Roasted Red Pepper And Tomato Soup

This roasted red pepper and tomato soup is packed full of flavour and perfect for a cold night, or when you are not feeling too well.

When I set the challenge for this week, to make use of peppers (capsicums), I had not yet seen the Vinatics theme for the month. As soon as I saw that they were doing a vegetarian theme, and one of the dishes was a Red Pepper and Tomato Soup, I knew what I was going to make. Poor David, he had to get soup two nights in a row. I took some inspiration from PinkPolkaDot who used some smoked paprika in the soup she made. This soup is hot and spicy, and you can decide how much hot paprika to add to your dish. It was lovely the next day, warmed up for lunch. I served it two ways – one with coriander and one with cream, and I don’t think either one was a clear winner as they were both good. I would even have combined the two if there had been more coriander to hand.

Roasted Red Pepper And Roasted Tomato Soup
Roasted Red Pepper And Roasted Tomato Soup
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Roasted Red Pepper and Roasted Tomato Soup Recipe

Recipe Category: Soup
All Rights Reserved: An original recipe from Lavender and Lime


  • 5 red peppers (capsicums), cut in half and deseeded
  • 30 mls olive oil
  • 6 roma tomatoes, cut in half
  • 2 baby leeks, sliced
  • 2 ribs celery, sliced
  • 500 mls vegetable stock
  • 1.25 mls hot paprika – you can add more if you like it hot and spicy but I would not go beyond 2.5mls
  • salt to season
  • 1 small handful coriander, chopped, for garnishing
  • 15 mls cream (optional)


  • preheat the oven to 180° Celsius
  • place the peppers flesh side down in a roasting pan
  • drizzle with some olive oil and bake for 20 minutes
  • place the peppers into a glass bowl and over with cling film
  • reserve the juices
  • place the tomatoes flesh side down in the roasting pan
  • drizzle with some olive oil and bake for 15 minutes
  • heat the remainder of the olive oil in a soup pot
  • sauté the leeks and the celery until soft
  • peel and roughly chop the peppers
  • add the peppers and the reserved juice to the pot
  • peel and roughly chop the tomatoes
  • add them and the juices, plus any roasting liquid to the pot
  • add the vegetable stock and paprika and simmer for one hour
  • add salt to taste
  • purée until smooth
  • serve with your choice of garnishes

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15 thoughts on “Roasted Red Pepper And Tomato Soup

  1. Always, but always peppers contribute a flavoursome addition to tomato soup, I love adding red peppers to my tomato sauce for pasta…Delcious! x

  2. This is one of my favorite cold weather soups. I love anything made with peppers. I hope you have a great day. Blessings…Mary

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