Fiery Roasted Red Pepper & Tomato Soup


I have been loving soups this winter, they are so warming and comforting and easy to heat up once you have made a big batch. This roasted red pepper and tomato soup is packed with veggies and chili to add an extra fiery element to the taste that really will warm you up! It is perfect served with some toasted brown sourdough on a cold January day. This soup also freezes perfectly, so make one batch (or two!) and keep some portions in your fridge or freezer for when you need something yummy to eat quickly!


Fiery Roasted Red Pepper & Tomato Soup

Serves: 4

Time: 1hr



4 pointed red peppers

6 vine tomatoes

1 carrot

3 cloves garlic

1 red onion

1 red chili 

400ml vegetable stock

2 tsp oregano

1 tbsp balsamic vinegar

Olive or rapeseed oil

Salt & pepper



1. Preheat your oven to 200c 

2. Roughly chop your peppers, onions and carrots - there is no rhyme or reason to this just get them chopped to roast.

3. Slice the tomatoes and chili in half.

4. Add the veggies and chili along with the peeled cloves of garlic to a baking sheet and drizzle with oil. Roast for 20min until the vegetables are tender.

5. Add all of the roasted ingredients to a food processor and blend until smooth.

6. Put the blended ingredients in to a saucepan over low heat.

7. Stir in the vegetable stock, balsamic vinegar, oregano and salt and pepper to taste.

8. Simmer for 10-15 min to let the flavours mingle!

9. Serve with warm brown bread and a bit of creme fraiche on the top.