It definitely feels like soup season right now! The kind of weather where all you want is something warm, cozy, and comforting. That’s why I LOVE making this Roasted Tomato and Red Pepper Soup. It’s full of flavor, super easy to make, and perfect for lunches or dinners. Plus, it goes so well with a toastie or a nice chunk of crusty bread. Yum!

Method in Detail

1. Roasting the Tomatoes

Start by preheating your oven to 200°C (about 400°F). While the oven is heating, chop up your tomatoes. Feel free to use a mix of large tomatoes and cherry tomatoes for a variety of flavor and texture. Place them in a large roasting tray in a single layer so they roast evenly. Drizzle the olive oil over the tomatoes, then sprinkle them with chilli flakes, mixed Italian herbs, and season generously with salt and pepper. Pop the tray into the oven and let the tomatoes roast for 30–35 minutes. About halfway through the roasting time, give them a good stir to make sure they cook evenly and don’t stick or burn. Roasting helps bring out the natural sweetness in the tomatoes and adds a lovely depth to the soup.

2. Cooking the Base

While the tomatoes are roasting, it’s time to get your soup base going. In a large pot or saucepan over medium heat, add a splash of olive oil and the finely chopped onion. Cook the onion gently for around 5–7 minutes until it becomes soft and slightly golden. This brings out its natural sweetness and forms a flavorful base. Once the onion is softened, add the minced garlic and cook it for another 1–2 minutes, just until it becomes fragrant. Be careful not to let it burn, it should smell warm and inviting, not bitter.

3. Combining the Ingredients

Once the tomatoes are done roasting and your onion and garlic are ready, it’s time to bring everything together. Carefully pour the roasted tomatoes into the pot with the onions and garlic. Then, add the chopped roasted red peppers, your choice of stock or bone broth, and the creme fraiche. Toss in a generous handful of fresh basil don’t worry about chopping it too finely; it’ll get blended later. Stir everything together so the flavors start to mix and mingle.

4. Simmering for Flavor

Bring the pot to a gentle simmer and let it cook for about 10–15 minutes. This step is key! Simmering helps all those delicious ingredients blend together and deepen in flavor. The creme fraiche starts to melt into the soup, making it creamy and smooth, while the basil infuses everything with a fresh, herby aroma.

5. Blending the Soup

After the simmering is done, turn off the heat and let the soup cool for a few minutes before blending. This is especially important if you’re using a traditional blender hot soup can build up steam and cause the lid to pop off. Once it’s cool enough, blend the soup until smooth and creamy. You can use a hand blender directly in the pot or transfer it in batches to a blender. If you like a little texture, you can blend just part of the soup and leave the rest chunky.

6. Serving and Topping

Now your soup is ready to serve! Pour it into warm bowls and finish each one with a dollop of creme fraiche, a sprinkle of chilli flakes for a bit of heat, and a few fresh basil leaves on top. The result is a warm, creamy, slightly spicy soup that’s packed with flavor and comfort.

Necessary Tools

To make this recipe super smooth, here’s what you’ll need:

A large roasting tray
A sharp knife and cutting board
A big pot or saucepan
A blender (hand blender or regular)
Stirring spoon
Measuring spoons/cups

Roasted Tomato & Red Pepper Soup

Recipe by Simon Davies

0.0 from 0 votes

Cuisine: SpainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

2 tbsp olive oil
1.5 kg tomatoes, chopped (I used a mix of big and cherry tomatoes)
1 tsp chilli flakes
2 tsp mixed Italian herbs
1 onion, finely chopped
3 cloves garlic, minced
1 x 400g jar roasted red pepper (drained and chopped)
500 ml stock or bone broth
200g creme fraiche (plus more for topping)
Large handful of fresh basil (keep a few leaves aside for topping)
Salt and pepper to season

Directions

Preheat your oven to 200°C (about 400°F).
Put your chopped tomatoes in a roasting tray. Drizzle with olive oil, sprinkle over chilli flakes, Italian herbs, salt, and pepper.
Roast the tomatoes for 30–35 minutes. Stir them halfway through to cook evenly.
While they’re roasting, cook the onion in a pan with a little olive oil until soft.
Add in the garlic and cook for another 2 minutes.
Now, add the roasted red peppers, your freshly roasted tomatoes, stock or bone broth, creme fraiche, and a handful of basil. Stir everything together.
Let it simmer for 10–15 minutes. This helps all the flavors blend together beautifully.
Blend it all until smooth. (Careful it’s hot!)
Serve your soup in bowls and top with a swirl of creme fraiche, a sprinkle of chilli flakes, and some fresh basil leaves.

Notes

Don’t skip stirring the tomatoes halfway through roasting; they might burn on the edges.
Let the soup cool a bit before blending if you’re using a regular blender hot soup can pop the lid off!
Add salt slowly and taste as you go. The stock or broth might already be salty.
If your tomatoes are very juicy, you can reduce the stock amount slightly to make sure your soup isn’t too watery.

Serving Suggestions

This soup is a superstar all on its own, but here’s how I love to serve it:

With a cheese toastie (melty cheese + crusty bread = magic)
With buttery garlic bread
Add some croutons on top for a little crunch
Pair with a grilled chicken sandwich for a heartier meal

Fun Fact

Did you know that tomatoes were once thought to be poisonous? In the 1700s, people avoided them because they belonged to the nightshade family. Now, they’re one of the most loved fruits in the world! Yep, tomatoes are technically a fruit!

Conclusion

This Roasted Tomato & Red Pepper Soup is like a big warm hug in a bowl. It’s perfect for chilly days, super easy to prep, and packed with goodness. I love making a big batch so I have leftovers for the next day. It tastes even better after sitting overnight! Whether you pair it with a toastie, some garlic bread, or enjoy it just on its own, this soup is bound to be a favorite in your home too.