This delicious Roasted Red Pepper and Tomato Soup is easy to prepare and full of flavour. Better still, it’s ready in less than 30 minutes and is only 278 calories!
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The trouble with skins…
I’ve had quite a few goes at roasted tomato and red pepper soup in the past, but always found that, no matter how much you blend the soup, you always get left with an unpleasant texture caused by the tomato and red pepper skins which just won’t blend fully.
Up till now there have been two solutions to this: sieve it, or individually remove the skins before blending. Since both of these options are somewhat tedious (especially the latter, since I prefer to use cherry tomatoes!), and I really don’t do tedious, time-consuming food (!) I have generally avoided making roasted tomato and red pepper soup in favour of other, easier and less labour intensive soups.
Perfectly smooth soup at last!
This was until I got my Froothie Optimum G2.3 Power Blender. This baby can blend anything!! (And believe me I’ve thrown a few challenges at it lately! You can check out my review here if you want to see an example of the crazy challenges I’ve set this machine.)
Well it got me to thinking, I wonder if it can blitz through those tough tomato skins and make super smooth roasted red pepper and tomato soup too? Worth a try!
And just to give my Froothie Optimum G2.3 a proper test (and to make my soup taste even better) I threw some red onions and garlic into the roasting tray too, for extra flavour. Then, after roasting everything for half an hour, transferred the veggies to my Froothie and whizzed it up on the fruit and veg setting (which takes just 1min 30secs!).
The result was this rich, creamy and delicious roasted tomato and red pepper soup that is SUPER SMOOTH – result!!
Roasted red pepper and tomato soup perfection!
The only trouble was it was a little bit too rich, if you know what I mean (yes there is such a thing…even for me!). I knew just what it needed… something creamy to tone it down slightly. So I threw in 100g of mascarpone and hey presto… roasted red pepper and tomato soup perfection!
Need to make this vegan or dairy free?
If you need to make this vegan or dairy free there are two ways to go: either add in about 100ml coconut milk instead of the mascarpone, or add in handful of cashew nuts and a splash of water to get the consistency right. Both versions are just as fab as the mascarpone version, just slightly different.
What to serve with roasted red pepper and tomato soup
For me the perfect accompaniment to homemade soup is fresh homemade bread…
You could try my Simple White Bread, my Pumpkin Seed and Rye Soda Bread, or my Easy Wholemeal Soda Bread.
Easy Wholemeal Soda Bread
Can you freeze roasted red pepper and tomato soup?
Absolutely! This roasted red pepper and tomato soup freezes really well.
If you like this recipe…
…you might also like:
Roasted Red Pepper And Tomato Soup
Ingredients
- 500 g red and/or yellow cherry tomatoes
- 2 red and/or yellow peppers deseeded and roughly chopped
- 2 red onions peeled and chopped into wedges
- 8 cloves garlic skins removed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 30 g basil
- 100 g mascarpone
Instructions
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Place the tomatoes, peppers, onions, garlic, oil, salt and pepper in a large roasting tray and toss to coat the vegetables evenly in the oil, salt and pepper. Arrange everything in a single layer and place in your preheated oven.
- Roast the veggies for 30 minutes, then remove from the oven and tip into your blender along with the basil and mascarpone. Blend, using the fruit and veg setting for 1min 30 secs, or until smooth.
- Serve with homemade bread.
Notes
- To make this vegan or dairy free , either add in about 100ml coconut milk or add in a handful of cashew nuts and a splash of water to get the consistency right, and blitz until smooth.
- If you are using a different blender try 1-2 minutes on high and check the consistency, continue blitzing until smooth. Depending on what kind of blender you use, you may find you need to sieve your soup in order to achieve a perfectly smooth consistency.
- Suitable for freezing
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
I am a Froothie ambassador and this post contains affiliate links, which means if you buy a Froothie product using my links, I will get a small commission, but it will not cost you a penny more. Please rest assured I only recommend products that I like and find helpful in the kitchen and think my readers will like too.
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Jo Allison - Jo's Kitchen Larder says
Hi Eb, Soups are my “go to” lunches throughout most of the week and yours looks absolutely gorgeous. Roasted peppers and tomatoes are such beautiful combination and I will be trying it for sure. Pinned for later! x
Eb Gargano says
Aw, thanks Jo – soup makes such an easy peasy lunch, doesn’t it…especially as you can make it in bulk and then all you have to do is reheat – yey! Do let me know what you think if you make it!! Eb x
Cliona Keane says
As always this recipe looks gorgeous Eb! I’ve definitely got to get me one of those Froothie blenders! This looks so creamy and smooth, it’s obviously a very effective gadget. I don’t think I’ll ever get over how beautiful your recipes are though!
