Tomato And Sweet Pepper Soup


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

Red pepper and tomato soup

James Martin’s simple red pepper and tomato soup has a lovely rich flavour from roasting the peppers, shallots and tomatoes. The soup can be served hot or cold.

Preparation time

less than 30 mins

Cooking time

10 to 30 mins


Serves 4



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


  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes.
  3. Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside.
  4. Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked
  5. Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.
  6. Add the hot stock and cook for 5 minutes.
  7. Blend with a stick blender until smooth and place back in the pan to warm through.
  8. For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film.
  9. Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear.
  10. To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top.

Recipe Tips

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.


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

A ladle full of roasted red pepper soup being lifted from the pot.


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.


You definitely want some sort of crusty bread, Homemade Croutons, Grilled Cheese, or Pesto Cheese Toast to dip into this awesome soup (pictured with plain pesto smeared toast). A really light and simple side salad would also be a nice way to round out this meal. If you want to get really fancy, you can drizzle a little bit of olive oil or pesto over each bowl of soup for extra color and flavor.

To make pesto toast, just mixed a little extra olive oil into the pesto to make it more spreadable, coated slices of my French bread, then baked at 400ºF for 7-8 minutes.

A piece of pesto toast dipped into a bowl of tomato and roasted red pepper soup


Smoky roasted red peppers, tangy tomatoes, plus a simple roux turn this simple roasted red pepper soup into a rich and flavorful soup!

 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)


  • Dice the onion and mince the garlic. Add the onion and garlic to a soup pot with the butter and sauté over medium heat until the onions have softened.
  • Add the flour to the pot with the onions and garlic. Continue to sauté for about two minutes.
  • Transfer the onion mixture to a blender and add the roasted red peppers (drained). Purée until smooth.
  • Transfer the red pepper purée back to the soup pot. Add the crushed tomatoes, basil, thyme, pepper, and vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot.
  • Heat the soup over medium and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes.
  • Taste the soup and add salt or other seasonings to your liking. The amount of salt needed will depend on the salt content of your broth. I did not add any additional salt. Serve and enjoy!

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


CourseSide, Soup

CuisineGluten-Free, Vegan

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

  • Croutons
  • Sliced tomatoes
  • Fresh dill
  • Full-fat coconut milk
  • Crispy baked chickpeas
  • Nutritional yeast or Vegan Parmesan Cheese
  • Black pepper


  • Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides – about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
  • In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
  • Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
  • Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
  • Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, nutritional yeast or Vegan Parmesan Cheese, and/or black pepper.
  • Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.

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

Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! Recipe yields 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


  1. Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
  2. Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet. Drizzle 1 tablespoon olive oil over each baking sheet.
  3. Gently toss the tomatoes until lightly coated in oil, then position the tomatoes so the skin sides are facing down. Set aside.
  4. Gently toss the onions and red peppers until they are lightly coated in oil (try to keep the onion wedges intact as best you can). Position the red peppers with the skin sides facing down. Place the unpeeled garlic cloves on the sheet, too.
  5. Place the tomatoes on the top rack of the oven and the peppers and onion on the middle rack. Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning nicely golden on the edges.
  6. When the vegetables are done, bring the vegetable broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it in. Add the roasted vegetables, smoked paprika, cayenne pepper, if using, and ¼ teaspoon salt. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
  7. Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Season to taste with salt (I added another ½ teaspoon) and pepper. 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

Creamy tomato and roasted red pepper soup made with roasted fresh tomatoes and red peppers is a silky comfort food soup at its simple best.

Tomato and Roasted Red Pepper Soup in bowl with spoon

If you’ve ever shopped at a Trader Joe’s, it’s likely you’ve spied their tomato and roasted red pepper soup after being served a sample in a little paper cup. One sip is all that was needed to sway me into buying a box. But now that I’ve dialed in the recipe, I just make it at home instead.

Right next to my tomato basil soup, this tomato and roasted red pepper soup flies high at the top of my daughter’s favorite soups list. What makes this soup special is not only the deep tomato flavor at the forefront, but the roasted red peppers that double down on tomato’s inherent sweetness.

What I really love about this soup is you can totally meal prep it by making the roasted tomatoes and peppers ahead of time then stashing them in the fridge or freezer. Later, just add milk and herbs, and boom! Soup is served! Creamy, smooth, and mild, this soup is everything you want in a bowl of slurpable comfort food.

Ingredients Tomato and Roasted Red Pepper Soup

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
  • Butter
  • Whole milk
  • Kosher salt
  • Fresh rosemary or basil
  • A drizzle of thinned sour cream or sprinkles of Parmesan cheese
Roasted Tomatoes in the Oven | #oven #cherry #tomatoes #roasted #recipe #quick

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

Simmer the roasted tomato sauce with onion and butter. Like in this quick tomato sauce, I add more flavor to my roasted sauce by adding 1/2 onion and a few tablespoons of butter to simmer and steep into the tomato sauce. You could skip this step, but I like the luxe finish the butter lends and the subtle infused onion flavor. Discard the onion or add it to the blender with the other veg in the next step.

Blend It Up!

Blend the roasted red peppers with tomato sauce. Blitz the tomato sauce with the roasted red peppers until smooth. Use a blender, food processor, or immersion blender. If you’re feeling it, a few glugs of olive oil never hurt either.

Make It Creamy

Add whole milk for that silky creamy flavor. Whole milk dilutes the intensity and thickness of the blended tomato and red peppers. Whole milk has just enough fat to keep the soup from thinning out too much but isn’t as rich or cloying as cream or half-and-half.

Tomato and Roasted Red Pepper Soup in pot

Cook Until Warmed Through

Warm the soup now or save it for later. At this point all of the ingredients are cooked, so all that’s left is heating this baby up. Serve as is or save and refrigerate for up to 1 week.

Can You Freeze This Soup?

Yes, this tomato and red pepper soup can be frozen in an air-tight container or freezer bag for up to 3 months.

Tomato and Roasted Red Pepper Soup

How to Serve

Mix a little water or milk into a dollop of sour cream or creme fraiche in a small bowl then drizzle over the soup. Sprinkle with fresh rosemary or basil and a few pinches of freshly ground black pepper. A grilled cheese dipper fits right into this soupable story.

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