Roasted Tomato, Red Pepper & Garlic Soup

Watching what I spend is so much easier when I bring a packed lunch to work and this soup is one of my favourites! I tend to make a batch on Sunday evenings and then get at least two good bowls from this recipe. I think there are 2 secrets to a great tomato soup. The first is roasting the tomatoes. So many people don’t and add sugar to compensate but it really doesn’t match up. The second secret is to strain the soup. It’s an extra effort and a bit of a mess but it will transform the soup completely.



  • 8 tomatoes
  • 1 large red onion
  • 2 romano red peppers (these have a much stronger flavour than the regular bell pepper)
  • 5 cloves of garlic
  • 1 tin chopped tomatoes
  • 1 pint vegetable stock
  • salt, pepper & olive oil.



  1. Preheat your oven to 200 degrees and grab a large roasting tin.
  2. Quarter your tomatoes and pop them in the tin.
  3. Slice and de-seed the peppers – try to cut them into thick strips rather than tiny little pieces. Add to the baking tray.
  4. Peel and crush the garlic cloves and add these to the tin too. Season with salt and pepper and drizzle a little bit of olive oil over all the vegetables.
  5. Bake in the oven for at least 45 minutes but do check them after 20. They will begin to turn black from charring. That’s okay but it’s wise to give them a shake or a mix around to stop them from charring completely.
  6. While the tomatoes and peppers are in the oven, peel and chop the red onion. Grab a big pot and drizzle in some oil. Toss in the onion and allow to cook slowly on the hob – give them 20 minutes at the very least. We want them really soft.
  7. Once your tomatoes have roasted (you’ll see the skins peeling off them and the garlic will easily turn to mush when pressed with the back of a spoon), tip them out of the baking tray and into your pot with the onions. Stir and break down further using a wooden spoon. Leave to cook on a very low heat for another 10 minutes or so.
  8. Now, turn up the heat and add the vegetable stock and the chopped tomatoes. Stir while it comes to the boil.
  9. Take the soup off the heat and blend it all together with a hand blender. Allow to cool slightly.
  10. Now, grab a large bowl and a sieve to strain the soup. Put any remaining chunky bits into a small bowl and pop them in the fridge for later. This will make the best foundation to your next pizza or pasta sauce! Definitely don’t throw it away.
  11. To serve, warm the soup back up slowly and grab some good quality bread. Yum!


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