Roasted red pepper and tomato soup

Roasted red pepper and tomato soup.
Roasted red pepper and tomato soup.


  • Makes 6–8 portions.
  • Suitable for freezing.
  • To skin the tomatoes, immerse them in boiling water for a few minutes, them pick/pull off the skin with the aid of a knife-tip.


  • 6 red peppers, halved and deseeded
  • 8 tomatoes, skinned and halved
  • 2 tablespoons extra virgin olive oil
  • salt and ground black pepper
  • 1 tablespoon chopped fresh basil (plus a bit more for garnish)
  • 1 medium onion, finely chopped
  • 2 garlic gloves, chopped
  • 900ml /1½ pints vegetable stock


  1. Preheat oven to 190°C / 375°F / Gas Mark 6 (or buy an Aga).
  2. Place red peppers skin side up in a large roasting tin.
  3. Place tomatoes cut side up in the same roasting tin.
  4. Drizzle with 1 tablespoon of olive oil.
  5. Season with salt and ground black pepper.
  6. Sprinkle with chopped basil.
  7. Bake for 1 hour (but see next step).
  8. About 20 minutes before the hour's baking is up, heat 1 tablespoon olive oil in a large saucepan and cook the onion and garlic very gently for 15 minutes with the lid on (they should not brown).
  9. Add the roasted red peppers and tomatoes to the saucepan.
  10. Add the stock, cover, and bring to the boil, then remove from the heat and let it cool for a few minutes.
  11. Blitz.
  12. Season to taste and serve garnished with fresh basil.

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