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Top down view of creamy res pepper tomato soup with cheese and herbs in grey bowl.
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Roasted Red Pepper Fresh Tomato Soup

This red pepper tomato soup with fresh tomatoes and roasted red peppers is sweet, tangy, creamy and delicious! It's nutritious, simple and easy to make, perfect served either vegetarian or vegan.
Course Lunch, Soup
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 112kcal
Author Monika Dabrowski

Equipment

  • Large baking sheet
  • Large pot
  • Blender

Ingredients

  • 3 large red bell peppers
  • 3 large tomatoes ripe, roughly chopped
  • 2 tablespoons tomato paste
  • 1 onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 1 celery stalk roughly chopped
  • 1½ tablespoons olive oil
  • 1½ cups vegetable stock hot
  • fresh basil
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large sheet with parchment paper and set aside.
  • Roast peppers: Cut each pepper in half through the base, discard the seeds and place cut side down on top of the sheet. Roast in the centre of the oven for 25-30 minutes. Remove from the oven, set aside to cool for a few minutes then remove as much of the skin as possible.
    TIP: While the peppers are in the oven prepare the rest of the ingredients.
  • Cook soup: In a pot heat the oil, add the onion, garlic and celery and cook gently for 4-5 minutes until softened.
  • Add tomatoes: Add the fresh tomatoes and stock, cover and bring to the boil then lower the heat and simmer for 15 minutes. Towards the end of cooking add the tomato paste.
  • Add peppers: Remove from the heat, add the roasted peppers (along with the juices) and stir.
  • Puree: Puree the soup until smooth and creamy. Add salt, if needed, and pepper to taste. Enjoy!

Notes

  • It is important not to cook the peppers in the soup (in order to preserve their delicious sweet flavour). Just roast and peel them, then add into the soup and puree.
  • For maximum flavour use very ripe tomatoes.
  • You can add pepper flakes cayenne pepper for a bit of heat as well as smoked paprika.
  • Serve with cheese, basil drizzle (see Serving Instructions in post), croutons, garlic bread, breadstick or sourdough bread.
  • Best served hot. Refrigerate for up to 3 days.
  • Freeze in airtight containers for up to 3 months.

Nutrition

Serving: 1serving | Calories: 112kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 426mg | Potassium: 552mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4143IU | Vitamin C: 132mg | Calcium: 37mg | Iron: 1mg