Roast Red Pepper & Tomato Soup

Roast Red Pepper & Tomato Soup, gluten free, dairy free, plant based, lunch

I love soup, I literally could eat a different flavour every day and not get tired of it.  The great thing about soups is you really can’t go wrong, pretty much anything works plus they are a great way to get more veggies into a meal.

There look like a lot of steps to this recipe, especially for it being a soup but I’ve given directions for if you’re roasting your own peppers or using jarred roast peppers.  This soup is easy to make and stores great in the freezer too making it a great option to double up the quantities and stocking your freezer.

Tomatoes are a rich source of vitamin C, a good source of vitamin E and A, additionally, they are a rich source of phyto-nutrients (plant nutrients) that support our health.  interestingly, our bodies can absorb the antioxidants from the tomatoes better when they are cooked as opposed to eating them raw.

Serves 4


-1 Tbsp. olive oil

-1 onion, peeled & roughly chopped

-1 large carrot, peeled, trimmed & diced

-2 sticks of celery, cleaned, trimmed & diced

-2 garlic cloves, peeled & roughly chopped

-2 Tbsp. tomato puree

-1 x 400g tin chopped tomatoes

-1 bay leaf

-1/2 tsp dried mixed herbs

-2 roasted red peppers, either from a jar or roasted by you (if from a jar, drain well)

-salt & pepper

-2 Tbsp. balsamic vinegar

How To Make

If using roast red peppers from a jar, drain well, roughly chop and set aside.  If roasting fresh red peppers, pre-heat oven to 200C/400F.  Wash the two peppers, slice in half and remove the stalks and seeds.  Place the peppers on a baking sheet lined with parchment, cut side down, and roast for about 30 minutes or until starting to char.  Remove from the oven, set aside, allow to cool then roughly chop.

While the peppers are cooking, place a medium-sized pot on the hob and heat the oil.  Add the onion, carrots and celery with a pinch of salt and cook for about 5 minutes, sitrirng often until the onions become translucent.  Add the garlic to the pan and cook for a couple of minutes until fragrant.

Next, add the tomato puree to the pan and stir in to the vegetables and cook for about 4-5 minutes, stirring regularly.

Add the tinned tomatoes, bay leaf and dried herbs and fill half the tomato can with water and add this to the pan too.  Give everything a big stir, place a lid on the pan and simmer for 15-20 minutes or until the vegetables are tender.

Turn the heat off and add the chopped roast peppers and balsamic vinegar stirring well to fully combine.  Add some salt and pepper to taste.

You can either blend the soup with a stick blender or in a stand blender, the stand blender tends to give a smoother consistency.  If using a stand blender, allow soup to cool slightly before adding it to the jug and remember to vent the lid.

Serve immediately with a swirl of coconut yoghurt, gluten-free croutons and oatcakes

Soup can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.




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