Get our free weekly email

Healthy Roasted Red Pepper and Tomato Soup with Fresh Tomatoes

Calories: 444kcal|Fat: 28.5g|Carbohydrates: 40.7g|Protein: 8.2g | 45

Recipe
What You Need
Pin
Review

This post may contain affiliate links. Read my disclosure policy.

Add tomatoes, red peppers, shallots and garlic to a baking tray, sprinkle with salt and drizzle generously with olive oil. Serve the roasted red pepper and tomato soup with pepper buttered toasted ciabattas.

The roasted red peppers and plum tomatoes bring a natural sweetness to the soup. The ciabatta toast with pepper and chive butter is also a unique addition, providing a delicious accompaniment to the soup.

Why You’ll Like It

Mediterranean Flavors
As someone from the Mediterranean, I can’t resist the vibrant combination of sweet red peppers and juicy plum tomatoes. I was pleasantly surprised to find out this recipe is actually an adaptation from British chef James Martin.
Layered with Flavor
The addition of banana shallots and roasted garlic brings depth and complexity to the soup, making it a true standout dish.
Red Pepper Chive Butter Toast
Do I even need to say more? This toast is irresistible, even on its own, without the soup.
Simple and Budget-Friendly
This recipe perfectly matches my philosophy: you don’t need to splurge for a delicious family meal.

For The Perfect Red Pepper And Tomato Soup

Red peppers – Make sure to remove the charred skin from the roasted red peppers to achieve a smooth and velvety texture in the soup. The original recipe from James Martin doesn’t roast the red peppers but I prefer to roast the peppers in the hot oven with the other veggies. It’s important that you cut them in half, remove the seeds, and place them skin-side up on an oiled baking tray.
Spice – For a spicier kick, you can add a pinch of chili flakes or a dash of hot sauce to the soup.
Texture – If you prefer a chunkier soup, you can blend the ingredients less, leaving some texture in the final result.

What You’ll Need

Veggies for Roasting – Red peppers, banana shallots, plum tomatoes, and garlic cloves.
Oil and Butter – Use olive oil to roast the veggies, and butter to sauté the roasted vegetables in the pan before adding the stock.
Stock – Choose either hot chicken or vegetable stock.
Bread – Slice a ciabatta loaf or any bread with a similar texture.
Spiced Butter – You’ll need butter, fresh chives, and 100g of jarred roasted red peppers. If jarred peppers aren’t available, you can roast extra red peppers and use those.
Variations –
- Creamy Twist: Add a splash of cream or coconut milk for a richer, creamier soup.
- Vegan Option: Substitute plant-based butter or olive oil for the butter.
- Extra Flavor: If you like a bit of spice, consider adding paprika, basil, or thyme.

Saving the Red Pepper and Tomato Soup For Later

Make ahead / Leftovers: If you have any leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
Freezing: Freeze for up to 3 months.
Only Fresh: The ciabatta toast is best enjoyed fresh, so it’s recommended to make it just before serving.

Serving The Roasted Tomato Soup

The Roasted Tomato Soup is best served hot in bowls accompanied with the crispy ciabatta toast topped with pepper and chive butter. You can also garnish the soup with a drizzle of olive oil, cream and a sprinkle of fresh chives for an extra touch.

Health Info

Calories: 444kcal
Sugar: 8.2g
Sodium: 658mg
Fat: 28.5g
Carbohydrates: 40.7g
Fiber: 4.8g
Protein: 8.2g

More Soup Recipes:

Roasted Red Pepper and Tomato Soup Recipe with Fresh Tomatoes

Author Caroline Sciberras

Servings 4 people

Calories 444

Prep Time 15

Cook Time 30

Total Time 45

Fat: 28.5g|Carbohydrates: 40.7g|Protein: 8.2g

Pin Recipe

Description

Ingredients

For the sweet red pepper and tomato soup

2 red peppers cut in half, seeds removed
2 banana shallots halved and trimmed
500 g (1lb 2oz) plum tomatoes
4 garlic cloves
2 tbsp olive oil
25 g (1oz) butter
450 ml (16fl oz) vegetable stock hot

For the ciabatta toast

100 g (3½oz) jarred roasted red peppers chopped
2 tbsp chopped fresh chives
75 g (2½oz) butter at room temperature
1 ciabatta loaf cut into slices

Instructions

For the sweet red pepper and tomato soup

Preheat your oven to 200°C (or 180°C for fan ovens) or Gas Mark 6.
Hold the peppers over an open gas flame until they turn black all around.
Place them in a bowl, cover with cling film, and let them sit for 1 to 2 minutes.
Take the peppers out of the bowl and peel off the charred skin.
Rinse the peppers under running water to remove any remaining skin.
Remove the seeds and set the peeled peppers aside.
Arrange on a baking tray the red peppers skin-side up, shallot halves (cut side down), plum tomatoes, and garlic cloves
Drizzle them with olive oil.
Bake on the top rack of the oven for about 15-30 minutes or until the shallots are cooked.
Melt the butter in a large pan over medium heat.
Add the roasted shallots, peeled peppers, and garlic.
Pour in the hot stock and cook for 5 minutes.
Puree the mixture using an immersion blender, until smooth.
Return it to the pan to warm

For the ciabatta toast

Mix the roasted peppers and chives into the butter.
Shape the mixture into a long log and wrap it in cling film.
Heat a griddle pan and drizzle a bit of olive oil over the sliced ciabatta.
Toast each side for 1 to 2 minutes, or until grill marks appear.
Serve the soup in bowls and place the toasted ciabatta topped with the pepper and chive butter on the side.

Recipe Notes

Cooking Tips: The original James Martin recipe doesn’t roast the red peppers, but I recommend roasting them with the other veggies. For best results, halve the peppers, remove the seeds, and place them skin-side up on an oiled baking tray.
Storing: Store the soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Serving: Serve the soup hot, topped with a swirl of cream or a sprinkle of fresh herbs. Pair with the red pepper chive butter toast for an extra flavour boost.
Roasting Essentials: Use red peppers, banana shallots, plum tomatoes, and garlic cloves.
Cooking Fats: Roast with olive oil and sauté with butter (or plant-based alternatives).
Stock Options: Use either chicken or vegetable stock.
Bread Choice: Ciabatta or similar-textured bread works best.
Spiced Butter: Combine butter, fresh chives, and jarred roasted red peppers (or roast extra peppers if needed).
Variations: Add cream for richness, swap to vegan ingredients if needed, and spice it up with paprika, basil, or thyme for extra flavour.