Roasted Tomato and Red Pepper Soup

Roast Tomato and Red Pepper Soup-8

Hi, Today I am sharing a really easy Roasted Tomato and Red Pepper Soup, it is so easy for midweek cooking and tastes great too.

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When I am shopping for tomatoes I alway pick them up and smell them first, to make sure I pick the best smelling tomatoes 🙂

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If you need to get some more colour on your tomatoes, move them to the top shelf of the oven for the last 5 minutes.  Don’t forget to remove any of the vines and stems off the tomatoes after cooking them.

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As ingredients are all different and we all have different tastes, I would add the basil and cream in small amounts and taste as you go.  Add the chilli to your taste but I would definitely add some as it just makes the soup.  If you are using a strong balsamic vinegar add 1 tablespoon however it will also depend on your tomatoes and your taste.

The seeded bread in the above picture will be coming on Friday 🙂

I hope you enjoy xx

(Recipe inspired from Jamie Oliver – Jamie’s 30 Minute Meals)

Roast Tomato and Red Pepper Soup

Recipes of My Art
Servings 4


  • 800 g cherry tomatoes
  • 3 medium peppers roughly cut up into quarters
  • 2 garlic cloves
  • 1 red chilli halved and seeds removed
  • 2 medium or 3 small celery sticks roughly cut
  • 1 large red onion roughly cut
  • 1 small bunch of basil
  • 30 ml - 60ml of cream optional
  • 1 - 2 tablespoons balsamic vinegar
  • salt and pepper
  • olive oil


  • Preheat the oven to 220°C.
  • Place the tomatoes, peppers, chilli on a oven tray, peel the garlic and crush with the back of a spoon and place on the tray along with some of the tomato vine stems. Drizzle over a 2 - 3 tablespoons of olive oil and season with some salt and pepper. Give it a good mix and place in the oven for 20 minutes or until the tomatoes and peppers have some good colour on them.
  • In a medium pot at a tablespoon of olive oil and add the onion and celery with a little bit of salt and cook until the onions have softened. Add the balsamic vinegar and continue to cook on a medium heat, reduce the heat if needed.
  • Remove the tray from the oven, and remove the vine stems then add all the contents and the juice to the pot.
  • Using a stick blender, blend the soup until smooth, add half the basil and blend again. Check the seasoning and adjust if necessary. If needed add the rest of the basil and some cream.
  • If the soup is too thick add a tiny bit of water and warm through.
  • 'Decorate' if and as you wish too but just some freshly cracked pepper will do the job.


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