This Roasted Tomato & Red Pepper Soup is light but packed full of flavour. It is perfect for a light lunch and even better served with some crusty bread!
A slight twist on a favourite soup
Tomato soup is often considered the most popular soup here in the UK. A lot of people may reach for a tin of their favourite tomato soup but it is very simple – and tastier to make your own!
Heinz tomato soup is so popular but it really is better to make your own. It is healthier and you know exactly what it going in it.
I have added a twist to the traditional tomato soup to make my Roasted Tomato & Red Pepper Soup. The addition of the peppers adds sweetness and a lovely flavour to the soup.
It is so delicious that people will hopefully leave the tins on the shelf!
Why roast the tomatoes and pepper first?
I roast the vegetables before adding them to the soup to give them more flavour. It really helps to intensify their flavours and bring out their juices.
This is especially useful if your tomatoes aren’t at their peak ripeness as roasting them brings out their flavour more.
This really is a worth while step and although it does add a little bit more time onto making the soup; it is definitely worth it.
Can I make this soup if I don’t have a soup maker?
Definitely! It is just as easy to make this Roasted Tomato & Red Pepper Soup if you don’t have a soup maker.
Once the vegetables have roasted, add them to a pan with the rest of the ingredients. Simmer gently for 10-15 minutes until the stock and milk are warmed through.
Then either use a stick blender, or carefully pour the soup into a liquidiser to blitz the soup until it is smooth. Finish my passing it though a sieve.
Which basil is best to use?
Fresh basil would always be my first choice in all recipes. However as this is roasting in the oven with the tomatoes and peppers you could use frozen basil instead.
I wouldn’t use dried basil as it has a stronger taste which wouldn’t work as well in this recipe.
Is it essential to pass the soup through a sieve?
Although it isn’t compulsory, I do definitely recommend it. I have eaten this soup both ways and it is definitely more pleasant after it has been passed through a fine sieve.
The sieve collects all of the tomato seeds and skin which would otherwise be in the soup. These add a slightly unusual texture to the soup and prevent it from being silly smooth.
I think it is easier to pass the soup through a sieve rather than removing the skin and seeds from the vegetables once they’ve been roasted. Removing skin from tomatoes and peppers is one of my least favourite jobs so I will always avoid this if possible!
How many portions does this recipe make?
This recipe makes three large portions. If you are eating it as a light lunch you could easily stretch it to four portions.
My soup recipes make this amount as my soup maker has a maximum capacity. You could easily double this recipe if you were going to make this in a pan.
How long will this soup keep for?
This soup will keep for up to three days in an airtight container in the fridge. Only reheat what you are going to eat at a time.
If you would like it to keep for longer I recommend freezing it.
Can you freeze this soup?
Yes this Roasted Tomato & Red Pepper Soup freezes really well.
Make sure you put the soup in the freezer within two hours of it finishing cooking. It will keep for up to three months in the freezer.
When you want to eat the soup, defrost it in the fridge for 8 hours or overnight. Make sure the soup is piping hot before serving.
Can this soup be made vegan?
This Roasted Tomato & Red Pepper Soup is naturally gluten free and vegetarian and can easily be made vegan and dairy free.
Swap the milk for your preferred plant based milk. Alternatively you could use coconut milk but this may change the flavour of the soup slightly.
What to serve with this Roasted Tomato & Red Pepper Soup
I like to serve a bowl of this soup with a swirl of double cream. You don’t need much, just a small drizzle adds a lovely creaminess to the soup.
I always like to serve bread with soup. My Bread Rolls or Rosemary & Salt Fougasse would both be delicious with this soup. You could even dip in a Cheese Straw if you fancy it!
If you wanted to make this more of a substantial meal for diner for example, you could serve it with a slice of Puff Pastry Potato Tart.
Other recipes you might like
- Creamy Vegetable Curry Soup
- Spiced Chickpea & Cauliflower Soup
- Sweet Potato, Leek & Rosemary Soup
- Easy Broccoli Soup
- Leek & Potato Soup
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Roasted Tomato & Red Pepper Soup
This Roasted Tomato & Red Pepper Soup is light but packed full of flavour. It is perfect for a light lunch and even better served with some crusty bread!
