Name: Roasted Red Pepper and Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400g (1lb) of fresh ripe tomatoes, peeled and chopped; 2 Large Red Bell Peppers, roughly chopped; 1 medium onion, diced; 2 cloves of garlic, minced; 4 cups (960ml) of vegetable or chicken stock; 2 tablespoons of tomato paste (puree); 1 tablespoon of paprika (not smoked); 1 tablespoon of olive oil; cooking oil spray; Salt and Black Pepper; optional: pinch of red chilli flakes

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Roasted Red Pepper and Tomato Soup - a simple but delicious soup made with fresh peppers and tomatoes perfect with a grilled cheese sandwich.

large speckled brown bowl of roasted pepper and tomato soup with wooden spoon

Fresh Red Pepper Tomato Soup

This is a soup I normally make at the end of the summer with the last of the peppers and tomatoes I have grown in my garden.

It's so quick and easy to make without compromising on taste. I love a simple delicious soup like this, especially when the kids ask for grilled cheese sandwiches for dinner but I want to include some healthy vegetables.

Calories in Roasted Red Pepper Tomato Soup

This recipe serves 4 and is 100 calories per serving.

If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.

See the recipe card for full nutritional estimation.

Ingredients Notes

To make this recipe you will need the following ingredients:

Fresh ripe tomatoes: Ripe tomatoes give the soup its fresh rich flavour and natural sweetness. Peeling them helps create a smoother soup texture.
Red bell peppers: Roasting the peppers brings out their sweetness and adds a lovely depth of flavour to the soup.
Onion: adds savoury flavour and sweetness as it softens and cooks down.
Garlic: Adds extra depth and warmth that pairs perfectly with the roasted peppers and tomatoes.
Vegetable or chicken stock: Forms the base of the soup and helps bring all the flavours together. Vegetable stock keeps the soup vegetarian if preferred. Be sure to use the right ratio of stock cubes or paste to water for a balanced, tasty broth. Too little and it'll taste flat; too much and it can become overly salty.
Tomato paste (purée): Adds richness and intensifies the tomato flavour.
Paprika: Adds warmth and colour to the soup without overpowering the roasted vegetable flavours.
Olive oil: Helps the vegetables roast and caramelise beautifully in the oven.
Cooking oil spray: A light spray helps prevent sticking while keeping the recipe lighter.
Salt and black pepper: Season the soup and help balance the sweetness of the roasted vegetables.
Red chilli flakes: Optional, but add a gentle heat if you like a little spice in your soup.

Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.

See the recipe card for specific quantities and instructions.

large brown speckled bowl of roasted red pepper and tomato soup with wooden spoon in front

Variations and Substitutes

There are plenty of easy ways to adapt this roasted red pepper tomato soup depending on what you have on hand.

Swap the fresh tomatoes for canned chopped tomatoes when tomatoes are out of season.
Red peppers can be replaced with roasted jarred peppers for convenience.
Vegetable stock keeps the soup vegetarian, while chicken stock adds a richer flavour.
Add carrots, courgette, or roasted sweet potato for extra sweetness and body.
Stir in a little light cream cheese, Greek yoghurt, single cream (or half and half) or coconut milk for a creamier soup.
Add fresh basil, oregano, thyme, or parsley for extra flavour.
Increase the chilli flakes or add cayenne pepper if you like more heat.
Smoked paprika can be used instead of regular paprika for a smokier flavour.
Add cooked red lentils or white beans to make the soup more filling.
Top with croutons, grated parmesan, fresh herbs, or a swirl of yoghurt before serving.

How to Peel Fresh Tomatoes

When it comes to using fresh tomatoes for soups or sauces, most are put off because they think it is time consuming and difficult to peel the skin off.

Really there isn't much need to peel them at all, think of it as good fibre, but if you do prefer a sauce or soup with peeled fresh tomatoes, then a serrated peeler is a must. A serrated peeler is just like a regular potato peeler, but instead the blade has little teeth on it, which grips soft skins and makes them effortless to peel.

This Kuhn Serrated Peeler is my favourite one which you can purchase on Amazon.

it fit's nice in a kitchen drawer with all your other utensils too.

(As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases).

Of course you don't even need one of these fancy peelers. You can also easily peel tomatoes, by just scoring them on the bottom, blanching in boiling hot water and then the skin is easy to peel and remove.

How to make the perfect Grilled Cheese Sandwich

A grilled cheese sandwich is basically just a toasted cheese sandwich. Most households in the UK have a handy electric toasted sandwich maker that makes little pockets of toasted cheese sandwiches often filled with other variations such as beans, bacon, avocado, chicken too, whatever you fancy really.

Here on this side of the Atlantic a Grilled Cheese sandwich is generally done in a pan (usually a grill pan, hence the name - grilled cheese sandwich) and most are so high in calories, it's a daily allowance. They are usually spread with both full fat mayonnaise and butter and one of two or even more variations of cheese. There is no doubt they taste amazing, but when you are trying to be healthy it's not the best of choices especially with thick white bread.

Here in Canada the cheddar is a similar colour to Red Leicester Cheese due to it being coloured with Annatto, my favourite cheese being Baldersons Extra Old Cheddar for amazing flavour. In the USA, the processed cheese slices are often used in Grilled Cheese sandwiches, but I personally don't care much for the taste of those.

I then use spray oil instead of butter, it works perfectly for a grilled cheese and cook my grilled cheese in one of these handy Stove Top Grilled Cheese Pans.

Roasted Red Pepper and Tomato Soup in cup with grilled cheese

Storing, Freezing and Reheating

Storing

Allow the soup to cool completely before storing in an airtight container in the fridge for up to 3 days. The flavours become even richer as it sits.

Freezing

This soup freezes really well. Allow it to cool completely before transferring to freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating

Reheat on the stovetop over a medium heat or in the microwave until piping hot throughout. Stir well before serving and add a splash of stock or water if the soup has thickened too much.

More Soup Recipes

Looking for some more soup recipes? Check out some of these:

See more Soup Recipes →

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All recipes on Slimming Eats have estimated nutritional information for your convenience.

cup of Roasted Red Pepper and Tomato Soup with spoon

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Recipe Card

Yield: SERVES 4

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup - a simple but delicious soup made with fresh peppers and tomatoes perfect with a grilled cheese sandwich.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

400g (1lb) of fresh ripe tomatoes, peeled and chopped
2 Large Red Bell Peppers, roughly chopped
1 medium onion, diced
2 cloves of garlic, minced
4 cups (960ml) of vegetable or chicken stock
2 tablespoons of tomato paste (puree)
1 tablespoon of paprika (not smoked)
1 tablespoon of olive oil
cooking oil spray
Salt and Black Pepper
optional: pinch of red chilli flakes

Instructions

Preheat oven to 200c/180c fan/400f or gas mark 6
Spread out peppers on a baking tray, spray over top with cooking spray and roast for about 20-25 minutes until softened.
In the meantime add the olive oil to a deep pot over a medium high heat, add the onions and a pinch of sea salt and fry for a few minutes until golden and softened. Then add in the garlic plus optional red chilli flakes if using and fry for further few sections.
Add in the paprika and. stir until the onions are all coated.
Add in the chopped fresh tomatoes and cook just until they start to break down, add in the tomato paste and stock, bring to a boil, reduce heat, cover and simmer for 20 minutes.
Once the soup has simmered for. 20 minutes and the peppers are roasted. Add the peppers into the soup and you can roughly blend with a hand blender (i like leave it slightly chunky).
Taste and season as needed with salt and black pepper.
Garnish with fresh basil and enjoy

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
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