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Roasted Tomato and Red Pepper Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely fresh and sweet tomato and red pepper soup.

A lovely fresh and sweet tomato and red pepper soup.

Ingredients

Serves: 3-4

Metric Cups
  • 800 grams tomatoes (preferrably left to ripen in a sunny kitchen and then halved or quartered depending on the size, or left whole if cherry tomatoes)
  • 1 large red onion (cut into chunky slices)
  • 2 red peppers (deseeded and cut into chunky pieces)
  • 6 cloves garlic (left whole in skins)
  • olive oil (a generous drizzle)
  • sea salt
  • black pepper
  • 500 millilitres vegetable stock (or chicken stock - I use the liquid concentrated stuff added to hot water)
  • tabasco (a few dashes, to taste)
  • 28¼ ounces tomatoes (preferrably left to ripen in a sunny kitchen and then halved or quartered depending on the size, or left whole if cherry tomatoes)
  • 1 large red onion (cut into chunky slices)
  • 2 red bell peppers (deseeded and cut into chunky pieces)
  • 6 cloves garlic (left whole in skins)
  • olive oil (a generous drizzle)
  • sea salt
  • black pepper
  • 18 fluid ounce vegetable broth (or chicken stock - I use the liquid concentrated stuff added to hot water)
  • tabasco (a few dashes, to taste)

Method

Roasted Tomato and Red Pepper Soup is a community recipe submitted by CyclingCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200C
  • Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.
  • Bake for about 30-45 minutes until the veg are sweet and just slighly charred
  • Bring the stock to the boil and add the Worcestershire and tabasco sauces
  • Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skinsAdd the rest of the vegetables
  • Puree using a hand blender, but not too smooth - a bit of texture is very nice here.
  • Preheat the oven to 200C
  • Add the tomatoes, red bell peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.
  • Bake for about 30-45 minutes until the veg are sweet and just slighly charred
  • Bring the stock to the boil and add the Worcestershire and tabasco sauces
  • Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skinsAdd the rest of the vegetables
  • Puree using a hand blender, but not too smooth - a bit of texture is very nice here.
  • Additional Information

    You could serve this with a drizzle of basil infused olive oil or even basil pesto on top. I served this with Rachel Allen's Irish focaccia bread, and that was absolutely perfect!

    You could serve this with a drizzle of basil infused olive oil or even basil pesto on top. I served this with Rachel Allen's Irish focaccia bread, and that was absolutely perfect!

    Tell us what you think

    What 8 Others have said

    • Made this tonight and it was delicious!! Very simple but also very good. Will definitely be putting this in my go-to for fresh tomato recipes. Thanks!

      Posted by tmarie on 25th August 2016
    • I made this for a dinner party on Saturday and it was super easy and was a hit! Definitely will make this again - thanks for sharing!

      Posted by SarahScarth on 25th July 2016
    • Cooked this soup yesterday and the outcome ws delicious!!! I am absolutely in love with this recipe! Going to cook it often!

      Posted by AnaSer on 18th November 2015
    • Made this soup with bags of cherry tomatoes that were going cheap.  It's gorgeous.  The addition of the red pepper and onion and lots of garlic cloves added immensely to the flavour.  I sieved my soup to make it smooth I don't like seeds and there was a huge abundance of them but the end result was a pan of beautiful smooth velvety rich tomato soup.

      Posted by alderwyck on 17th January 2015
    • Lovely soup .....like the way you make it too just throw everything in the oven.  Agree with the other posts no need to sieve the soup at all!!  Get into soup making poster. Definetly making this one again.  Great texture and body Mmmmmmmmmm!!

      Posted by Sereta on 1st November 2014
    • Absolutely the best tomato soup recipe I've tried. I used a drizzle of chilli-infused oil at the roasting stage instead of Tabasco. Like above, I really like a roughly blended, textured soup so pulsed it with a hand blender and deliberately left chunks and seeds. Very nice.

      Posted by StuartBrown on 5th January 2014
    • Made this for my daughter who is vegetarian. Packed full of flavour and far more superior to any shop bought soup. I added a couple of cayenne chillis from my garden and used up all the cherry tomatoes from my harvest. I must admit I disagree with the comments above, I like a bit of texture so did not strain. Thank you!

      Posted by Clareyboo on 26th August 2013
    • Tried this using cherry tomatoes. Lovely flavours but would strain next time as skins and the odd tomato pip were present in every spoonful - not to everyone's idea of texture.

      Posted by aeallan on 28th January 2013
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