Roasted Tomato & Red Pepper Soup

Ingredients

• 400 glarge tomatoes (approximately 6)
• 2red peppers
• 3 clovesgarlic
• 300 mlsemi-skimmed milk
• 500 mlvegetable stock
• 1 tbspbasil (fresh or frozen)
• 1 tspsalt
• 1/2 tsppepper
• 1 tbspolive oil

Instructions

1. 1

   Prepare the vegetables

   Heat the oven to 180°C fan-assisted or 200°C without a fan. Chop the tomatoes and peppers and put them in an ovenproof dish with the garlic cloves, salt, pepper and basil.

2. 2

   Roast the vegetables

   Drizzle the vegetables with the olive oil, then roast for 30 minutes.

3. 3

   Use a soup maker

   If using a soup maker, transfer the roasted vegetables to it, removing the garlic skins first. Add the stock and milk, then select the smooth setting; cooking takes around 20 minutes.

4. 4

   Cook in a pan

   If you are not using a soup maker, put the roasted vegetables in a large pan with the stock and milk. Bring to the boil, then simmer for 15–20 minutes before blending.

5. 5

   Strain before serving

   Whichever cooking method you use, pass the soup through a fine sieve before serving.

What is roasted tomato and red pepper soup?

This Mediterranean-inspired soup combines tomatoes and red peppers with garlic and basil, then blends them with stock and milk. Roasting the vegetables before simmering gives them time to soften and develop a deeper flavour.

The recipe keeps the seasoning simple and strains the finished soup for a smooth result. It works well as a light lunch, especially alongside crusty bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 4g protein, 12g carbs, 7g fat.

The recipe’s carbohydrates come mainly from the tomatoes and peppers, while olive oil and semi-skimmed milk contribute most of the fat. The milk and vegetables also provide some protein, though the recipe lists 4 g per serving. For a more balanced plate, serve it with crusty bread and add a protein-rich accompaniment if desired.

The vegetables and seasoning

Tomatoes and peppers: Chop them into pieces that will fit comfortably in the roasting dish. The recipe uses large tomatoes and two red peppers as its flavour base.

Garlic and basil: Roast the garlic cloves with their skins on, then remove the skins before adding them to a soup maker. Fresh or frozen basil is specified; add it to the dish before roasting.

Roasting for flavour

Even roasting: Arrange the chopped vegetables in an ovenproof dish and drizzle with the measured oil. Roast at 180°C fan-assisted or 200°C without a fan for 30 minutes, as specified in the method.

Doneness: The recipe does not give a separate visual test, so follow the stated roasting time before moving on to the stock and milk.

Choose your cooking method

Soup maker: Transfer the roasted vegetables, peeled garlic, stock and milk to the machine. Use its smooth setting; the recipe gives an approximate cooking time of 20 minutes.

Pan: Put the same ingredients in a large pan, bring them to the boil and simmer for 15–20 minutes. Blend the soup after simmering.

Blending and straining

Smooth texture: Blend the pan-cooked soup before straining it. If you used a soup maker, pass the cooked soup through the sieve before serving.

Fine sieve: Straining is part of the method whichever cooking route you choose. Work the soup through the sieve to leave a smooth consistency.

What to serve with it

Crusty bread: Serve it alongside the soup for a simple lunch, as suggested in the recipe description. The bread is an accompaniment rather than an ingredient in the soup.

A small bowl: This soup can also be served on its own when you want a lighter meal.

Recipe notes & tips

• Use an ovenproof dish with enough room for the chopped vegetables.
• Keep the garlic cloves whole during roasting so they are easy to peel afterwards.
• Remove the garlic skins before putting the vegetables into a soup maker.
• Follow the soup maker’s smooth setting for its cooking cycle.
• Blend the pan-cooked soup before passing it through the fine sieve.

Variations

• Extra basil: Add more basil if you want its flavour to come through more strongly.
• Fresh basil: Choose fresh basil in place of frozen, as the recipe allows.
• Frozen basil: Use frozen basil when fresh is unavailable.
• Bread on the side: Serve with crusty bread for a more substantial lunch.

Common mistakes to avoid

• Skipping the roast: Roast the vegetables for the full 30 minutes before adding the liquid.
• Leaving garlic skins on: Peel the roasted cloves before adding them to the soup maker.
• Boiling throughout: For the pan method, bring the soup to the boil, then reduce it to a simmer for 15–20 minutes.
• Skipping the sieve: Pass the finished soup through a fine sieve whichever method you use.
• Blending too early: With the pan method, simmer the soup before blending it.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, stirring occasionally.

Frequently asked questions