Eb Gargano says
Aw, thanks Cliona – honestly, my Froothie blender is amazing! Just can’t get over how powerful it is – the skins of tomatoes have always been the reason I haven’t made much tomato soup – until now!! Now there will be no stopping me 😀 And thanks for your lovely kind comments about my photography…I have been working really hard on it, but I am always really perfectionist and get frustrated as I can always see the flaws in my photos – it’s so nice to hear them described as beautiful 🙂 Eb x
Monika Dabrowski says
This soup is gorgeous Eb! I love healthy fuss free recipes such as this one – just roast, blitz and eat!
Eb Gargano says
Thank you Monika 🙂 Fuss free recipes is what I am all about – and I do my best to make them healthy too (well, most of the time 😉 ) Eb x
Julie's Family Kitchen says
Homemade soups are usually my preferred option for lunch, as it’s such an easy way of getting veggies into your diet. Your creamy tomato and roasted red pepper soup looks gorgeous, and I love your tip about adding mascarpone. 🙂 #CookBlogShare
Eb Gargano says
Thanks Julie – soups are a great lunchtime option, aren’t they? The mascarpone is a really great way to make it creamy and just takes the edge off the richness – plus it adds so much yumminess 😀 Eb x
Kirsty Hijacked By Twins says
Mmmmm yes please! I love tomato soup and when you add roasted red pepper it really adds a depth of flavour. I would love a large bowl of this soup any day! Thank you for sharing with #CookBlogShare x
Eb Gargano says
Thanks Kirsty – totally agree about the roasted peppers – so good! Eb x
Jacqui Bellefontaine says
What a lovely combination. Your soup looks so thick and satisfying. Bet it would taste amazing with your wholemeal soda bread
Eb Gargano says
Thanks Jacqui – they really do go so well together! 😀 Eb x
Jenny Paulin says
your soup has such a wonderful colour to it and looks so wholesome and delicious too. I love thew flavours you have used too x
Eb Gargano says
Thanks Jenny – it’s such a delicious combination! And yes – I just love the colour too – so vibrant!! Eb x
Kate - gluten free alchemist says
Can’t beat a good tomato soup. Sounds like the blender worker a treat for it!
We have a permanent stash of roasted tomatoes in our freezer as we always roast and freeze the glut form the garden each year. The flavour is so intense….. We often blend them for pasta sauces too! x
Eb Gargano says
The Froothie Optimum 2.3 is amazing for tomato soup – I just couldn’t get over how well it handled the skins (which have pretty much driven me crazy up till now!). Love your idea of roasting and freezing roasted tomatoes – totally agree about the amazing intense flavour! I’m pretty sure this would work brilliantly as a sauce for pasta too – going to have to try that, now!! Eb x
Angela / Only Crumbs Remain says
Oh. My. Goodness! i definitely need one of those in my life! As much as I love tomatoes, I have to say that I hate tomato skins (well that’s maybe a strong word but you know what I mean i’m sure Eb!) – they just never disappear do they! That’s just the perfect answer, and it really does look that there is no sign of them in your gorgeous soup!
Angela x
Eb Gargano says
I was seriously impressed, Angela. Those skins have driven me mad on occasion, and meant that, up until now, I tended to avoid making tomato soup and made other easier soups instead…I just haven’t got the patience for all that sieving! But now with my lovely Froothie I can made tomato soup to my heart’s content – and so easily too!! Eb x
Corina says
Oh yummy! I love these type of rich and creamy soups and I’m also getting blender envy again. I usually use my handheld stick blender for soups and although it works fine it would be nice to get one of these blenders one day! Thank you so much for sharing with #CookOnceEatTwice x
Eb Gargano says
Thanks Corina – I won’t lie…it’s a fab blender and it makes fab thick and creamy soups!! Much better than the stick blender. And so fab for making a big batch and freezing for another day! Eb x
Mel says
I love tomato soup, and I also love roasted pepper soup, so I can imagine tomato and red pepper soup would be amazing! Your photos, as always, are beautiful! Thanks for joining in with #FreeFromFridays.
Eb Gargano says
Hahaha, yes – if you love tomato soup and roast pepper soup, you will definitely like this!! And thanks so much for your lovely comment about my photos – means a lot – especially coming from you!! Eb x
Kat (The Baking Explorer) says
This soup sounds so yummy and looks lovely and creamy too
Eb Gargano says
Thanks Kat – it really is – and so quick and easy to make! 😀 Eb x
Lesley says
I made this soup last night for my lunch today, I’m lucky there’s any left as it’s delicious. I always make my own soups and this one will be a welcome new addiction to the list. Simple to make and packed full of flavour.
Eb Gargano says
Thank you so much for your lovely comment, Lesley! So pleased you liked it – simple but packed full of flavour is what I aim to do with all my recipes, so glad it’s come across well in this recipe! 😀 Eb x
Kate | Veggie Desserts says
What a gorgeous soup! And the Optimum blender is such a fab gadget.
Eb Gargano says
Thanks Kate! Isn’t it just? So perfect for blitzing through tough tomato skins and creating perfectly smooth soup! Eb x