Health Blog

Roasted Red Pepper and Tomato Soup Recipe

by Frankie Wythe on 02 January 2018 08:27




Serves 4


· 2-3 picante red peppers (sweeter tasting version, but red pepper is also fine)

· 1 can of chopped plum tomatoes

· 4 tomatoes

· 2 tbsp. tomato puree

· 1 white onion

· 4 cloves of garlic

· 500ml of vegetable or chicken stock

· Drizzle of olive oil

· 1 tsp chilli powder

· Fresh or dried basil, to taste

· Salt and pepper, to taste



· Baking tray

· Chopping board and knife

· Measuring jug

· Measuring spoons

· Can opener

· Saucepan

· Wooden spoon

· Blender or hand blender

· Fridge-safe container, if not eating straight away



Preheat oven to 180 degrees

1. Roughly chop the onion, garlic cloves, tomatoes and red pepper (don’t forget to de-seed!)

2. Arrange the chopped vegetables onto a baking tray, drizzle over roughly 1 tbsp. of olive oil and place in the oven to roast for 20 minutes, or until softened

3. Meanwhile, add the stock to a saucepan on the hob on and bring to the boil. Then, reduce immediately to a medium heat; add the tinned tomatoes, tomato puree, basil and chilli powder. Leave to heat through, stirring regularly

4. Once the vegetables have roasted, ensure the skin is removed from the garlic and onion. Then, add them to the stock

5. Now, you can either put the soup into a blender and mix until smooth, or use a hand blender!

6. Add salt and pepper to season to taste

7. This will keep in the fridge for a few days, so would make a good lunchtime winter warmer!


Serving suggestion—add a drizzle of balsamic  vinegar and eat! Adds a lovely tang to this wonderfully rich soup.



Frankie Wythe

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