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bowl of soup deep red

Roast Red Pepper And Tomato Soup

Delicious soup full of flavour and nutritious too!
Prep Time 5 mins
Cook Time 1 hr
Course Soup
Cuisine British
Servings 4
Calories 86 kcal


  • 1 tablespoon groundnut or sunflower oil or several sprays of OneCal
  • 1 red onion peeled and sliced
  • 2 garlic cloves peeled
  • 2 large red peppers sliced with pith removed
  • 2 large tomatoes
  • 1 400 g tin of chopped tomatoes
  • 1 pint vegetable stock
  • 1 large teaspoon dried basil


  • Pre heat the oven to 180 degrees C
  • Place the onion slices, pepper, chopped tomato and garlic cloves on a baking tray
  • Drizzle or spray with oil
  • Cook in the oven for 25 minutes until charring
  • Meanwhile add the stock, basil and chopped tomatoes to your soupmaker or in a saucepan
  • If not using a soupmaker, heat gently on the hob until simmering otherwise add straight to soupmaker
  • When the vegetables are roasted, slice up more finally and add to soup maker (or saucepan)
  • Set the soup maker to a smooth soup (or combine ingredients and then blend)
  • Reheat as necessary and season to taste
  • Serve with your favourite bread
Keyword easy soup recipe