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!

Course Soup
Cuisine Mediterranean, British
Keyword Roasted Red Pepper, Tomato
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3
Calories 159 kcal
Author Curly


  • 350 g large tomatoes (approx 6)
  • 375 g red peppers (approx 3)
  • 3 cloves of garlic
  • 300 ml semi-skimmed milk
  • 500 ml chicken or vegetable stock
  • 1 tsp basil fresh or frozen
  • ½ tsp salt
  • ½ tsp pepper
  • spray oil


  1. 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.

  2. Lightly spray with oil and roast in the oven for 30 minutes. 

  3. 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.

  4. 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. 

  5. Whichever method you use, before serving pass the soup through a fine sieve. This removes any tomato seeds and skin. Reheat the soup for a couple of minutes in a pan to make sure it is piping hot before serving. 

Nutrition Facts
Roasted Tomato & Red Pepper Soup
Amount Per Serving
Calories 159 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 439mg19%
Potassium 403mg12%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 4015IU80%
Vitamin C 159.6mg193%
Calcium 129mg13%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.