Two bowls of red pepper & tomato soup with ricotta

Roasted red pepper & tomato soup with ricotta

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(15 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2

Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal306
  • fat19g
  • saturates4g
  • carbs22g
  • sugars18g
  • fibre9g
  • protein8g
  • salt0.1g
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  • 400g tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red onion, quartered
  • 2 Romano peppers, roughly chopped
  • 2 tbsp good quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, bashed in their skins
  • few thyme sprigs
  • 1 tbsp red wine vinegar
  • 2 tbsp ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • few basil leaves
  • 1 tbsp mixed seeds, toasted
  • bread, to serve


  1. Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).

  2. Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

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Comments, questions and tips

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22nd Jun, 2020
Tasty. Used balsamic vinegar and added it halfway through cooking veggies for a sweeter, less acidic taste.
5th Nov, 2017
Really didn't enjoy this soup which is a shame. I ate half a serving but couldn't finish it. My mum had the other serving, she said it was okay, but it needed salt.
jeff_paris's picture
4th Nov, 2017
Just made this. Extremely easy and delicious.
3rd Nov, 2017
Good and so easy to make, but next time I might leave out the vinegar or use balsamic because I found the red wine vinegar made the taste slightly too acidic.
Frantic Flapjack
3rd Oct, 2017
Really good soup. I did change a couple of things. I used balsamic vinegar instead of red wine vinegar and blended a couple of spoons of mascarpone into the soup instead of using ricotta. Tasted lovely.
14th Sep, 2017
Tasty, quick and easy! For a smoother finish you may want to sieve but i'm not fussed either way.
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