Healthy Roasted Red Pepper and Tomato Soup with Fresh Tomatoes
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.
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.
Notes
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.