Step 1: Preheat the Oven
Preheat your oven to 200°C (180°C fan), Gas Mark 6.
Line a large baking tray with baking parchment.
Step 2: Prepare the Vegetables
Wash and cut the tomatoes into halves or quarters, depending on their size.
Deseed the red peppers and chop them into large pieces.
Peel the onion and cut it into wedges.
Arrange the tomatoes, peppers, onion and garlic cloves on the prepared baking tray.
Step 3: Season the Vegetables
Lightly coat the vegetables with low-calorie cooking spray, following the product instructions.
Sprinkle over the oregano, smoked paprika and black pepper.
Toss gently to distribute the seasonings evenly.
Spread everything in a single layer.
Step 4: Roast Until Tender
Roast for 30–35 minutes, turning the peppers and onions halfway through.
The tomatoes should be soft and juicy, while the peppers should be tender with lightly caramelised edges.
Avoid burning the garlic, as this can give the soup a bitter flavour.
Step 5: Transfer to a Saucepan
Carefully transfer the roasted vegetables and their juices to a large saucepan.
Add the tomato purée and vegetable stock.
Stir well and bring to a gentle simmer.
Cook for 5 minutes to allow the flavours to combine.
Step 6: Blend Until Smooth
Remove the saucepan from the heat.
Use a hand blender to blend the soup until smooth and creamy.
For an extra-smooth texture, pass the blended soup through a fine sieve.
If the soup is too thick, add a little extra hot water or stock.
Step 7: Taste and Serve
Taste the soup and adjust the seasoning if necessary.
Ladle into four warm bowls.
Garnish with a little freshly chopped parsley and serve immediately.
Tips for the Best Roasted Tomato Soup
Choose Ripe Tomatoes
Ripe tomatoes provide a naturally sweet flavour and help balance the acidity of the soup.
Roast the Vegetables Properly
Lightly caramelised edges add depth and richness without the need for butter or cream.
Don’t Add Too Much Stock
Start with the recommended amount and adjust after blending. Tomatoes release plenty of liquid during roasting.
Balance the Acidity
If the soup tastes slightly sharp, allow it to simmer for a few extra minutes. A little additional roasted red pepper can also help balance the flavour naturally.
Blend Carefully
If using a jug blender, allow the mixture to cool slightly and follow the manufacturer’s instructions for hot liquids.
Easy Recipe Variations
Spicy Roasted Tomato Soup
Add ¼ teaspoon chilli flakes before roasting for a gentle kick.
Roasted Tomato and Carrot Soup
Add 150g chopped carrots to the baking tray. Cut them into small pieces so they cook through.
Smoky Tomato and Pepper Soup
Increase the smoked paprika to 1 teaspoon for a deeper, smoky flavour.
Chunky Roasted Tomato Soup
Blend only half of the soup and leave the remaining vegetables slightly chunky.
Roasted Tomato and Chickpea Soup
Stir in 150g drained and rinsed chickpeas after blending and heat through for a more substantial meal.
What to Serve with Roasted Tomato and Red Pepper Soup
This soup is lovely on its own or paired with simple accompaniments.
Wholemeal toast: Perfect for dipping into the warm soup.
Fresh green salad: A refreshing side with cucumber, lettuce and tomatoes.
Grilled chicken: A good addition when you want a more filling meal.
Wholemeal sandwich: Makes an easy and satisfying lunch combination.
Fresh herbs: A little parsley adds colour and freshness.
How to Store and Freeze
Refrigerating
Allow the soup to cool promptly and transfer it to airtight containers.
Refrigerate within two hours and store for up to 3 days.
Freezing
Divide the cooled soup into freezer-safe containers.
Freeze for up to 3 months for best quality.
Reheating
Defrost overnight in the refrigerator.
Reheat gently in a saucepan until steaming hot throughout.
Stir occasionally and add a splash of water if the soup has thickened.
Only reheat the portion you plan to eat.
Approximate Nutritional Information
Per serving, based on 4 portions:
| Nutrient | Approximate Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 3g |
| Carbohydrates | 17g |
| Fat | 1g |
| Fibre | 5g |
These values are estimates and will vary depending on the vegetables, stock and cooking spray used.
Frequently Asked Questions
Can I make tomato soup without cream?
Yes. Roasted tomatoes and peppers blend into a naturally smooth soup without the need for cream.
Can I use tinned tomatoes instead of fresh?
Yes, although fresh tomatoes are preferable for roasting. If using tinned tomatoes, roast the peppers, onion and garlic first, then add the tomatoes to the saucepan.
Why is my tomato soup too acidic?
Some tomatoes are naturally more acidic than others. Using ripe tomatoes and sweet roasted peppers helps balance the flavour.
Can I freeze roasted tomato and red pepper soup?
Absolutely. This soup freezes well for up to 3 months for best quality.
Can I make this soup ahead of time?
Yes. Prepare the soup in advance, refrigerate it promptly and reheat thoroughly before serving.
Is this soup suitable for vegans?
Yes, provided the vegetable stock and cooking spray are suitable for vegans.
How can I make the soup thicker?
Simmer it uncovered for a few minutes after blending or reduce the amount of stock.
Can I leave the tomato skins on?
Yes. The skins soften during roasting and can be blended into the soup. For a very smooth finish, strain the soup through a fine sieve.
Final Thoughts
This roasted tomato and red pepper soup is a simple, flavourful recipe that turns everyday vegetables into a wonderfully comforting meal.
With sweet roasted peppers, juicy tomatoes, garlic and warming seasonings, it’s naturally smooth, colourful and satisfying without butter or double cream.
Whether you’re looking for an easy homemade lunch, a warming starter or a soup to prepare ahead, this delicious recipe is well worth adding to your collection.
