I have the best Roasted Red Pepper and Tomato Soup recipe for you. This simple 5-ingredient soup is a game-changer: using common pantry items you likely already have, it’s easy to make, full of flavour from slow-roasted vegetables, and costs under £1.50 per portion.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Readers Review
- Ingredients
- Substitutions
- Variations
- How to make it
- Storage & leftovers
- Recipe FAQs
- Recipe card
Why this recipe works
This roasted red pepper and tomato soup is creamy, deeply flavoured and incredibly simple. Slow roasting the tomatoes, peppers, onion and garlic brings out natural sweetness and a rich, rounded taste that makes this soup stand out from canned alternatives. The recipe is gluten-free, vegan and relies on just a few affordable ingredients, yet delivers a satisfying, restaurant-quality bowl at home.
Soups are wonderful year-round: warming in autumn and winter, or a light, healthy lunch in spring and summer. This recipe was created to be both fuss-free and delicious, inspired by other popular simple soups. It also pairs well with crusty bread or flatbreads for an easy meal.
Readers Review
Ruth – “Tried a lot of tomato and pepper soup recipes and they all lack flavour. NOT this one—it’s superb. So tasty and so easy; what else could you ask for. This is in my specials folder now and will be made numerous times. Thanks for sharing this with us.”
Ingredients to make Red Pepper and Tomato Soup
- Large vine tomatoes – Fresh, ripe tomatoes give the best flavour. If you have leftovers, they’re great in other dishes.
- Red peppers – Roasted red peppers add a sweet, smoky note that complements the tomatoes perfectly.
- Onion – Adds depth and richness. A yellow or white onion both work well.
- Garlic cloves – Roasting garlic mellows its sharpness and gives sweetness and complexity.
- Vegetable stock pot or cube – Concentrated stock gives body and seasoning. Use a stock cube or concentrated bouillon to control liquid and flavour.
See the recipe card below for exact quantities and serving information.
Substitutions
- Tomatoes: Canned tomatoes can be used in a pinch, but fresh ripe tomatoes improve texture and flavour.
- Stock: Bouillon or concentrated vegetable stock is ideal. If using ready-made broth, reduce other liquids or add tomato paste to strengthen flavour. Non-vegans can use chicken stock if preferred.
- Blender: A high-speed blender gives the smoothest result, but a food processor or hand blender will work fine.
- Roasting tray: If you don’t have a roasting tin, use a baking sheet, casserole dish or Dutch oven for roasting.
Variations
- Spicy: Add black pepper, chilli flakes or a pinch of smoked paprika for heat and depth.
- Deluxe: Stir in a splash of vegan cream or coconut milk for extra richness, or garnish with vegan sour cream and fresh herbs such as basil or parsley.
- Kid friendly: Serve with grilled cheese, croutons or torn flatbread. Add crunchy toppings like tortilla strips or grated vegan cheese for a fun twist.
How to make Red Pepper and Tomato Soup
Step 1: Preheat the oven to 200°C (390°F). Roughly chop the tomatoes, onion and red peppers.
Step 2: Place the chopped vegetables and three garlic cloves (skins on) into a roasting tin. Roast for about 45 minutes until softened and slightly charred.
Step 3: Remove the tin from the oven, squeeze the roasted garlic from its skins and add all the roasted vegetables to a blender with the vegetable stock pot. Blend until smooth. Adjust seasoning to taste and reheat gently if needed.
Hint: You don’t need to dice the vegetables finely—halves or quarters are fine since everything will be blended.
Leftovers
Let the soup cool to room temperature, then store in an airtight container in the refrigerator for 3–4 days. Reheat on the stove over medium heat until hot. For long-term storage, freeze the soup for up to six months in portions or a single container. Thaw in the fridge before reheating; you may need to add a splash of water if it’s too thick.
Recipe FAQs
Yes. This soup achieves a creamy texture using roasted vegetables and a little concentrated stock—no dairy required—making it naturally vegan and gluten-free.
A baking tin or sheet pan is ideal, but you can roast the vegetables in a casserole dish or cast-iron skillet if preferred.
Roasted red peppers are rich in vitamin A and beta-carotene. Cooking tomatoes increases lycopene, an antioxidant. Garlic and onion also contribute beneficial nutrients and flavour.
Pantry staples like salt, pepper, herbs (basil, rosemary), garlic powder, or chopped vegetables can enhance flavour. For texture, try adding cooked lentils, croutons, or torn bread.
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Red Pepper and Tomato Soup
Equipment
- Chopping board
- Knife
- Roasting tin
- Blender
Ingredients
- 500 g large vine tomatoes
- 3 red peppers
- 1 stock pot (or stock cube)
- 1 yellow onion
- 3 cloves garlic
Instructions
- Roughly chop the tomatoes, onion and red peppers.
- Place the chopped vegetables and 3 garlic cloves (skins on) in a roasting tin and roast at 200°C (390°F) for 45 minutes.
- Remove from the oven, squeeze the garlic from its skins, then add all roasted ingredients and the stock pot to a blender. Blend until smooth and season to taste.
Video
Notes
Step-by-Step Photos: Helpful photos in the post guide you through the process.
Substitutions & Variations: See the suggestions above.
To Store: Refrigerate for up to 3 days.
To Freeze: Cool and freeze in containers; defrost in the fridge before reheating.
Tip 1: Chop vegetables to similar sizes for even roasting.
Tip 2: Roast garlic with the skin on to prevent burning.
Tip 3: Make a double batch and freeze portions for later.