Tomato and roasted pepper soup

    1 hour 20 min

    Red peppers are roasted under the grill, then cooked with tomatoes, garlic, paprika and thyme. The soup is pureed and thickened with a roux to create this creamy, slightly spicy, tomato soup.

    57 people made this

    Serves: 6 

    • 3 red peppers
    • 1 teaspoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 4 large tomatoes - peeled, seeded and chopped
    • 1 1/2 teaspoons dried thyme
    • 2 teaspoons paprika
    • pinch of sugar
    • 1½ litres chicken stock
    • salt and freshly ground black pepper, to taste
    • pinch cayenne pepper
    • dash of chilli sauce
    • 2 tablespoons butter
    • 1 ½ tablespoons plain flour
    • 6 tablespoons soured cream

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. To roast the peppers: rub oil on peppers and put them under a hot grill until blackened, turning often. Place in a clean bag and seal. Let rest for 15 minutes, then rub off skin; pull out core and seeds. Chop peppers; reserve one chopped pepper for adding to the soup later.
    2. Heat olive oil in a pot over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in tomato, peppers (except reserved pepper), thyme, paprika and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
    3. Stir in chicken stock, salt, pepper, cayenne pepper and chilli sauce. Bring to the boil then reduce heat. Simmer, partially covered, for about 25 minutes.
    4. Strain soup, reserving juices. Place strained vegetables in a food processor or blender and process until fairly smooth. Add puree back into juices.
    5. Melt butter and stir in flour; cook for 1 minute. Stirring slowly, add the pureed soup. Add reserved chopped pepper and bring to the boil. Lower heat and simmer for 5 minutes.
    6. Ladle into bowls and top with a tablespoon soured cream before serving.

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    Reviews in English (251)


    Not as thick and creamy as I like my soup but still really yummy even my fussy 5yr old enjoyed it x  -  20 Jan 2017


    Very good recipe. I took some liberties as I was short on time, and still had a great result. I used a large jar of purchased roasted red peppers. I also used a large can of diced tomatoes, and veggie broth instead of chicken broth. I ended up with all the ingredients simmering away in the pot and then used my immersion blender to puree everything right in the pot. Excellent flavor and seasonings. I also added some dry mashed potato flakes to thicken it up at the end instead of the butter/flour. Thanks for a great recipe!  -  02 Jun 2003  (Review from Allrecipes US | Canada)


    I really dislike tomato soup out of a can, but have had wonderful tomato soup in restaurants. This recipe was exactly what I was looking for! I made it for my book club and all the gals raved about it. I did make a few changes. First, I used canned diced tomatoes. I also sauted two chopped red peppers and used one roasted red pepper from a jar, putting them all in at the same time instead of reserving one for the end of the recipe. Instead of making the roux I added some cornstarch to a bit of the broth, stirred until smooth, and then mixed that into the soup. Finally, instead of the sour cream I added a few tablespoons of cream to the entire batch before serving. Wonderful!  -  01 Mar 2005  (Review from Allrecipes US | Canada)