Have you ever heard of tomato and sweet pepper soup? My quick take on cooking this meal? Pictured below is a bowl of tomato and sweet pepper soup. I love the wilted mushroom salad that goes with it—which is pictured second—as well as the tomato and sweet pepper soup pictured above. Highly recommended!
Red pepper and tomato soup
Because the peppers, shallots, and tomatoes were roasted, James Martin’s straightforward red pepper and tomato soup has a beautiful, rich flavor. You can either serve the soup hot or cold.
less than 30 mins
10 to 30 mins
For the sweet red pepper and tomato soup
- 2 red peppers
- 2 banana shallots, halved and trimmed
- 500g/1lb 2oz plum tomatoes
- 4 garlic cloves
- 2 tbsp olive oil
- 25g/1oz butter
- 450ml/16fl oz chicken or vegetable stock, hot
For the ciabatta toast
- 100g/3½oz jarred roasted red peppers, chopped
- 2 tbsp chopped fresh chives
- 75g/2½oz butter, at room temperature
- 1 ciabatta loaf, cut into slices
- Set the oven to 200°C, 180°F, or Gas 6.
- Place the peppers over an open flame of gas and cook until completely black. Place in a bowl, wrap in plastic wrap, and let stand for one to two minutes.
- Remove the peppers from the dish, peel the black skin, and then rinse under running water to remove the remaining skin. The pepper should be seeded and put aside.
- On a baking sheet, arrange the shallot halves, plum tomatoes, and garlic cloves with the cut sides facing up. Drizzle with olive oil. Bake the shallots for 30 minutes at the top of the oven, or until they are cooked.
- The roasted shallots, peppers, and garlic are added to the melted butter in a big pan over medium heat.
- Stir in the hot stock, then simmer for 5 minutes.
- Once smooth, use a stick blender to combine, then rewarm in the pan.
- Butter should be combined with roasted peppers and chives for the ciabatta toast. Roll in cling film after forming into a long log shape.
- The cut ciabatta should be toasted for one to two minutes on each side, or until bar markings emerge, over a hot griddle.
- When ready to serve, spoon the soup into bowls and top with the toasted ciabatta and pepper-chive butter.
You can also roast the peppers in a hot oven. Cut them in half and remove the seeds. Lay them, skin side up on an oiled baking tray and roast for 15 minutes at 220C/200C (fan)/Gas 7.
TOMATO AND ROASTED RED PEPPER SOUP
Quick tomato soup has always been one of my favorite comfort foods, and this time I upped the game by adding a jar of smoky roasted red peppers and a butter-and-flour roux to give the soup extra body and richness. I just love the simplicity of this Tomato and Roasted Red Pepper Soup. All you need is a loaf of crusty French bread for dipping and you’ve got a simple, yet luxurious meal. #treatyourself
MAKE IT CREAMY, OR NOT
The first time I made this roasted red pepper soup I finished it off with a cup of milk to make it creamy. But honestly, I tasted it before the milk and it was still a really bangin’ soup, so I decided to keep it simple. If you do want an extra creamy soup, simply add a cup of whole milk or a splash of heavy cream at the end. Do not let the soup boil after adding milk, as that can cause it to curdle.
WHAT TO SERVE WITH ROASTED RED PEPPER SOUP
To eat with this fantastic soup, you must have some form of crusty bread, Homemade Croutons, Grilled Cheese, or Pesto Cheese Toast (pictured with plain pesto smeared toast). Another lovely option to finish this dinner would be with a pretty light and straightforward side salad. If you want to go all out, you can add a tiny bit of pesto or olive oil to each bowl of soup for more taste and color.
In order to make pesto toast, I simply added a little additional olive oil to the pesto to make it easier to spread, covered slices of my French bread with the pesto, and baked them for 7-8 minutes at 400°F.
TOMATO & ROASTED RED PEPPER SOUP
This straightforward roasted red pepper soup is transformed into a rich and savory soup with smoky roasted red peppers, tart tomatoes, and a straightforward roux!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 1.25 cups each
- 1 yellow onion ($0.32)
- 4 cloves garlic ($0.32)
- 2 Tbsp butter ($0.22)
- 2 Tbsp all-purpose flour ($0.02)
- 1 12oz. jar roasted red peppers, drained ($1.99)
- 1 28oz. can crushed tomatoes ($1.19)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp dried thyme ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 cups vegetable broth ($0.26)
- Mince the garlic and dice the onion. In a soup pot, add the butter along with the onion and garlic, and cook over medium heat until the onions are tender.
