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4.9 from 159 votes

Roasted Red Pepper and Tomato Soup

This bright and creamy Roasted Red Pepper and Tomato Soup is packed full of vegetables and so easy to make, that you will never open a tin of soup again.

Prep Time
4 mins
Cook Time
4 mins
Total Time
20 mins
Servings: 2 people
Calories: 109 kcal
Course: Soup
Cuisine: British

Ingredients

  • 1 tablespoon olive oil
  • 1 carrot diced
  • 2 roasted red peppers
  • 1 rib celery diced
  • 2 garlic clove crushed
  • 6 tomatoes
  • 1 onion diced
  • 700 ml vegetable stock
  • 2 tablespoon balsamic vinegar
  • 1  handful fresh basil finely chopped
  • 1 pinch sea salt and ground black pepper

Instructions

    Cup of Yum
  1. Heat 1 tablespoon Olive oil in a large pan and add 1 Onion, 2 Garlic clove, 1 Carrot and 1 rib Celery and gently cook for 4 minutes.
  2. Add 6 Tomatoes and 2 Roasted red peppers and cook for a further 2 minutes.
  3. Add 700 ml Vegetable stock, 1  handful Fresh basil, 1 pinch Sea salt and ground black pepper and 2 tablespoon Balsamic vinegar and bring to the boil. Simmer for 10 minutes.
  4. Blend the soup until smooth and then sieve through a fine mesh sieve.

Notes

  • Don't throw the vegetable mixture that is left in the sieve from this roasted red pepper and tomato soup. You can add a couple of tablespoon back to the pan to thicken it a little and add the rest to a pasta sauce for a vegetable boost. Save yourself some time and buy a jar of roasted red peppers. Swap the basil for either thyme, parsley or coriander for a different flavour. Make a thicker soup by adding a small potato at the same time as the rest of the vegetable. Take this roasted red pepper and tomato soup to the next level by roasting the tomatoes too. Adding the basil before blending can make it turn a brown colour. If you don't want this, you can add it as a garnish at the end. Use a stick blender to blend this soup. If you are going to use a jug blender, then let it cool before blending it. Blending hot soup can cause the jug to break. We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour. If you want to bulk out the soup, then some cooked rice or orzo pasta works well. Add some crunch by sprinkling with pine nuts before serving.
  • Don't throw the vegetable mixture that is left in the sieve from this roasted red pepper and tomato soup. You can add a couple of tablespoon back to the pan to thicken it a little and add the rest to a pasta sauce for a vegetable boost.
  • Save yourself some time and buy a jar of roasted red peppers.
  • Swap the basil for either thyme, parsley or coriander for a different flavour.
  • Make a thicker soup by adding a small potato at the same time as the rest of the vegetable.
  • Take this roasted red pepper and tomato soup to the next level by roasting the tomatoes too.
  • Adding the basil before blending can make it turn a brown colour. If you don't want this, you can add it as a garnish at the end.
  • Use a stick blender to blend this soup. If you are going to use a jug blender, then let it cool before blending it. Blending hot soup can cause the jug to break.
  • We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
  • If you want to bulk out the soup, then some cooked rice or orzo pasta works well.
  • Add some crunch by sprinkling with pine nuts before serving.

Nutrition Information

Serving 1bowl Calories 109kcal (5%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Monounsaturated Fat 2g Sodium 48mg (2%) Potassium 581mg (17%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 6850IU (137%) Vitamin C 33mg (37%) Calcium 70mg (7%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 109

% Daily Value*

Serving 1bowl
Calories 109kcal 5%
Carbohydrates 21g 7%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 2g 10%
Sodium 48mg 2%
Potassium 581mg 12%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 6850IU 137%
Vitamin C 33mg 37%
Calcium 70mg 7%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.