Prep Time: 15 mins Cook Time: 30 mins Total: 45 mins Yields: 4

Get ready to indulge your taste buds with a heartwarming delight – James Martin’s Red Pepper and Tomato Soup! With its vibrant blend of charred red peppers, succulent plum tomatoes, and a touch of aromatic garlic, this soup is a symphony of deliciousness that’ll warm you from the inside out. In this article, we’ll take you on a culinary journey through the step-by-step creation of this sensational soup, sharing tips, tricks, and Chef James Martin’s signature touches along the way. So, gather your ingredients, don your apron, and let’s embark on a culinary adventure that promises to leave you craving spoonful after spoonful!
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James Martin Red pepper and tomato soup
Ingredients
Units Scale
For the sweet red pepper and tomato soup
- 2 red peppers
- 2 banana shallots, halved and trimmed
- 500g/1lb 2oz plum tomatoes
- 4 garlic cloves
- 2 tbsp olive oil
- 25g/1oz butter
- 450ml/16fl oz chicken or vegetable stock, hot
For the ciabatta toast
- 100g/3 1/2oz jarred roasted red peppers, chopped
- 2 tbsp chopped fresh chives
- 75g/2 1/2oz 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 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 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.
Notes
- If you prefer, you can also roast the peppers in a hot oven. Cut them in half, remove the seeds, and place them skin-side up on an oiled baking tray. Roast for 15 minutes at 220°C (or 200°C for fan ovens) or Gas Mark 7.