- To the pot with the onions and garlic, add the flour. Sautéing should continue for roughly two minutes.
- Add the roasted red peppers and onion mixture to a blender (drained). until smooth, purée.
- Refill the soup pot with the red pepper purée. Add the vegetable broth, basil, thyme, pepper, and crushed tomatoes. Any remaining flour in the pot should be dissolved and combined with a vigorous stir.
- The soup should be heated to a simmer over medium heat. 15 minutes of simmering the soup with occasional stirring.
- If necessary, season the soup to your preference with salt or other ingredients. The saltiness of your broth will determine how much salt you need. I didn’t salt the food any more. Dispense and savor!
Creamy Roasted Red Pepper Tomato Soup
Creamy roasted red pepper tomato soup made in 30 minutes! Savory, flavorful, and so easy to make. The perfect side to sandwiches, salads, and more!
PREP TIME5 minutes
TOTAL TIME30 minutes
Freezer Friendly1 month
Does it keep?4-5 Days
- 2 large red bell peppers (left whole)
- 1 28-ounce can crushed or peeled tomatoes in juices
- 1 6-ounce can tomato paste
- 1 cup water (sub up to half with extra coconut milk for creamier soup)
- 1 14-ounce can light coconut milk (use full fat for creamier soup)
- 1 1/2 Tbsp dried dill (or sub 3 Tbsp (5 g) minced fresh dill per 1 1/2 Tbsp dried)
- 1 Tbsp garlic powder
- 1 tsp dried basil (or sub 2 tsp minced fresh basil per 1 tsp dried)
- 1/2 tsp each sea salt and black pepper
- 3-4 Tbsp coconut sugar (or stevia to taste)
- 1 pinch red pepper flake (optional // for heat)
FOR SERVING optional
- Sliced tomatoes
- Fresh dill
- Full-fat coconut milk
- Crispy baked chickpeas
- Nutritional yeast or Vegan Parmesan Cheese
- Black pepper
- Red peppers should be roasted for around 10-15 minutes in a 500°F (260°C) oven (on a foil-lined baking sheet) or for 5 minutes over an open flame on a grill or gas burner until they are soft and browned on all sides. After that, wrap in foil and steam for a short while.
- Add the remaining ingredients for the soup to a big saucepan and cook while you wait. When cool enough to handle, remove the red peppers’ charred outer peel, seeds, and stems. Mix into soup (see photo).
- Use an immersion blender or a blender to puree the soup. After that, return the mixture to the pot or saucepan and cook it there over low heat. If necessary, taste and adjust the seasonings by adding more salt or stevia for saltiness, more red pepper flakes for heat, basil or dill for earthiness, or more coconut sugar or stevia for sweetness. I increased each by a little amount. Choose a bold taste!
- At least 10 more minutes should be spent simmering on low. The taste develops more deeply the longer it simmers.
- Serve alone or with chosen additions, such as black pepper, nutritional yeast, fresh dill or basil, tomatoes, crispy baked chickpeas, or croutons.
- In the refrigerator for 4-5 days or the freezer for a month, covered leftovers will keep.
Roasted Red Pepper and Tomato Soup
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 12 cups 1x
- Category: Soup
- Method: Various
- Cuisine: Spanish-inspired
- Diet: Vegan
To mark the end of the summer heat, serve roasted red pepper and tomato soup. Make a huge batch to freeze for the coming season! The recipe makes a lot of soup (about 12 cups).
- 8 to 9 medium tomatoes (about 5 pounds), cored and quartered
- 3 red bell peppers (about 1 pound), seeded and quartered
- 2 small yellow onions, cut into wedges about ¾” wide on the outer edges
- 2 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, unpeeled
- 4 cups (32 ounces) vegetable broth
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper (omit if sensitive to spice)
- Salt and pepper, to taste
- Racks should be placed in the middle and upper third of the oven, and the oven should be preheated to 375 degrees. Two sizable rimmed baking sheets should be lined with parchment paper.
- On one of the prepared baking sheets, arrange the tomatoes. On the other baking sheet, arrange the onions and bell peppers. Every baking sheet should have 1 tablespoon of olive oil on it.
- Position the tomatoes with the skin sides facing down after giving them a gentle toss to evenly distribute the oil. Place aside.
- The onions and red peppers should be gently mixed until they are only barely oil-coated (try to keep the onion wedges intact as best you can). The skin sides of the red peppers should be facing down. Garlic cloves should also be placed on the sheet unpeeled.