Ingredients
- 400 g large tomatoes (approx 6)
- 2 red peppers
- 3 cloves of garlic
- 300 ml semi-skimmed milk
- 500 ml vegetable stock
- 1 tbsp basil fresh or frozen
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
Instructions
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Heat the oven to 180ºC (fan assisted 200ºC non fan). Chop up the peppers and tomatoes and add to an oven proof dish along with the garlic cloves, salt, pepper and basil.
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Drizzle with oil and roast in the oven for 30 minutes.
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If you are using a soup maker, add the roasted vegetables to the soup maker making sure you remove the skins from the garlic cloves. Add the stock and milk and set to smooth where it will cook for around 20 minutes.
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If you don't have a soup maker, add the roasted vegetables to a large pan along with the stock and milk. Bring to the boil and then let simmer for 15-20 minutes before blending the soup.
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Whichever method you use, before serving pass the soup through a fine sieve
Recipe Notes
Nutritional information is given as a guide only and may vary.
Corina Blum says
I’m very tempted by a soup maker. I make so many soups that I know it would be something I’d really use. This sounds delicious!
Curly says
I really like mine and how easy it makes soup making. Thanks 🙂
Alina | Cooking Journey Blog says
What a lovely color! Roasted veggies always add beautiful flavor.
Curly says
Thank you 🙂
Monika Dabrowski says
Tomatoes and peppers make a delicious pairing so I know this soup is really delicious! And so easy to make! Thank you for bringing it to #CookBlogShare
Curly says
I do love an easy soup recipe!
Kat (The Baking Explorer) says
I love the sound of this! Tomato soup is my favourite and I love roasted peppers too!
Curly says
Thanks 🙂
jenny walters says
Gosh this really does look very good. I am a massive fan of roasted tomatoes. Good tomatoes are wondrous things. I’m loving the sound of your soup maker too!
Curly says
Thanks Jenny, it is such a quick and easy way to make soup.
Jo Allison / Jo's Kitchen Larder says
Your soup sounds and looks delicious Cat! I love how much more intense roasted veggies taste, without compare! One to make!
Hannah says
The colour of this is gorgeous! I love that you use fresh tomatoes instead of canned too
Claire says
One of my favourite flavours of soup. Quick and easy too! Love a bowl of this in the winter with a nice wedge of bread
Curly says
Such a well known flavour but so easy and tasty isn’t it. Glad you like it 🙂
ELAINE says
I was lucky enough to be given a test taste of this and it’s absolutely yummy and tasty. Definitely will make this. Those of you on the fence about getting a soup maker just do it!
Curly says
Glad you liked it 🙂
Dawn says
I made this today as I had peppers and tomatoes that were going to go to waste.
It’s delicious… I love the addition of milk to make it a little creamier… I’m used to just using stock.
I added an onion when roasting, and a bit of chilli when in the soup maker. There’s a lovely sweetness to it, and a nice little kick. I would say without these additions it was still taste amazing though!
Not exactly soup weather but I’m going to enjoy it never the less. Thanks for sharing!
Curly says
So pleased you liked it Dawn. Recipes are all about adapting so yours sounds great!
Linda says
Sounds delicious. I have tons of tomatoes and red peppers, can this soup be frozen?
Curly says
Hi Linda, yes you can definitely freeze the soup. I do all the time 🙂
Jonathan says
Why are people rating this before they’ve even made it?? Bizarre. I made it today and it’s very nice but was much too thin. I will reduce the milk by about 30% when I make it again and I’d chuck an onion in there too and maybe some more tomatoes. Thanks though, we enjoyed it with a crusty fresh baguette.
Curly says
Hi Jonathan, it is definitely a thin soup compared to others but I there are instances where I like a lighter soup. Reducing the liquid sounds like a great idea. I often add a red onion to the soup. I’m glad you enjoyed it 🙂
Angela says
Has anyone tried swapping the milk for cream, I’m looking for a creamy tomato soup and wondered if this would be a better option?
Curly says
Hi Angela, I haven’t done this but it would definitely make it creamy! You could try half milk and half cream or use single cream so it’s not too rich.
Sue says
Apologies for my ignorance but why so high in sodium? I have heart disease and thought sodium was bad for you but this sounds delicious and healthy. Pls help I’m so confused.