Roasted tomato and red pepper soup

This is probably my second favourite soup at the moment, it is worth taking the time to roast the vegetables. If you have a soup maker like this one, great,  if not just put the roasted vegetables into a blender with the stock, blend until smooth and heat.

Roasted sweet red pepper and tomato soup


Prep time: 

Cook time: 

Total time: 

Serves: 6

  • 8 large tomatoes halved
  • 1 large sweet red pepper
  • 2 red onions
  • 6 cloves of garlic
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt & pepper
  • 750ml of stock, chicken is good but vegetable keeps it vegetarian obviously. 🙂
  • Optional : Cream or natural yoghurt to serve
  1. Preheat the oven to 200ºC.
  2. Put the tomatoes, red onions, garlic and peppers on a baking tray.
  3. Drizzle with the olive oil and balsamic vinegar.
  4. Bake in the oven for 45 minutes.
  5. *Put all the ingredients into a soup maker with the stock and choose the smooth setting...*Or, blend altogether in a blender until smooth then heat in a saucepan.
  6. Season to taste.
  7. Serve with a swirl of double cream or natural yoghurt for a creamy taste


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2 thoughts on “Roasted sweet red pepper and tomato soup

  1. I made my version of this on my food blog, really enjoyed it and would definitely make it again. My version is here

    Posted on July 9, 2014 at 6:24 pm
    1. Glad you liked it and thanks for the links. 🙂

      Posted on July 10, 2014 at 7:30 pm