Recipes Soups, Stews & Chili Soups James Martin Red Pepper Tomato Soup

James Martin Red Pepper and Tomato Soup

by Caroline Sciberras
0 comment 3 minutes read

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

james martin red pepper and tomato soup

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

James Martin Red pepper and tomato soup


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


For the sweet red pepper and tomato soup

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

For the ciabatta toast

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


  • 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.
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