A steaming bowl of soup has that homely quality, a way of wrapping you in comfort with every spoonful, and when it comes to soups that tick both the cosy and flavour-packed boxes, Tomato and Red Pepper Soup is a shining star. This vibrant dish is a celebration of simple ingredients working in harmony, turning the humblest of vegetables into a luxurious bowl of goodness.
At first glance, tomato and red pepper soup may seem like a straightforward pairing – both are sweet, both are bold, both wear their red hues proudly. But when you bring them together in a soup, something special happens. The tomatoes provide a sharp, tangy backbone, while the peppers bring a mellow sweetness that rounds out the edges. Roast them, and the flavours deepen even more, giving that slightly smoky, caramelised note that lingers long after the last spoonful.
It’s not just about taste either – it’s about colour. On a grey afternoon, when the skies can’t make up their mind between drizzle and downpour, a bowl of tomato and red pepper soup feels like bringing sunshine indoors. That deep, rich red, glossy and inviting, seems to lift the mood instantly. Serve it steaming hot, and suddenly you’ve got yourself a little piece of happiness in a bowl.
One of the things I love about this soup is how versatile it is. It straddles the line between a light lunch and a comforting dinner, depending on how you serve it. Fancy something delicate? A small bowl of tomato and red pepper soup with a sprinkle of fresh herbs does the trick. Want something hearty? Ladle out a generous portion, add a side of warm, crusty bread, and you’ve got a meal that will satisfy even the hungriest of appetites.
Tomato and Red Pepper soup is a dish that feels both timeless and modern. Tomato soup is one of those classics that never loses its appeal, and pairing it with red peppers gives it a contemporary twist. It’s the sort of thing you’d happily find on the menu of a trendy café, served alongside an artisan sandwich, but equally, it could be bubbling away in your kitchen, filling the house with aromas that draw everyone to the table.
And then, there’s the health factor. While I’m not one to preach about calories and diets, it’s always nice to know when something delicious also happens to be good for you. Tomatoes are packed with vitamin C and lycopene, while red peppers bring even more vitamin C to the party along with a good helping of antioxidants. So really, each spoonful feels like you’re doing your body a little favour while treating your taste buds at the same time.
Now, let’s talk about what to serve with this bowl of joy. Soup on its own is wonderful, but pair it with the right side and it becomes a full experience.
Perfect Pairings for Tomato and Red Pepper Soup:
- Crusty bread – A loaf with a chewy crust and fluffy centre is perfect for dunking. Sourdough or a rustic baguette work especially well.
- Cheese toasties – The ultimate partner! Gooey melted cheese in golden toasted bread is a match made in heaven with tomato-based soups.
- Garlic bread – Because who doesn’t love a little buttery, garlicky indulgence on the side?
- Herb flatbreads – Soft, warm, and infused with rosemary or thyme for a fragrant twist.
- Salad – A crisp green salad with a zesty dressing balances out the sweetness of the soup beautifully.
- Grilled vegetables – Keep the roasted theme going with a tray of courgettes, aubergines, or mushrooms on the side.
- Simple rice or couscous – For when you want to turn it into a more filling meal, a small bowl of rice or couscous alongside works surprisingly well.
What makes Tomato and Red Pepper Soup so special is its adaptability. It can be a starter that wows, a light supper that soothes, or a centrepiece for a cosy weekend lunch. It’s comfort food, yes, but comfort food that feels fresh and full of life.
So next time you’re looking for something to brighten your day, or maybe just to warm your hands around a steaming bowl, give this soup a try. It’s proof that simple ingredients, when treated with a little love, can deliver extraordinary results. After all, isn’t that the very essence of good cooking?
Tomato and Red Pepper Soup
Ingredients
- 4 large red bell peppers
- 800 g chopped tomatoes
- 1 medium onion chopped
- 2 cloves garlic crushed
- 750 ml vegetable stock
- 2 tbsp olive oil
- 1 tsp dried oregano or thyme
- salt to taste
- black pepper to taste
- 1 splash cream yoghurt
- Fresh basil chopped parsley for garnish
Instructions
- Preheat the oven to 200°C (180°C fan).
- Slice the red peppers in half, remove the seeds, and place them skin-side up on a baking tray.4 large red bell peppers
- Drizzle with 1 tablespoon of olive oil and roast for 20–25 minutes, until the skins are charred and blistered.2 tbsp olive oil
- Remove from the oven and let cool slightly before peeling off the skins.
- Heat 1 tablespoon of olive oil in a large saucepan.2 tbsp olive oil
- Add the onion and cook gently for 5 minutes until softened. Stir in the garlic and cook for another minute.1 medium onion, 2 cloves garlic
- Chop the roasted peppers and add them to the pan with the tomatoes.800 g chopped tomatoes
- Stir in the oregano, season with salt and pepper, then pour in the vegetable stock.1 tsp dried oregano, salt, black pepper, 750 ml vegetable stock
- Bring to the boil, then reduce the heat and let simmer for 20 minutes, allowing the flavours to meld together.
- Remove from the heat and carefully blend the soup until smooth using a hand blender or food processor.
- Taste and adjust seasoning if needed.
- Ladle the tomato and red pepper soup into warmed bowls, swirl in a little cream or yoghurt if desired, and scatter with fresh basil or parsley.1 splash cream, Fresh basil
- Serve hot with crusty bread or cheese toasties.
15 comments
I really enjoyed how fresh it tasted. The herbs give it a lovely lift, and it’s so much better than any shop-bought soup.
My kids loved it too, which is always a big win when vegetables are involved.
This recipe was straightforward and came together beautifully. The smell while it was simmering was mouthwatering.
The balance of tangy tomatoes and sweet peppers is spot on.
I had this with a grilled cheese sandwich, and it was the best pairing ever.
Such a comforting dish!
Healthy, filling, and delicious – what more could you want?
Lovely full bodied soup for a cold autumn day. Love it.
It’s light enough for a starter but filling enough with bread to be a meal on its own.
The roasted peppers really make a difference. I’ll never go back to plain tomato soup again.
I made this for lunch with some crusty sourdough, and it was the perfect cosy meal.
Made it exactly as written, and it turned out perfect.
I doubled the recipe to freeze some portions, and it reheats perfectly.
So easy to make and yet full of flavour. The colour alone makes it a winner on a gloomy day.
The roasted peppers add such a lovely sweetness that makes this soup taste far richer than the simple ingredients suggest.