If you love a comforting bowl of homemade soup, this roasted tomato and red pepper soup is a delicious recipe to try. Made with juicy tomatoes, sweet red peppers, roasted garlic and a handful of simple seasonings, it’s full of rich, savoury flavour without needing butter or double cream.
Roasting the vegetables brings out their natural sweetness and gives the soup a lovely depth of flavour. Once blended, the tomatoes and peppers create a beautifully smooth, velvety texture that’s perfect for a warming lunch or light dinner.
This easy homemade soup is also ideal for batch cooking, making it a practical choice for busy weekdays.
Why You’ll Love This Recipe
- Naturally creamy: Blended roasted vegetables create a smooth texture without cream.
- Full of flavour: Roasting intensifies the sweetness of the tomatoes and peppers.
- Simple ingredients: Made with everyday supermarket staples.
- Light and satisfying: A vegetable-rich soup that’s perfect for lunch or as a starter.
- Easy to prepare: The oven does most of the work.
- Freezer-friendly: Ideal for preparing ahead.
Recipe Overview
| Detail | Information |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
| Course | Lunch, Starter, Light Dinner |
| Cuisine | British-inspired |
| Difficulty | Easy |
Ingredients
For 4 servings:
- 800g ripe tomatoes, halved or quartered
- 2 medium red peppers (approximately 300g prepared weight), deseeded and chopped
- 1 medium onion (approximately 120g), cut into wedges
- 4 garlic cloves, peeled
- 500ml reduced-salt vegetable stock
- 1 tablespoon tomato purée
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- Low-calorie cooking spray, used according to the product instructions
- Salt, if needed
- Fresh parsley, for garnish (optional)
How to Make Roasted Tomato and Red Pepper Soup
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