Roasted Tomato and Red Pepper Soup Roasted Tomato and Red Pepper Soup
Prep 5 minutes
Total 35 minutes
US | Metric
Roasted Tomato and Red Pepper Soup

A delicious, warming soup made with sweet cherry tomatoes and red pointed peppers. It’s delicious, healthy and incredibly easy to make – simply roast the vegetables and blend it all together. Roasting the vegetables enhances their flavour, bringing the best out of them. Using a basil-infused stock makes this recipe extra special. 

  • 500 g cherry tomatoes, halved
  • 2 large sweet pointed peppers (Romano peppers), chopped
  • 1 red onion, chopped
  • 2 large garlic cloves, whole
  • 2 tbsps extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp mixed herbs
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • ½ tsp freshly-ground black pepper
  • 200 ml good-quality vegetable stock
  • 10 g fresh basil, leaves and stems


  1. Heat your oven to 190℃.
  2. Place the cherry tomatoes, sweet pointed peppers, red onion and garlic cloves in a large roasting tin.
  3. Add the extra-virgin olive oil, balsamic vinegar, mixed herbs, sugar, salt and pepper and toss to coat. 
  4. Arrange the vegetables in a single layer. Roast for 35 mins.
  5. Meanwhile, heat the vegetable stock over high heat and bring to a boil. Remove the saucepan from the heat, stir in the fresh basil and cover. Allow the stock to infuse while the vegetables roast. 
  6. Add the roasted vegetables to a blender. Strain in the basil-infused stock and blitz until smooth. If necessary, you can thin it out by adding a little bit of stock, or you can thicken it by cooking it uncovered over medium heat for a few minutes.  
  7. Adjust seasoning, to taste, and serve with crusty bread – enjoy!