Roasted Red Pepper and Tomato Soup
This simple roasted red pepper and tomato soup is the perfect winter warmer recipe. It's packed with immunity-boosting vegetables and has that lovely balance of sweetness from the peppers and tomatoes with a touch of smoky spice from paprika. I love serving mine with a cheese toastie (or grilled cheese) for dipping - it makes the ultimate comfort food combo.
What I also love about this recipe is how low-effort it is. Once you've chopped up the vegetables and got them roasting, the oven does most of the work. That means you can prepare this soup on a busy evening or even in a meal-prep batch on Sunday and enjoy it throughout the week.
For more hearty soup inspiration, try my white bean soup, red pepper & butternut squash soup, or loaded baked potato soup.
Ingredient Notes
Here are a few notes on the ingredients you need for this recipe, plus a few potential swaps. Scroll down to the recipe card at the bottom of this page for the full quantities and instructions.
- Tomatoes: Go for ripe, juicy tomatoes for the best flavor. If they're not in season, you could sub in canned whole plum tomatoes and roast them alongside the peppers.
- Red peppers: These bring the sweetness that balances the acidity of the tomatoes. Roast them until the skins blister slightly - that's where the flavor comes from. You could remove the skins if you like, but I just blend them whole!
- Garlic: Roasting a whole bulb makes the cloves soft, sweet, and spreadable. It's a game-changer for depth of flavor.
- Carrots: A natural way to add body and sweetness to the soup. Plus, carrots are packed with vitamin A to help fight colds in the colder months!
- Spices: Smoked paprika and cayenne give a little warmth without overpowering the veg. Adjust cayenne to your spice tolerance.
- Vegetable stock: A light base that ties everything together. If you want it creamier, stir in a splash of cream or coconut milk at the end.
How to Make This Roasted Red Pepper and Tomato Soup
1) Chop & Roast Your Vegetables
Halve the tomatoes, and roughly chop your peppers, carrots, and onion into similar-sized chunks. Add them all to a large baking tray, then drizzle with olive oil, paprika, cayenne, oregano, salt, and pepper. Toss to coat.
Next, slice the top off the garlic bulb to expose the cloves, drizzle with oil, and add to the tray.
Roast vegetables for 40-45 minutes, until tender and golden.
Step 2) Add Stock and Blend
Add your roasted tomatoes, peppers, carrots, and onion to a large pan and stir in the tomato paste for 2-3 minutes until it's darkened in color and turned fragrant. Squeeze your roasted garlic cloves into the pan, then pour in the stock.
Blend with an immersion blender (or in batches in a regular blender) until smooth.
Step 3) Warm & Serve
Warm the soup through for 5 minutes, then season to taste. Serve with a drizzle of olive oil, cracked black pepper, and fresh parsley or basil.
Chef's Tips / Cooking Hacks
- Meal prep tip: Roast double the vegetables and freeze half the soup - it freezes beautifully for up to 3 months.
- Make it creamy: Add a splash of cream, coconut milk, or even a spoonful of Greek yogurt at the end for extra richness.
- Shortcut: If you don't have time to roast fresh tomatoes, use canned fire-roasted tomatoes instead.
- Smokier flavor: Add a pinch of smoked salt or swap half the paprika for chipotle powder for a smoky taste.
Storage
Store any leftovers in an airtight container (I prefer storing the soup in a jar) for 3-4 days and reheat gently on the stove or in the microwave until piping hot.
This roasted red pepper and tomato soup also freezes beautifully - freeze in portions for up to 3 months, and defrost in the fridge overnight before heating.
FAQs
Can I make this soup without roasting the vegetables?
You can, but roasting really intensifies the flavors. If you're short on time, sauté the veg in a pot for 10-15 minutes before adding stock.
What can I serve with this soup?
Cheese toasties, crusty bread, pita, or even garlic breadsticks. It's also lovely as a starter before pasta.
Can I make this ahead for the week?
Yes! It keeps well in the fridge, and the flavors actually deepen after a day.
Is this recipe vegan?
Yes, as long as you skip any dairy-based toppings (like cream or cheese).
Roasted Red Pepper and Tomato Soup
This simple roasted red pepper and tomato soup is the perfect winter warmer recipe - it’s simple, packed with immunity-boosting vegetables, and absolutely delicious served with a cheese toastie for dipping.
Ingredients
- 2 tablespoon extra virgin olive oil, plus more to garnish
- 10 medium tomatoes
- 3 red peppers
- 2 medium carrots
- 1 white onion
- 1 head of garlic
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 tablespoon tomato paste
- 750ml vegetable stock
- Salt and pepper to taste
- ¼ cup (10g) fresh parsley or basil, chopped, to garnish
Instructions
- Preheat your oven to 220C | 428F.
- Halve the tomatoes, and roughly chop the peppers, carrots, and onion into a similar size. Add the vegetables to a large baking tray.
- Drizzle the vegetables with the olive oil, smoked paprika, cayenne pepper, oregano, and salt and pepper. Use tongs to fully coat the vegetables in the oil and spices.
- Cut the top of the garlic off to expose the cloves, then add it to the baking tray. Drizzle the top with a little oil.
- Roast the vegetables for 40 - 45 minutes until tender and golden around the edges.
- Remove the garlic from the pan and set it aside.
- Add the roasted tomatoes, peppers, carrots, and onion to a large pan and stir through the tomato paste on a medium heat for 2-3 minutes.
- Squeeze the garlic cloves into the soup and add the vegetable stock. Use an immersion hand blender to puree the soup, or blend it in batches using a blender.
- Heat the soup for 5 minutes to warm through, and season with salt and pepper as needed.
- Serve in individual bowls and garnish with a drizzle of extra virgin olive oil, a crack of black pepper, and some fresh parsley or basil.
Notes
Store any leftovers in an airtight container (I prefer storing the soup in a jar) for 3-4 days and reheat gently on the stove or in the microwave until piping hot.
This roasted red pepper and tomato soup also freezes beautifully - freeze in portions for up to 3 months, and defrost in the fridge overnight before heating.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 638mgCarbohydrates: 28gFiber: 7gSugar: 15gProtein: 6g
