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!

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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