Roasted pepper and tomato soup
Serves: 4
Prep time: 10 minsTotal time: 
Photographed by Tony Briscoe
Roasted pepper and tomato soup
Our roasted red pepper and tomato soup is a colourful, comforting soup that can also be frozen for busy lunchtimes
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
256Kcal
Fat
12gr
Saturates
2gr
Carbs
19gr
Sugars
18gr
Fibre
7gr
Protein
4gr
Salt
0.8gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 4 x 225g packs cherry tomatoes on the vine
- 4 red peppers, halved and deseeded
- 4 tbsp olive oil
- 1 stick of celery, finely chopped
- 1 onion, finely chopped
- 2 tbsp tomato purée
- 1 litre vegetable stock
- a pinch of sugar (optional)
Step by step
Get ahead
Make up to two days ahead. It can be frozen
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the tomatoes and peppers in a roasting tray, drizzle with 3 tablespoons of the olive oil, season and roast for 20 minutes until soft and slightly charred. Set aside some roasted cherry tomatoes, on the vine, to garnish the soup.
- Meanwhile, in a pan, gently cook the celery, onion and tomato purée in the remaining oil. Add the roasted tomatoes (discard the vines), peppers and stock. Bring to a boil, then simmer for 10 minutes. Blitz until smooth and season, adding a little sugar if needed. Serve the soup topped with the reserved tomatoes, if using.
