Roast Red Pepper & Tomato Soup
Member recipe

Roast Red Pepper & Tomato Soup

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(62 ratings)

Member recipe by

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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Rozbox
6th Jul, 2020
5.05
What a winner! Great find. I was a bit worried as the recipe does not call for deseeding and skinning the tomatoes or skinning the peppers after roasting. But it was a good texture and really delicious. I shall be coming back to this one again and again.
jacawe
13th Apr, 2020
5.05
Really easy and very tasty. I made it almost as written and it was excellent. To those saying too much chilli, were you using chilli flakes or powder? I would agree it would be too much chilli powder but the right amount of flakes - and I don't like it very spicy, this was perfect for me.
Neal Rogers
24th Jan, 2020
5.05
Excellent recipe. As to the questions/tips on here... 1. Yes, gas mark 4 isn't 200 degrees. I roasted the veg at 180 degrees and the end result was fine. 2. Of course you put the peppers in the mix after roasting - it's roast red pepper soup ffs! 3. I put in far more chilli than stated. And it wasn't too hot, so I guess the amount of chilli is a personal preference.
Dawn38
16th Oct, 2019
5.05
What a fab recipe!! Ive never made homemade soup before but trying to find a red pepper & tomato soup without chilli in is like gold dust so I thought I would give this a go. So simple and so moreish, even my soup hating daughter loved it. Definitely a go to for work lunches during the colder weather.
private_helen
18th Sep, 2019
5.05
I've made this previously as instructions, (but using less chilli flakes and a little more stock) and it was very easy to make and very tasty. This year I have a glut of home grown tomatoes and thought I'd use them in this soup- it is thick and quite tart which I'm guessing is from the type of tomato I was using. However, I think it could make a tasty base sauce for mince/ pasta dishes.
Fiona Macgregor's picture
Fiona Macgregor
16th Feb, 2019
5.05
This recipe has become a go to for me, one of the best soups I've ever made!
jaymedubya's picture
jaymedubya
1st Feb, 2019
5.05
This is hands down the best tomato soup I’ve ever made or eaten (even without the celery as didn’t have any in). Go easy on the chilli flakes though.
wendy parsons's picture
wendy parsons
29th Jan, 2019
Agree with others much less chilli but otherwise loved it
Ian Taylor's picture
Ian Taylor
20th Jan, 2019
4.05
I would drastically reduce the amount of chilli, it overpowers the taste of the soup.
Ashleigh Madigan's picture
Ashleigh Madigan
8th Nov, 2018
3.05
Soup is lovely, couldn't get celery so made without. I also used tinned plum tomatoes. HOWEVER, I added 1 tsp of chilli as per recipe and it is wayyy too spicy! (And I love spice!). I personally will add none or only a pinch of chilli when I make again.

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NickyRodley
2nd Jan, 2020
The oven temperature states 200C or gas 4. Gas 4 is 180C, so which should it be?
Neurochef
14th Oct, 2017
I made this soup but was left with a side of roasted peppers. I can't helo but think they're supposed to go in the soup at some point? Did I get that wrong?
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?
Ashleigh Madigan's picture
Ashleigh Madigan
8th Nov, 2018
3.05
don't use chilli or only use a pinch!
Linjay
1st Nov, 2017
Try adding the juice from a lime after blending and stir again. Even more delicious.