Balsamic Roast Red Pepper and Tomato Soup

This post may contain affiliate links. Where I make a small commission on purchased items, at no extra cost to you. See my disclosure for details.

It gets to January, and we finally admit to ourselves that we’ve massively over indulged, and our body is craving some goodness!

This is one of the great things about soup. You can literally fill yourself to the brim with ALL THE GOODNESS in such a quick and easy way! Just like my quick and easy minestrone recipe, this gorgeous balsamic roasted red pepper and 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! And for a meatier dish, try beef and pepper soup.

Balsamic Roasted Red Pepper and Tomato Soup – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

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

• 10 Large Tomatoes, Quartered and Deseeded *
• 1 x Onion, Peeled and Quartered
• 2 x Red Peppers, Deseeded and 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 (1 + 3/4 Cup) 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. And are prevalent in the final soup. If you choose not to deseed them – only use 250ml (1 Cup) Vegetable Stock.

Essential equipment

• Large Roasting Dish
• Stick Blender or Food Processor

Instructions

Preheat your oven to 180°C/Fan 170°C/356ºF.

Then, if you haven’t already, prep all the vegetables (tomatoes, onion, peppers and 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 and down right delicious this Balsamic Roasted Red Pepper and Tomato Soup recipe is! Of all the vegetable cooking styles – 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!

Loved this Recipe? Pin it!

Continue to Content

Roast Red Pepper and Tomato Soup Recipe

Yield: 3 Servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

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

Print

Ingredients

• 10 Large Tomatoes, Quartered and Deseeded *
• 1 x Onion, Peeled and Quartered
• 2 x Red Peppers, Deseeded and 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 (1 + 3/4 Cup) Vegetable Stock

Essential Equipment

• Large Roasting Dish
• Food Processor

Instructions

1. Preheat your oven to 180°C/Fan 170°C/356ºF. Then 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.
2. Bake in the oven for 50 minutes. Mix half way through the cooking time.
3. Remove the rosemary sprigs then add in the tomato puree and the vegetable stock.
4. 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. 

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Serving Suggestion

Reheat in a saucepan until piping hot, and serve with some crusty bread.

Storage

If you're not eating this straight away, cool and store covered in the fridge for up to 2 days. Or you can freeze for another day. Defrost thoroughly in the fridge before reheating, and use within 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  SCANPAN Classic 34 x 22 cm Roasting Pan
• 
  Braun MultiQuick 1 MQ100 Soup Hand Blender - White

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 665mgCarbohydrates: 40gFiber: 10gSugar: 25gProtein: 7g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.