Name: Balsamic Roasted Red Pepper & Tomato Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3
Cuisine: English
Ingredients: Large Roasting Dish; Food Processor; 10 Large Tomatoes, Quartered & Deseeded *; 1 Onion, Peeled & Quartered; 2 Red Peppers, Deseeded & Quartered; 4 Cloves of Garlic, Peeled; 2 tbsp Balsamic Vinegar; 1 tbsp Olive Oil; Salt, To Taste; 3 Fresh Sprigs of Rosemary; 3 tbsp Tomato Puree; 450 ml Vegetable Stock

Jump to Printable Recipe

This time of year, we finally admit to ourselves that we’ve massively over indulged and our body is craving some goodness. Like me, I bet a lot of you don’t actually like vegetables all that much and almost have to ‘force feed’ yourself reluctantly.

This is why I love soup. You can literally fill yourself to the brim with ALL THE GOODNESS and actually enjoy eating it! Just like my quick and easy minestrone recipe, this gorgeous balsamic roasted red pepper & tomato soup recipe will have you feeling great again in no time. Did I mention it tastes amazing and is super easy to make??

If you’re looking for a more straightforward recipe you should absolutely check out my cheap and easy tomato soup recipe!

Balsamic Roasted Red Pepper & Tomato Soup Recipe

Here is what you will need to make approx 1 litre. (Serves 2-3)

10 Large Tomatoes, Quartered & Deseeded *
1 x Onion, Peeled & Quartered
2 x Red Peppers, Deseeded & Quartered
4 x Cloves of Garlic, Peeled
2 tbsp Balsamic Vinegar
1 tbsp Olive Oil
Salt, To Taste
3 Fresh Sprigs of Rosemary
3 tbsp Tomato Puree
450ml Vegetable Stock

*You don’t have to deseed the tomatoes, I just personally don’t like the seeds in as they tend not to blitz very well so are prevalent in the final soup. If you choose not to deseed them – only use 250ml Vegetable Stock.

Essential Equipment

Large Roasting Dish
Stick Blender or Food Processor

Preheat your oven to 180°C/Fan 170°C.

Then, if you haven’t already, prep all the vegetables (tomatoes, onion, peppers & garlic) and throw them into your large roasting dish.

Next, drizzle over the balsamic vinegar, the olive oil and some salt to taste. Mix well then poke in the rosemary sprigs.

Then pop it into the oven for 50 minutes, mixing a little half way through the cooking time. They should be soft and just starting to brown.

Remove the rosemary sprigs then add in the tomato puree and the stock. Give it a little mix around.

Next, you can either blitz it right there in the roasting dish with a stick blender (a little messy if the sides are short!) or you could transfer to a large bowl and stick blend/transfer to a food processor and blitz until smooth.

Either way, you are now the proud owner of the nicest tomato soup in the history of the world! You can reheat it in a saucepan and serve straightaway or you can freeze in Pour and Store bags for a later date.

I cannot stress enough just how simple, healthy & down right delicious this Balsamic Roasted Red Pepper & Tomato Soup recipe is! Of all the vegetables I actually eat – roast vegetables are always my favourite. Roasting them just brings out all the sweet, natural gorgeousness from within and turns them into something quite special.

I hope I’ve helped you realise that trying to eat a little better doesn’t mean you have to eat boring salad all day every day – you can enjoy marvellous soups like this!

Until next time my lovelies.

Miss KitchenMason

Like this post? You’ll love my Simple Butternut Squash Slow Cooker Soup.

Loved this Recipe? Pin it!

Balsamic Roasted Red Pepper & Tomato Soup Recipe

Yield: 3 Servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This gorgeous Balsamic Roasted Red Pepper & Tomato Soup recipe will fill you up with all the good things in life!

Ingredients

10 Large Tomatoes, Quartered & Deseeded *
1 Onion, Peeled & Quartered
2 Red Peppers, Deseeded & Quartered
4 Cloves of Garlic, Peeled
2 tbsp Balsamic Vinegar
1 tbsp Olive Oil
Salt, To Taste
3 Fresh Sprigs of Rosemary
3 tbsp Tomato Puree
450 ml Vegetable Stock

Essential Equipment

Large Roasting Dish
Food Processor

Instructions

Preheat your oven to 180°C/Fan 170°C.
Place the tomatoes, onion, red pepper and garlic into a large roasting dish.
Add the balsamic vinegar, the olive oil and some salt to taste. Mix well then poke in the rosemary sprigs.
Bake in the oven for 50 minutes. Mix half way through the cooking time.
Remove the rosemary sprigs then add in the tomato puree and the vegetable stock.
Stir well then puree transfer to a food processor and blitz until smooth.

Notes

*You don't have to deseed the tomatoes, I just personally don't like the seeds in as they tend not to blitz very well so are prevalent in the final soup. If you choose not to deseed them - only use 250ml Vegetable Stock.

You can reheat this in a saucepan and serve straightaway or you can freeze in Pour and Store bags for a later date.

Easy Balsamic Roasted Red Pepper and Tomato Soup Recipe