- Place the peppers and onion on the center rack of the oven and the tomatoes on the top rack. Bake the vegetables for 35 to 45 minutes, or until they are soft all the way through and the rims are well browned.
- When the vegetables are finished, bring the vegetable broth to a boil over medium-high heat in a sizable soup pot. Add the peeled garlic after peeling it. Add the cayenne pepper, smoked paprika, roasted veggies, and 1/4 teaspoon salt. Simmer for 10 minutes, adjusting heat as needed to keep a constant simmer.
- Use an immersion blender to puree the soup, or transfer it to a blender several cups at a time. Add salt and pepper to taste (I added an additional 1/2 teaspoon of each). Enjoy.
MAKE IT CREAMY OPTION: Add 2 tablespoons heavy cream or ¼ cup half and half to the soup for a more creamy texture and mellow flavor (add more to taste). Or, serve bowls with a dollop of sour cream or vegan sour cream.
Tomato and Roasted Red Pepper Soup
A silky comfort food soup at its most basic, creamy tomato and roasted red pepper soup is created with roasted fresh tomatoes and red peppers.
If you’ve ever visited a Trader Joe’s, it’s probable that you’ve had a sample of their tomato and roasted red pepper soup before purchasing a whole container. All it took was one drink to convince me to buy a box. However, now that I have perfected the recipe, I just prepare it at home.
This tomato and roasted red pepper soup comes in second on my daughter’s list of favorite soups, right after my tomato basil soup. The roasted red peppers, which intensify the tomato’s natural sweetness, as well as the rich, dominant tomato flavor, are what set this soup apart.
The roasted tomatoes and peppers may be prepared in advance and stored in the refrigerator or freezer, which is what I truly love about this soup. Simply add milk and herbs afterwards, and voilà! The soup is ready! This soup is everything you could ask for in a bowl of comfort food: creamy, smooth, and mild.
What’s In Tomato and Roasted Red Pepper Soup
- Roasted red peppers (roasted at home or a good-quality store brand)
- Fresh roasted tomatoes with garlic
- Yellow onion
- Whole milk
- Kosher salt
- Fresh rosemary or basil
- A drizzle of thinned sour cream or sprinkles of Parmesan cheese
How to Make Tomato and Roasted Red Pepper Soup
Roast the tomatoes and red bell peppers. Because I make stashes of blended roasted tomatoes and freeze them to use in soups, stews, and pasta all winter long, I usually do these two roasting tasks separately.
The homemade tomato sauce truly makes a difference. You’ll need 2 cups of tomato sauce for this recipe, so about 2 pounds of cocktail or medium-sized tomatoes, 1 head of garlic, and fresh herbs. Drizzle with olive oil and roast at 400°F for 40-45 minutes. Blitz in a blender with a few of the roasted garlic cloves and season with kosher salt and black pepper.
To roast the red bell peppers, simply place them on a foil-lined baking sheet (for the minimum mess) and bake at 425°F for 30-40 minutes. Rest, then pull the skin from the membrane and discard the stems and seeds.
Deepen the Sauce
The roasted tomato sauce should be simmered with onion and butter. Similar to this quick tomato sauce, I enhance the flavor of my roasted sauce by simmering and steeping a half onion and a few tablespoons of butter into the tomato sauce. You might omit this step, but I prefer the opulent appearance the butter gives and the delicate onion taste it imparts. Next, either throw away the onion or add it to the blender along with the other vegetables.
Blend It Up!
Blend tomato sauce with the roasted red peppers. Roasted red peppers and tomato sauce are blended until smooth. Use a food processor, an immersion blender, or a blender. A few drops of olive oil never hurt either, if you’re feeling it.
Make It Creamy
For that silky, creamy flavor, add whole milk. The strength and thickness of the blended tomato and red pepper are diluted by whole milk. Whole milk isn’t as creamy or cloying as cream or half-and-half, but it has just enough fat to prevent the soup from thinned down excessively.
Cook Until Warmed Through
Save the soup for later or reheat it right away. All that’s left to do now is reheat this baby because all the ingredients have already been cooked. Serve immediately or store and chill for up to a week.
Can You Freeze This Soup?
Yes, you can freeze this tomato and red pepper soup for up to three months in an airtight container or freezer bag.
How to Serve
In a small bowl, combine some milk or water with a dollop of sour cream or crème fraiche; sprinkle the mixture over the soup. Add a couple pinches of freshly ground black pepper and some fresh rosemary or basil. A grilled cheese dipper would be appropriate for this soupable tale.