Emma Mykytyn Easy Roasted Red Pepper and Tomato Soup
This easy roasted red pepper and tomato soup is packed with sweet, rich flavours and requires very little hands-on preparation. Roast the vegetables until soft and lightly caramelised, then blend everything together with vegetable stock.
It is a warming choice for lunch or a light evening meal, especially when served with crusty bread, a toasted cheese sandwich or homemade croutons. The recipe is naturally vegan and can also be made gluten-free by checking the ingredients in your vegetable stock.
Why you’ll love this recipe
Roasting the tomatoes, peppers, onion and garlic brings out their natural sweetness and gives the soup a much deeper flavour than simply simmering the vegetables in a saucepan.
It is also an excellent recipe for using up tomatoes or peppers that are beginning to soften. Once blended, the soup becomes smooth and creamy without needing to add milk or cream.
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Roasted red pepper and tomato soup recipe
Serves: 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: Approximately 55 minutes
Ingredients
500g ripe tomatoes
3 red peppers
1 large onion
3 garlic cloves, left in their skins
1 tablespoon olive oil
500ml vegetable stock
To serve
– Fresh basil or parsley
– Croutons
– A swirl of cream or plant-based cream
– Crusty bread
Equipment
You will need:
– A chopping board
– A sharp knife
– A large roasting tray
– A blender or stick blender
– A large saucepan
Method
Preheat the oven to 200°C, 180°C fan or Gas Mark 6.
Cut the tomatoes into halves or quarters, depending on their size. Remove the stalks and seeds from the peppers, then cut them into large pieces.
Peel the onion and cut it into wedges. There is no need to chop the vegetables finely, as everything will be blended after roasting.
Place the tomatoes, peppers and onion in a large roasting tray. Add the garlic cloves, keeping their skins on to prevent the garlic from burning.
Drizzle everything with the olive oil.
Toss the vegetables until lightly coated, then arrange them in a single layer.
Roast for around 40–45 minutes, turning the vegetables halfway through, until they are soft and beginning to brown around the edges.
Remove the tray from the oven and allow the vegetables to cool for a few minutes.
Carefully squeeze the roasted garlic from its skin. Transfer the garlic and all the roasted vegetables, including any juices from the tray, to a blender.
Add around three-quarters of the vegetable stock and blend until smooth. Add more stock gradually until the soup reaches your preferred consistency.
Alternatively, place everything in a large saucepan and blend with a stick blender.
Pour the soup into a saucepan and gently heat it for around five minutes.
Taste and adjust the seasoning.
Serve hot with fresh herbs, croutons or a swirl of cream.
Roasted red pepper and tomato soup recipe
Ingredients
- 500 g ripe tomatoes
- 3 red peppers
- 1 large onion
- 3 garlic cloves left in their skins
- 1 tablespoon olive oil
- 500 ml vegetable stock
Instructions
- Preheat the oven to 200°C, 180°C fan or Gas Mark 6.
- Cut the tomatoes into halves or quarters, depending on their size. Remove the stalks and seeds from the peppers, then cut them into large pieces.
- Peel the onion and cut it into wedges. There is no need to chop the vegetables finely, as everything will be blended after roasting.
- Place the tomatoes, peppers and onion in a large roasting tray. Add the garlic cloves, keeping their skins on to prevent the garlic from burning.
- Drizzle everything with the olive oil.
- Toss the vegetables until lightly coated, then arrange them in a single layer.
- Roast for around 40–45 minutes, turning the vegetables halfway through, until they are soft and beginning to brown around the edges.
- Remove the tray from the oven and allow the vegetables to cool for a few minutes.
- Carefully squeeze the roasted garlic from its skin. Transfer the garlic and all the roasted vegetables, including any juices from the tray, to a blender.
- Add around three-quarters of the vegetable stock and blend until smooth. Add more stock gradually until the soup reaches your preferred consistency.
- Alternatively, place everything in a large saucepan and blend with a stick blender.
- Pour the soup into a saucepan and gently heat it for around five minutes.
- Taste and adjust the seasoning.
- Serve hot with fresh herbs, croutons or a swirl of cream.
Recipe tips
Choose ripe tomatoes for the richest flavour. Vine tomatoes, plum tomatoes and large salad tomatoes all work well.
Try to cut the vegetables into similarly sized pieces so that they cook evenly.
Do not peel the garlic before roasting. The skin protects it from the direct heat and helps it become soft and sweet rather than dry or burnt.
For an extra-smooth finish, blend the soup in a countertop blender. Take care when blending hot ingredients and avoid filling the jug completely.
Variations
Spicy red pepper and tomato soup
Add half a chopped red chilli to the roasting tray or increase the amount of chilli flakes.
Creamy tomato and pepper soup
Stir in a little double cream, crème fraîche, coconut milk or plant-based cream after blending.
Tomato and basil soup
Add a generous handful of fresh basil leaves before blending. Reserve a few leaves for serving.
Roasted vegetable soup
Add a small courgette, a carrot or a handful of cherry tomatoes to the roasting tray.
Smoky tomato soup
Add an extra half teaspoon of smoked paprika or use a jarred roasted pepper alongside the fresh peppers.
What to serve with red pepper and tomato soup
This soup is delicious with:
– Warm crusty bread
– Garlic bread
– Cheese toasties
– Grilled sandwiches
– Baked potatoes
– A simple green salad
– Homemade croutons
For a more substantial meal, stir cooked lentils, chickpeas or small pasta shapes into the soup after blending.
Storage
Allow leftover soup to cool completely before transferring it to a covered container.
It can be stored in the fridge for up to three days. Reheat it gently in a saucepan or in the microwave until piping hot.
The soup can also be frozen for up to three months. Freeze it in individual portions, then defrost overnight in the fridge before reheating. You may need to add a small splash of water or vegetable stock if the soup has thickened.
Frequently asked questions
Can I use tinned tomatoes?
Yes. Fresh tomatoes provide a sweeter roasted flavour, but you can replace them with a 400g tin of chopped or plum tomatoes. Roast the peppers, onion and garlic separately, then blend them with the tinned tomatoes and stock.
Do I need to peel the peppers?
No. Once the roasted vegetables have been thoroughly blended, the pepper skins should not be noticeable. Peeling them will create an even smoother soup, but it is not essential.
Can I make the soup without oil?
Yes. Roast the vegetables on a lined baking tray with a small splash of vegetable stock instead of olive oil. Keep an eye on them as they may catch more easily.
Why is my soup too thick?
Add a little more vegetable stock or hot water and blend again until it reaches the consistency you prefer.
How can I thicken the soup?
Return it to the saucepan and simmer it uncovered for a few minutes. You could also blend in a small cooked potato, some white beans or a spoonful of tomato purée.
