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Roasted Tomato and Red Pepper Soup

Sep 22, 2022 | 0 comments

This roasted tomato and red pepper soup is healthy, quick, naturally creamy and a fab way to use any veggies past their best. It’s as simple as throwing everything into the oven, then blending with stock and you’re done. So easy, super hands off and you’ll have a warming and delicious soup in no time.

Roasted red pepper and tomato soup in a white bowl with grilled cheese dipped in.

Soup season is the best season am I right?! There’s just something so comforting and warming about a bowl of hot soup. And making it yourself is always going to be better than buying it from the store, especially when it’s this easy. It’s also cheaper, and it’s great for making a big batch and then portioning up for the freezer.

This soup is also an amazing way to revitalise old, soft tomatoes and peppers. To my shame, I often seem to end up with softening veggies in my fridge. But soups or sauces offer a great, low-waste solution to this. Roasting the veggies enhances their delicious, sweet flavour you just won’t get from simply simmering them in stock. And I think this way is easier – just throw them in the oven with some garlic and onion, then leave them alone to get all charred and delicious. No standing by a pot and stirring.


There are only a handful (7!) ingredients that go into this lovely soup and all are simple to find.

Ingredients for roasted tomato and red pepper soup laid out on a marble background.
  • Tomatoes. I’m using a combination of regular tomatoes and cherry tomatoes – but just use what you have. If you don’t have any fresh tomatoes, you can replace them with 2 tins of plum, diced or cherry tomatoes.
  • Red pepper. There are two in this recipe. To make things even simpler, you could roast them whole and then just tear up the flesh. You could also switch them out for 4 jarred marinated peppers. If you do this, watch the salt you add as they are generally soaked in a salty brine that will add a lot more salt to the soup.
  • Garlic and onion. Essentials to form a delicious base of flavour here. Keep the garlic cloves unpeeled – that way you’ll be able to easily squeeze out the roasted garlic after cooking and they won’t burn. Replace the onion with a shallot if you like. I’m also adding a little ground cumin, but that’s optional.
  • Vegetable stock. You could also use chicken if you like.

There are also lots of different tweaks you can make to the recipe!

  • Add smoked paprika and red chilli for a smoky, spicy hit of version.
  • Add a little double cream (or vegan alternative) at the end to make it luscious and rich.
  • Add butter beans when you’re blending to make it even creamier and for a protein hit.
  • Add a dash of fish sauce to really up the umami flavour.
  • Dollop over torn burrata when serving to up the creamy factor.

How to make it

Start by chopping up your regular tomatoes, onion and red peppers. If you’re using cherry tomatoes like me, there’s no need to chop them. Cut the top and tail off the onion, peel it, then cut into rough wedges. Remove the stem and seeds from the red peppers (don’t worry if a few sneak through) then roughly chop. Line a large oven tray with baking paper and throw the vegetables and unpeeled garlic cloves on the tray. Drizzle with olive oil and a little salt, then give everything a good mix so it’s all coated. Roast for 30 minutes at 220C fan.

PRO TIP: Try to arrange the chopped vegetables on a single layer on your tray – you may need two trays if yours isn’t large enough. This will mean they actually roast and cook evenly. If you pile them on top of each other they’ll steam, rather than roast and you’ll lose out on that lovely caramelisation which delivers so much extra flavour.

Once the vegetables are looking soft and charred around the edges, they’re done. Remove from the oven and transfer to a blender, making sure to carefully squeeze the garlic out of their skins first. I like to literally pick up the baking paper and slide everything in! Add a little more salt, ground cumin if you’re using it and the vegetable stock, then blitz for a couple of minutes until super smooth. I like to then pour the soup into a pot and bring it to a simmer, taste, and season with a little more salt if it needs it. The rule of thumb is that if something tastes like it’s a bit bland or needs something and you can’t put your finger on what, it’s most likely to be salt or acid (eg. lemon juice).

Divide between bowls, scatter over fresh basil, black pepper and a little more olive oil and dig in. I also LOVE to top my soups with parmesan crisps – they provide some welcome crunch and honestly, when is crispy cheese not a good idea? The soup is delicious by itself, or with a gooey grilled cheese toastie.

