Roast Red Pepper & Tomato Soup
Member recipe

Roast Red Pepper & Tomato Soup

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(30 ratings)

Member recipe by


Serves 4

A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.

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  • 3 Deep red peppers, halved & de-seeded.
  • 1 White onion, unpeeled & halved.
  • 4 Cloves of garlic, unpeeled.
  • 2 Sticks of celery, sliced & chopped.
  • 500g Plum tomatoes.
  • 450ml Vegetable stock.
  • 2tbsp Olive oil.
  • 2tbsp Tomato puree.
  • 1tbsp Sundried tomato paste.
  • 1tsp Flaked chilli.
  • 25g Butter.
  • Salt & coarsely ground black pepper.


    1. Pre heat oven to 200šC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
    2. Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
    3. Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
    4. When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
    5. Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.

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Comments (29)

Pinkribbon's picture

I agree this is delicious and very easy. I didn't have celery so skipped that bit and I also forgot to add any butter but it's still lovely. I doubled the stock and it still has plenty of delicious sweet flavour and a nice texture when blended.

Scozzie's picture

This is a fantastic soup recipe and I signed up just so I could give it a five star rating. I only had one red and one orange pepper on hand but it still tasted wonderful. I also substituted the vegetable stock with chicken stock, again because that's all I had. I added an extra tablespoon of tomato puree because I didn't have sun-dried tomato paste. After liquidising, it was thick and creamy - without having to use actual cream! I'm not a fan of spicy food but the kick of chilli completes the flavour beautifully. Looking forward to following the exact recipe next time.

lucyvg's picture

I use a 400g tin of plum tomatoes, & onion & garlic granules, but otherwise follow the recipe exactly. It's very tasty.

lizzyorks's picture

This is really good. I used 5 peppers (mix of red, orange and yellow) a large red onion, 6 large salad tomatoes and only one garlic clove because that's what I had. Roasted in for longer than I meant to (4o mins), as was interrupted by a phone call but I think this gave a good deep flavour. Didn't have celery so just added the roasted stuff to a litre of veg stock enriched with a good squeeze of tomato puree and a teaspoon of garlic and chilli flakes. Blended the lot and it was lovely and somehow quite creamy.

gerrybeans's picture

Five star soup. Tip: drizzle some honey on the veg when roasting. I use plum tomatoes from a tin at times as they are cheaper and obviously only roast the other veg at the start and blend with the tinned tomatoes at the end. YUM !

mmmike's picture

I added a fair amount of cayenne pepper but still found this pretty bland. So I ate it cold the next day as a gazpacho, AMAZING! Serve with a selection of cold meats, cheese and toast, drizzle with olive oil and it's a real stunner

Joshtheamateur's picture

This was possibly the greatest thing I have ever tasted, registered for the sole purpose of rating 5* and I am normally against veg and i eat red meat nearly every night. Amazing. No I am not going overboard!

ley30's picture

Lovely, lovely, lovely..... I used tinned tomatoes and red and yellow peppers. I also used coconut oil as another commenter had suggested. I will definitely be making this soup again. Yummy!!!

Gom's picture

My new favourite soup! Used regular tomatoes instead of plum and had no sundried tomato paste, celery or chili flakes (whoops!) but put a spoon of chili powder and a knob of butter in with the stock instead, along with the tomato puree.
Also used coconut oil instead of olive when roasting the vegetables, tasted incredible! Would definitley reccomend trying that.

d3gu's picture

Made this delicious soup today, very easy and quick! Instead of using sundried tomato paste & puree, I just roasted some sundried tomatoes along with everything else and it turned out great :)

dwatson27's picture

Made for the first time today. Very tasty! Will be serving as a soup dish and using any leftovers as a stock for homemade chicken curry. Lovely.
5 stars

bevtabor's picture

Gorgeous soup, sweet and full of flavour. Followed the recipe. Felt it needed a little more stock. Husband loved it. Will make again!

Falkirkscottie's picture

Didn't have plum tomatoes and purée to hand so I used Italian chopped tomatoes with a hint of basil and 1/2 jar of Ragu sauce. Followed the recipe for everything else and the result was delicious. Definitely a keeper and a recipe that will on my rolling menu. Thanks for sharing

Jen1961's picture

Super easy and full of flavour. I didn't have tomato paste so I added an extra tbsp of tomato purée. My favourite soup to date. Thanks for sharing.

james888's picture

Delicious Soup! Will definitely be making this again. I read some of the earlier comments and tips before making and I also added a sweet potato. I didn't have any sun-dried tomato paste, used 1/2 teaspoon of chilli flakes and 1/2 teaspoon of paprika. I used 3 x romano peppers as thats what I had in the fridge, 250g mixed piccolo tomatoes with plum tomatoes (only because I sometimes find tomatoes too over-powering) Blended it and then pushed it through a sieve....perfect! I loved it, my husband loved it and the workman laying our floor :)

parkerchrissy's picture

Great soup - just before serving I fried some chopped up chorizo. Served the soup with a blob of crème fraiche and the crispy chorizo. Was gorgeous - and would make with or without the topping

sarawallace's picture

Delicious soup! I added a chopped leek to the celery (as there was one in the fridge) & used paprika rather than chilli flakes. When blended, I pushed the whole lot through a sieve & served with a swirl of cream on the top. Lovely.

cailindee's picture

Fabulous recipe! I created an account just to comment that this is the best soup I've made/tasted - gorgeous fresh flavour and the perfect thick texture. Will definitely be adding this to my list of regular recipes! I used a mixture of small plum tomatoes, tiny piccolo tomatoes, and cherry tomatoes - all roasted on the vine for extra flavour - and for once I didn't feel any need to make changes after making it for the first time. 5 stars!

jaroo's picture

I made this without the celery and tomatoes and it was delicious!

funke_munke's picture

easy and delicious :)


Questions (1)

Jen1961's picture

I've tried to work out calorie count per portion and got 196 per 1/4 portion. Can anyone confirm that this is about right please?

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