Roasted Tomato & Red Pepper Soup

  • Author: Ciara Attwell
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Soup


And easy and delicious recipe for homemade Tomato & Red Pepper Soup. Perfect for lunch at home, to send in a packed lunch or even served with pasta for fussy eaters.


  • 360g tomatoes
  • 2 red peppers
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 250g potatoes
  • 1 litre hot vegetable stock
  • salt and pepper to taste


  1. Preheat the oven to 200c fan.
  2. Chop the tomatoes into quarters and cut the peppers into chunks.
  3. Peel the garlic and, leaving it whole, crush with the back of a knife.
  4. Add the tomatoes, red pepper and garlic to a baking tray.
  5. Add the olive oil and oregano and mix well.
  6. Roast in the oven for 20 minutes.
  7. Meanwhile, wash the potatoes and cut them into small chunks. You can leave the skins on.
  8. After 20 minutes, remove the tray from the oven and transfer the tomatoes, peppers and garlic to a saucepan.
  9. Add the chopped potatoes and hot vegetable stock.
  10. Bring to the boil and simmer on high for 15 minutes.
  11. When cooked, blitz until smooth.
  12. Serve immediately, adding a little extra salt and pepper seasoning to the adults portion.


Leftover soup can be kept in an airtight container in the fridge for up to 2 days. Reheat on the hob or in the microwave until piping hot.

This soup can also be frozen. Defrost overnight in the fridge and reheat as above.