Tomato & Roasted Red Pepper Soup

Tomato & Roasted Red Pepper Soup

As the amber hues of autumn swiftly paint our days, we find ourselves reaching for comfort in the form of heartwarming dishes. Our Tomato and Roasted Red Pepper Soup is a tribute to the fleeting beauty of this season, capturing the essence of autumn’s produce in a bowl.

This recipe is an ode to the simple pleasures that come with the changing leaves and the crisp air, a reminder to savour each moment and each flavour. Join us in embracing the season’s swift passage with a soup that’s as nourishing for the soul as it is for the body. 


  • 6 large spray-free tomatoes, halved
  • 2 red bell peppers, deseeded and halved
  • 1 large onion, quartered
  • 3 cloves of garlic, unpeeled
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 cups vegetable stock
  • A pinch of sugar (optional)
  • Fresh basil leaves for garnish
  • Double cream or crème fraîche for serving (optional)


Preheat your oven to 200°C.

Place the tomatoes, red peppers, onion, and garlic cloves on a baking tray.
Drizzle with olive oil and season with salt and pepper.

Roast in the oven for about 45 minutes, or until the vegetables are charred and soft.

Once roasted, allow the vegetables to cool slightly, then peel the garlic cloves.

Transfer the roasted vegetables and garlic to a large pot. Add the vegetable stock and bring to a simmer.

Blend the soup using an immersion blender until smooth. If you prefer a thinner consistency, you can strain the soup through a sieve.

Taste and adjust the seasoning, adding a pinch of sugar if needed to balance the acidity.

Serve hot, garnished with fresh basil leaves and a swirl of double cream or crème fraîche if desired.

Enjoy this delicious soup with a slice of crusty bread for a comforting meal. 

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