Roasted red pepper tomato soup consists of a creamy soup made from charred red bell peppers combined with tomatoes, fragrant basil and homemade vegetable stock. It's low carb and perfect to consume any time of year.
I'm a huge fan of roasted red peppers, they are my favourite type of peppers to use in recipes - I adore that bright red colour and their sweet note.
Depending on what the recipe to hand is, I do try my very best to opt for sweet red peppers so long as it doesn't compromise the favour.
Today I thought it would be appropriate to present you with one of my favourite soup recipes - roasted red pepper tomato soup, granted the title is quite a mouthful (well not literally, you know what I mean) but the taste is mind blowing.
I'm very particular about tomato soup, I hate anything that isn't mild-moderately seasoned, so much so that I seldom purchase any type of tomato soup from the supermarket.
One notable reason for that is due in part to the artificial ingredients which obliterate the natural vitamins and minerals and also because of the level of sodium used to disguise the flavour or to rather mask how under seasoned the dish truly is.
The above description is the main reason why I'd much rather cook my own soup from scratch.
I have complete control over what goes into the recipe and most importantly you won't find any toxic ingredients included either.
This immune boosting recipe will certainly aid sustenance doing the cold, dark and dismal days.
Alternatively, it's actually a soup dish that I enjoy during the sweltering heat because it is so light and fragrant. For me it's a the perfect low calorie appetizer.
Not to sound like I am bragging or anything but I have made this particular recipe for countless friends and family members while hosting dinners and they ALWAYS ask for seconds.
I was initially taken aback by this because clearly they adored the taste as much as I do.
It's so good that I felt compelled to share the recipe with my lovely readers so you can have the same impact on your loved ones too.
Reasons you will love this recipe
- It's low fat and low carb making it perfect for weight loss.
- You can mop it up with some rustic gluten free bread.
- It's a dirt cheap recipe.
- A great way to use up any leftovers in the fridge.
- It's freezer friendly and a dish you can make ahead of time
- Even kids will adore this soup and any picky eaters.
The steps
- Preheat the oven to gas mark 4 or 180C/356F.
- Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before coating with 2 tablespoon of olive oil
- Proceed to roast in the oven for 20-25 minutes or until slightly charred..
- In a medium sized saucepan pour in the other 2tbsp of oil then begin to saute the garlic and onions until translucent on medium heat
- Add the carrots and celery to the saucepan, cook for a further 2-3 minutes, be sure to stir and season the veggies with the pink salt and black pepper throughout the given time.
- Pour the stock into the pan along with the roasted tomatoes and bell peppers.
- Transfer the contents of the saucepan into a blender (or use an immersion stick) with the fresh basil leaves or dried basil, then blend until smooth.
- Return to the pan to the heat (unless using a machine like the Vitamix which heats the soup) then serve accordingly
Can you freeze the soup?
Yes! If you want to double the batch or simply stock up on any leftovers, be sure to grab some freezer friendly containers, divide the soup into them and freeze the soup down.
It should last for up to 2 months when frozen. Defrost the soup before re-heating it.
Is it absolutely important to roast the bell peppers and tomatoes?
YES! In fact it's so crucial that it's pointless making the soup if you have no intentions of doing so.
The roasting technique is what imparts a DEEPEN flavour. That's a total game changer! Don't skip this skep, it's no different from when I make Tomato Choka.
Can you make this soup ahead of time?
Yes, you can chop up, slice and peel any ingredients in advance to hasten the preparation process.
Notes and tips
- Roasting the tomatoes and red peppers are key to imparting the full flavour of the veggies, albeit this may lengthen the actually cooking process (not by too much).
- However, I do strongly suggest roasting the vegetables to experience the depth of flavour in its entirety.
- I used my trusty homemade vegetable stock too, simply click to access the recipe.
- This is a freezer friendly recipe. so freeze the leftovers for another day.
- Double, triple or quadruple the batch to freeze and/or reheat at your leisure.
- Store the soup in your refrigerator and consume within 3-4 days.