Four different ways to enjoy this soup

While this is a wonderful soup, it’s very versatile. I love using it in place of tomatoes in loads of dishes. Here are some ideas:

Got a question?

How long will the soup last?

It will last for 5 days when kept in an airtight container in the fridge. Reheat it either on the stovetop over medium heat, or in the microwave.

Can the soup be frozen?

It sure can! The soup freezes wonderfully. I like to portion it out into containers or zip-lock bags for easy storage. You can then easily defrost it either on the stove or in the microwave.

Why should I roast the vegetables?

Roasting will really help to get the maximum flavour out of the vegetables. As the water content evaporates, the flavour of the veggies is concentrated. It’s also a great way to give veggies that are past their best a second life as they’ll be absolutely fine once roasted and blended up.

What should I serve with this?

I love enjoying this soup with a big chunk of fresh bread – my no-knead chilli cheese focaccia is delicious – or a gooey and delicious grilled cheese toastie.

Is this soup vegan?

It’s vegan and gluten-free!

Like this recipe? Here are some other comforting favourites you might enjoy

    If you make this recipe, I’d love to hear from you! You can leave me a comment below.

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    Roasted red pepper and tomato soup in a white bowl with grilled cheese dipped in.

    Roasted Tomato and Red Pepper Soup

    • Author: Kate Alexandra
    • Total Time: 35 minutes
    • Yield: 4 servings 1x
    • Diet: Vegan


    This roasted tomato and red pepper soup is healthy, quick, naturally creamy and a fab way to use any veggies past their best. It’s as simple as throwing everything into the oven, then blending with stock and you’re done. So easy, super hands off and you’ll have a warming and delicious soup in no time.



    For the soup –

    • 500g/1lb ripe tomatoes (I’m using regular and cherry tomatoes)
    • 2 red bell peppers
    • 1 onion, peeled (yellow, white or red)
    • 5 garlic cloves, unpeeled
    • 2 tablespoons olive oil
    • 2 teaspoons salt
    • 1 teaspoon ground cumin (optional)
    • 1 cup vegetable stock

    To serve –

    • Handful of fresh basil leaves
    • Black pepper
    • 1 tablespoon of olive oil
    • I also like topping soup with a parmesan crisp!


    1. Roast the vegetables. Heat your oven to 220C/430F fan. Line a large oven tray with baking paper. Chop your regular tomatoes into about 8 wedges, the red bell peppers into rough chunks (discard the middle and seeds) and the onion into wedges. Transfer them to the lined tray along with the unpeeled garlic cloves. Sprinkle over 1 teaspoon of salt and 2 tablespoons of olive oil, toss to combine, then roast for 30 minutes, until the vegetables are softened and charred around the edges.
    2. Blend the soup. Remove the vegetables from the oven. Carefully squeeze the garlic cloves out of their skins (they should easily pop out), then transfer everything to a blender, along with the cup of vegetable stock, another 1 teaspoon of salt and 1 teaspoon of cumin if you’re adding it. Blitz until smooth – about 3 minutes. Pour the soup into a large pot, then bring it to a simmer before serving. Divide between bowls, then scatter over the basil leaves, a good grind of black pepper, a final drizzle of olive oil and the parmesan crisps if you’re using them. Enjoy with fresh bread, toast or a grilled cheese toastie.


    This is an amazing way to make use of any overripe tomatoes or red peppers – don’t throw them away!

    While this is a delicious soup, you can also use it as a pasta sauce, pizza sauce, as the tomatoey base for shakshuka or use it in place of tinned tomatoes in a whole variety of dishes.

    The soup freezes really well – I like to portion it out and store it in zip-lock bags for easy storage. You can then just defrost in a pot over medium heat, in the microwave or at room temperature for a few hours.

    • Prep Time: 5
    • Cook Time: 30
    • Category: soups
    • Method: oven
    • Cuisine: mediterranean


    • Serving Size: 1 bowl

    Keywords: tomato soup, easy tomato soup, roasted tomato soup


    I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.





    This e-book includes my absolute favourite fakeaway recipes (popular takeaway dishes you can make at home!)

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