Tomato and Red Pepper Soup

This Tomato and Red Pepper Soup is a vibrant, comforting dish that balances the tang of ripe tomatoes with the sweetness of roasted red peppers. Smooth, warming, and full of flavour, it’s perfect for both a light lunch or a hearty starter. Nutritious and versatile, it’s a bowl of sunshine that can be paired with bread, toasties, or salads for a satisfying meal.

Prep Time 15

Cook Time 45

Total Time 1

Servings Portions

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.

Nutrition