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Roasted red pepper and tomato soup

Vegetarian

Sweet red peppers, tomatoes, onion and garlic roasted until caramelised and smoky at the edges, then blended with stock and smoked paprika into a velvety, dairy-free soup.

Roasted red pepper and tomato soup is an International soup, ready in about 1 hour 5 minutes and made with red bell pepper and tomato. It serves 4 and is rated beginner to cook.

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Bowl of smooth roasted red pepper and tomato soup
Photo: Thriving Vegetarian / Wikimedia Commons · CC-BY-2.0
Prep
15 min
Cook
50 min
Total
1 h 5 min
Serves
4
Level
Beginner
Calories
178

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 200°C (fan 180°C). Spread the peppers (opens in a new tab), tomatoes (opens in a new tab) (cut side up), onion (opens in a new tab) and garlic (opens in a new tab) on a large tray, toss with the oil, paprika, salt and pepper.

  2. Step 2

    Roast until soft and charred at the edges, turning once.

    • 40 min
    • 200°C

  3. Step 3

    Squeeze the garlic (opens in a new tab) from its skins. Tip everything, with the tray juices, into a saucepan (opens in a new tab) with the stock and simmer for 5 minutes.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Add the basil (opens in a new tab) and blend until very smooth. Stir in the vinegar, adjust salt and serve, sprinkled with chilli flakes (opens in a new tab) if you like.

    Blend hot soup in batches with the lid vented and covered with a towel.

About this dish

Origin
Not attributed to one place · Origin uncertainA modern home-kitchen soup made widely in Britain, North America and Australia.Also popular in United Kingdom, United States, Australia
Dish
Lunch · Dinner · Soups
Cooking method
Roasted, Blended, Simmered
Taste
sweet, smoky, tangy, savoury
Diet
Vegan · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Freezer-friendly · Make-ahead · Budget-friendly · Meal-prep friendly
Cook more with
Red bell pepper · Tomato · Onion · Garlic · Smoked paprika · Vegetable stock
Techniques
Roasting · Simmering · Wet grinding · Emulsification

Allergens

  • May contain: Glutenfrom vegetable stock
  • May contain: Celeryfrom vegetable stock
  • May contain: Sulphitesfrom balsamic vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

178 kcal per serving

Estimated

1 serving ≈ 468 g · recipe makes 4

Where the energy comes from

  • Protein 8%
  • Carbohydrate 41%
  • Fat 52%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy178 kcal38 kcal
Protein3.6 g0.8 g
Carbohydrate19.5 g4.2 g
Net carbohydrate14.3 g3.1 g
Sugars11.7 g2.5 g
Added sugars0 g0 g
Fibre5.1 g1.1 g
Fat11 g2.3 g
Saturated fat1.6 g0.3 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium751 mg160 mg
Salt equivalent1.9 g0.4 g
Vitamins & minerals per serving
Potassium
717 mg
Calcium
47 mg
Iron
1.4 mg
Magnesium
39 mg
Vitamin A (RAE)
287 µg
Vitamin C
178 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
84 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: red chilli flakes.
  • Smoked paprika: Sweet paprika data; smoking does not change the nutrients meaningfully.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Charring is flavour — let the peppers blacken in places.

Common mistakes

  • Leaving the garlic peeled in the tray — it burns; roast it in its skin and squeeze it out.

Serve with

  • Swirl in a spoonful of yogurt or pesto, and serve with grilled cheese sandwiches or crusty bread.

Storage

  • Keeps 4 days chilled; freezes well for 3 months.

Reheating

  • Reheat until steaming, thinning with a little water if needed.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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