Roast Red Pepper & Tomato Soup
Member recipe

Roast Red Pepper & Tomato Soup

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(36 ratings)

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Servings

Serves 4

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

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Ingredients

  • 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.

Method

    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.

Comments, questions and tips

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RhoK25
20th Aug, 2017
5.05
Fabulous! I used tinned plum tomatoes and chilli purée instead of the suggested alternatives, but it was perfect. Will definitely make again
EMW79
19th Jan, 2017
5.05
Just made this using tin plum tomato and used fry light rather than butter and olive oil to make it Slimming World friendly. Its absolutely gorgeous. Highly recommend this recipe!
Pinkribbon
26th Nov, 2016
5.05
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
12th Jun, 2016
5.05
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
11th Jan, 2016
5.05
I use a 400g tin of plum tomatoes, & onion & garlic granules, but otherwise follow the recipe exactly. It's very tasty.
lizzyorks
10th Oct, 2015
5.05
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
24th Apr, 2015
5.05
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
31st Mar, 2015
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
10th Mar, 2015
5.05
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
13th Jan, 2015
5.05
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!!!

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Jen1961
13th Mar, 2014
5.05
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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