery, 2 Carrots
- Drizzle over the olive oil, add the rosemary, sprinkle the salt and pepper and dried chilli to the vegetables.3 tbsp Olive oil, 2 sprigs Fresh Rosemary, Salt, Pepper, Chilli Flakes
- Roast for 40-50 minutes until the vegetables are soft. Turn them half way through.
Turning the vegetables into the soup
- (You can either put the vegetables into the blender when they're still hot or allow them to cool first.)
- Make up your vegetable stock.300 ml Vegetable Stock
- Blend the vegetables with a little of the stock to make it liquid enough to blend. You might need to do a few batches depending on the size of the blender.
- Spoon the blended vegetables into a saucepan and add the remaining stock to your chosen thickness.
- Bring to a simmer and it's ready to serve.
Notes
- You can make this soup ahead and freeze it for later. It will last for 6 months to a year.
- Optional – To add some fireniness to the soup add some fresh grated ginger to the soup when you add the stock.
- Optional – Fresh chilli can be added.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
This looks and tastes so good! Cannot wait to make it again, thank you!
I made this for lunch today and it was delicious! Took your advice and added freshly grated ginger and it was perfect that way!
Enjoyed this for dinner last night and it was a savory success! Turned out smooth, creamy and delicious; easily, a new favorite recipe!
Soup season with tomatoes did the trick! Was so good and warmed my heart. Thank you for this awesome recipe!
I made a big batch of this soup yesterday to enjoy all week for lunch. The weather has been cold here so this is perfect. I love the flavors.
This is delicious, I must prefer a tomato soup made with fresh tomatoes than canned – I just find them very acidic and a little bit too much. This was fresh and light whilst still be hearty and warming!