• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » pepper

    Roasted Tomato & Red Pepper Soup

    Published: Jan 5, 2016 · Modified: May 15, 2017 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    This luscious Roasted Tomato & Red Pepper soup was created in that odd period between Christmas & New Year. There were still left overs to eat, but neither of us could face them, needing something full of zingy bouncy flavour, yet to be soothing at the same time. For some reason we had a few of those long red peppers hanging around the fridge, plus I had some tomatoes stashed away in the freezer left over from our summer gluts, so a rich, tomatoey soup seemed like just the ticket. 

    Also, I was given a shiny new food processor which I was dying to use! 

    To create extra depth of flavour, I roasted the tomatoes (direct from frozen!) in a pan with plenty of thyme, garlic & some chilli. As these were frozen, they did give out an initially alarming amount of water, but then, I figured, I'm making soup, so actually its fine, and added a bit of red wine in & some stock powder to the mix. After 45 mins or so the tomatoes had sort of caramelised on top, and the juices had cooked down into a nice tomatoey stock. 

    Now, I understand most of you won't have tomatoes in your freezer, don't worry! This soup is just as easily made by roasting fresh tomatoes with loads of herbs & garlic, and some red wine, maybe for around 30 mins instead of 45, and later adding stock when whizzing up. You'll still have some concentrated tomato juices in with the red wine that will round out the flavours nicely. 

    The other key to this delicious soup is to char the peppers whole under a grill until their skins are blackened, then put them in a bowl with a cloth over so they steam a bit, which loosens the skin &  charred bits. Then peel the skins off to reveal the gloriously smoky flesh, discarding the seeds & stem, ready to blitz in with the tomatoes once they're done in roasting in the oven. 

    This soup comes out souper (sorry) creamy with no added butter or cream, the roasted garlic helps here I think, as does whizzing the whole roasted tomatoes, seeds and all. 

    Garnish as you like.. with herbs & crunchy breadcrumbs is nice.  It's also brilliant served with some crunchy on the outside, squidgy in the middle garlic bread. 

    this recipe

    Roasted Red Pepper & Tomato Soup

    Louise-Claire Cayzer
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Servings 4

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 4 Ramiro ((long pointy) red peppers)
    • 800 g tomatoes ((I used random ones so whatever you have around))
    • 3-4 sprigs of thyme
    • ½ teaspoon oregano
    • 4- 5 cloves garlic
    • ½ cup red wine
    • 1 teaspoon marigold stock powder
    • 2-3 Tbs olive oil
    • Extra water as needed to create the desired soup consistency
    • Salt & Pepper

    Instructions

    • In a large oven dish add the tomatoes, thyme, oregano, garlic & oil.
    • Roast in a medium oven (gas mark 6/200C) for ½ hour or until the skins of the tomatoes start to colour.
    • Add in the wine and stock powder & give it all a stir. The tomatoes should be breaking up & giving out their juices, return to the oven & roast for another 10 - 15 mins or until the juices are reduced a little.
    • Meanwhile, put the peppers whole under the grill, blistering and burning their skin until almost black all over.
    • Once done, put them into a bowl, & cover with a cloth. This keeps the steam in whilst they cool down and helps loosen their skin. Then, once cool enough, peel & remove the stem & seeds.
    • Add the peppers & all the tomato mix into a blender & whizz together until creamy & smooth.
    • Put the now silky puree into a saucepan, taste & add salt & pepper, and/or extra water if needed and bring to a simmer.
    • Serve in bowls, sprinkled with herbs and some crunchy breadcrumbs or croutons.
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More pepper

    • Summer Holiday Sardinian Caponata
    • A plate of roasted red pepper hummus.
      Smoky Roasted Red Pepper Hummus without Oil

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew
    • Brussel sprouts in a bowl, ready to eat.
      Marinated Brussel Sprouts with Sticky Balsamic

    Tofu Lover? These are for you...

    • Collage of smoked tofu dishes.
      Delicious Vegan Smoked Tofu Recipes
    • Sticky Miso Tofu in a bowl with some chopsticks picking up a piece.
      Sticky Miso Tofu- Air Fried or Oven Baked
    • Collage of different silken tofu recipes including cheesecake, frittata and mini frittatas
      Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Prawn toasts on a plate
      Vegan Sesame Tofu 'Prawn' Toast

    Vegan Dinner Inspo

    • A bowl of spaghetti arrabbiata ready to eat.
      Spicy Spaghetti Arrabbiata Pasta
    • Tomato soup with black beans in a bowl ready to eat.
      Spicy Roasted Tomato Soup with Black Beans
    • A bowl of cream harissa pasta with a fork in it, ready to eat.
      Creamy Harissa Pasta with White Beans
    • Butterbean Stew with a spoon scooping up some stew.
      Easy Smokey Butter Bean Stew

    Craving something sweet?

    • A piece of vegan carrot cake with a fork.
      Yummy Vegan Carrot Cake with Aquafaba: Egg Free
    • Raspberry and White Chocolate Blondie Squares ready to eat.
      White Chocolate and Raspberry Blondies
    • A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up.
      Vegan Pumpkin Swirl Brownies
    • Apple cake on a cooling rack. It has been cut into pieces and a bite is taken out of one piece.
      Apple Cake Tray Bake
    • Citrus Cake on a plate, decorated with slices of orange and lemon ready to cut.
      Vegan Lemon & Blood Orange Upside Down Cake
    • chocolate vegan Zucchini muffins in a stack
      Chocolate Vegan Zucchini Muffins
    Join the facebook group.

    Recipes you're all loving!

    • Delicious Tofu Dessert Recipes
    • A piece of cake with vegan cream cheese frosting on it.
      Easy Dairy Free Cream Cheese Frosting
    • A plate of butter bean hummus with some crackers next to it.
      Creamy Butter Bean Hummus
    • Vegan Banana Raspberry Muffins ready to eat o n a plate.
      Banana Raspberry Muffins with Choc Chips

    Lovely Lentils

    • A bowl of lentil bolognese with spaghetti.
      Basic Vegan Lentil Bolognese
    • Two bowls of lentil soup and some flatbread on the side.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • A lentil and beetroot burger on a bun.
      Amazing Beetroot & Lentil Burgers
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme