Roasted tomato and pepper soup

    45 min

    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.

    32 people made this

    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 in English (1)


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