Roasted tomato and pepper soup

Roasted tomato and pepper soup


9 people made this

About this recipe: A tasty and easy to make creamy soup with roasted tomatoes and roasted red peppers. If you don't have a bouquet garni, use a variety of mixed dried herbs to taste.

Serves: 6 

  • 8-10 ripe tomatoes, halved
  • 2 red peppers, quartered
  • olive oil
  • salt and black pepper to taste
  • 900ml vegetable stock
  • 1 bouquet garni
  • double cream to taste

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Put the tomatoes and peppers in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast in a preheated 200 C / Gas 6 oven until soft and the skins slide off the tomatoes easily.
  2. Remove the tomato skins then add the tomatoes and peppers to a large pan. Add the stock and bouquet garni and simmer for 10 minutes.
  3. Remove the bouquet garni and transfer soup to a blender and process until smooth. I cheat and use a slotted spoon to just transfer the lumpy bits to the blender, then transfer back to the pan.
  4. Add double cream to taste, then stir and simmer for a few minutes to heat through.


You can use single cream but it will be a very thin soup.

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Reviews (1)


Nice easy tasty soup. I added a little spice to it. Have just made and ate two bowls - 28 Dec 2015

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