How long does roasted tomato and red pepper soup last in the fridge?

It will last for up to 5 days in an airtight container in the fridge. Reheat it gently on the stovetop over medium heat, or in the microwave until piping hot.

Can you freeze roasted tomato and red pepper soup?

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

Why should I roast the tomatoes and peppers instead of simmering them?

Roasting helps to get the maximum flavor out of the vegetables. It concentrates the flavor as the water content evaporates, giving the soup a sweeter, richer taste. It's also a great way to revive soft or overripe veggies - they'll be absolutely fine once roasted and blended up.

What could I serve with tomato and red pepper soup?

I love enjoying pairing the soup with fresh bread for dipping - it's excellent with this no-knead chilli cheese focaccia , no-knead rosemary and parmesan bread , or toasted slices of this no-knead Vogel's style seed bread . A classic pairing is with a gooey grilled cheese sandwich!

Is roasted tomato and red pepper soup vegan or gluten-free?

Yes! The recipe is naturall vegan and gluten-free.

Can I make the tomato and red pepper soup creamy without using diary?

Yes, you can. Blend in butter beans, cannellini beans, or coconut milk to add extra creaminess if you like. The beans will also add extra protein, making the soup more filling. So it's a win-win!

Could I roast the vegetables for the tomato and red pepper soup ahead of time?

You can - roast them up to two days in advance, then just store them in the fridge until you're ready to serve. Then you can just blend them with the stock and seasoning to serve.

Easy Roasted Tomato and Red Pepper Soup (Freezer Friendly)

Description

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.

Ingredients

Units Scale

For the roasted tomato and red pepper soup -

1 lb (500g) ripe tomatoes - a mix of regular and cherry tomatoes works well)
2 red bell peppers
1 medium 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 (or chicken stock if you like)

To serve -

A handful of fresh basil leaves
Black pepper
1 tablespoon of olive oil (to drizzle)
Optional: quick baked parmesan crisps, grilled cheese, or crusty bread (no-knead chili cheese focaccia or no-knead rosemary parmesan bread is great).

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Instructions

Prepare the vegetables. Preheat your oven to 425°F (220°C fan). Line a large baking sheet with parchment paper. Cut your tomatoes into wedges, the bell peppers into chunks (discard the seeds and core), and the onion into wedges. Arrange them on the sheet pan, with the unpeeled garlic cloves.
Roast the vegetables. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt. Toss to coat and combine. Try to make sure the vegetables are on a (roughly) single layer, so they cook evenly. Roast for 25 to 30 minutes, until they’re soft and charred around the edges.
Blend the soup. Remove the tray from the oven. Carefully squeeze the garlic cloves out of their skins (they should easily pop out), then transfer everything to a blender (I like to pick up the parchment paper and slide the veggies into the blender!) Add 1 cup of vegetable stock, the remaining teaspoon of salt, and 1 teaspoon of ground cumin if you’re using it. Blend until super smooth, about three minutes.
Simmer and serve. Pour the blended soup into a large pot over medium heat, and bring to a gentle simmer. Taste, then adjust the seasoning if it needs it. Divide the soup between bowls, then top with the fresh basil leaves, a good grind of black pepper, and a drizzle of olive oil. Enjoy while it’s hot.

Notes

PREP AHEAD: Roast the vegetables in advance to save even more time on busy weeknight – they’ll be fine for up to 2 days in the fridge. Then you can blend with the stock when you’re ready to serve.

FREEZER INSTRUCTIONS: The soup freezes beautifully. I like to portion it out and store it in zip-lock bags for easy storage. You can then defrost it in the fridge overnight, or gently reheat on the stove or in the microwave until piping hot.

CUSTOMIZE YOUR SOUP: Add smoked paprika or chili flakes for a smoky, spicy kick, add butter beans when you blend it to add protein and dairy-free creaminess, or swirl in heavy cream (or a vegan alternative) for richness. You can also jazz it up by tearing creamy burrata over the top to serve.

NOT JUST A SOUP: While this is a delicious soup, you can use it as a quick pasta sauce (try it in this baked burrata and tomato pasta or one-pot cheesy tomato orzo), pizza sauce (it’s brilliant used with this two-ingredient Greek yogurt pizza crust), as the tomatoey base for an easy shakshuka, or use it in place of canned tomatoes in any recipe – like this one pot cheesy white bean tomato bake, easy skillet lasagna, Bolognese rice bake or as the base in this tomato and mascarpone risotto.

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

Nutrition

Serving Size: 1 bowl
Calories: 129
Sugar: 8.75g
Sodium: 1409mg
Fat: 7.25g
Saturated Fat: 1g
Unsaturated Fat: 6.25g
Trans Fat: 0g
Carbohydrates: 15.75g
Fiber: 3.75g
Protein: 2.75g
Cholesterol: 0mg