- You are more than welcome to adjust the seasoning to taste (add more basil, black pepper or pink salt to taste)
More vegan soup recipes
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Vegan Roasted Red Pepper Tomato Soup
Ingredients
- 3 medium sized sweet red bell peppers
- 6 large tomatoes
- 2 ½ cups of vegetable stock see post
- 2 large carrots chopped (or 2 medium ones)
- 3 cloves of garlic peeled
- 1 medium onion chopped
- 1-2 celery stalks chopped
- 7 large fresh basil leaves or 1tbsp of dried basil
- ½ teaspoon of black pepper
- ½ teaspoon of himalayan pink salt
- 4 tablespoon of olive oil
Instructions
- Preheat the oven to gas mark 4 or 180C/356F
- Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before coating with 2 tablespoon of olive oil
- Proceed to roast in the oven for 20-25 minutes or until slightly charred..
- In a medium sized saucepan pour in the other 2tbsp of oil then begin to saute the garlic and onions until translucent on medium heat
- Add the carrots and celery to the saucepan, cook for a further 2-3 minutes, be sure to stir and season the veggies with the pink salt and black pepper throughout the given time.
- Pour the stock into the pan along with the roasted tomatoes and bell peppers.
- Transfer the contents of the saucepan into a blender (or use an immersion stick) with the fresh basil leaves or dried basil, then blend until smooth.
- Return to the pan to heat (unless using a machine like the Vitamix which heats the soup) then serve accordingly
Notes
- Roasting the tomatoes and red peppers are key to imparting the full flavour of the veggies, albeit this may lengthen the actually cooking process (not by too much).
- However, I do strongly suggest roasting the vegetables to experience the depth of flavour in its entirety.
- I used my trusty homemade vegetable stock too, simply click to access the recipe.
- This is a freezer friendly recipe. so freeze the leftovers for another day.
- Double, triple or quadruple the batch to freeze and/or reheat at your leisure.
- Store the soup in your refrigerator and consume within 3-4 days.
- You are more than welcome to adjust the seasoning to taste (add more basil, black pepper or pink salt to taste)
Parth
Yum! I absolutely loved this soup, thank you!
Charla
You are welcome.
Sara
This might be a wild question, but do you think this would work with green peppers instead of red peppers? Is "green pepper soup" a thing? This recipe sounds so amazing, and I have everything for it except red peps—but I do have three big green peps!
Charla
No it's not a "wild question" at all Sara, ask away! I actually make this recipe often with a mixture of peppers (yellow/orange) when I don't have 3 red peppers. However, I haven't used 3 green peppers though. One thing to keep in mind is that green peppers aren't sweet and tend to carry a bitter after taste compared to red/yellow/orange peppers. I think the tomatoes may help to balance out the taste and should override the bitterness. I hope that helps!
steve
Hello,
I have made this soup but a large version, I also roasted the garlic and this soup was awesome.
Thank you.
Charla
You are welcome Steve. Glad you enjoyed it!!
Jiminy Cee
Wow, this made a delicious creamy low fat soup. I used a very small amount of oil and no salt, to me it didn't need any but my tastes have adjusted to a lower salt diet. The celery left a few strings in the soup. Next time I'll cut off part of the celery to try to avoid that. My blender isn't a super strong one so that could be why, maybe I should try the food processor. This recipe is going to be a staple for me, thank you.
Charla
Hi Jiminy, glad you like the soup. Yes a strong powered blender is recommended for most of my recipes to ensure there are no lumps etc.. The lightest part of the celery tends to be bitter, I hate that part. I would suggest omitted that part next time and using the rest of it.
Jolie
Red peppers are one of my favorite veggies (or should that technically be favorite fruit?, lol!). I really love eating them raw because they're so sweet and juicy, but roasted comes in at a close second best! Will be trying this soup for sure, it looks fantastic!
Charla
Thanks for commenting Jollie. Yes you're right tomatoes are technically a fruit, though categorised as a vegetable. I hope you like this soup as much as I do. It is by far my favourite winter warmer thus far :).
Diane
YUmmy! I love this recipe! The way you roast the peppers AND tomatoes just adds a whole new level of flavor! Beautiful presentation too! #saucySaturday link up!
Charla
Thank you so much.
Abida
I have been craving tomato soup recently (I think it must be the cold weather recently). I am not a fan of the canned stuff but this recipe looks so simple and tasty. Love the styling in the photographs too!
Charla
I think the brain sends a signal to our tummies that we need something comforting like soup. Thank you for the compliment I'm still learning about composition/photography.