Roasted Tomato & Red Pepper Soup with Basil
A practical roasted tomato and red pepper soup with basil, clear UK measurements and a free illustrated three-page recipe booklet.
The Crystal Kitchen · Soup & simple lunches
Roasted tomatoes. Sweet red peppers.
A bowl worth slowing down for.
A tray of tomatoes, peppers, onion and garlic becomes a generous bowl of soup, finished with fresh basil. Roasting brings lightly caramelised edges and a lovely depth of flavour.
Serve it for a relaxed lunch with bread, or make a batch to keep in the freezer. The method is straightforward: roast, simmer, blend and taste.
Give it room
Spread the vegetables in one layer. Use two trays if needed so the edges colour instead of steaming.
Keep the juices
Tip the tray juices into the saucepan along with the roasted vegetables. They carry plenty of flavour.
Basil goes in last
Add the leaves after simmering, just before blending, for a fresh finish.
The recipe
Roasted Tomato & Red Pepper Soup with Basil
You’ll need: a large roasting tray or two, saucepan and stick blender.
Ingredients
- 800 g ripe tomatoes, halved
- 2 red peppers (about 300 g), deseeded and cut into chunks
- 1 onion (about 150 g), peeled and cut into wedges
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil (30 ml)
- 1 tbsp tomato purée
- 500 ml vegetable stock, plus extra to loosen
- 10 g fresh basil leaves, plus a few to serve
- ¼ tsp fine salt, or to taste
- Freshly ground black pepper, to taste
Method
- Heat the oven to 220°C / 200°C fan / gas 7. Spread the tomatoes, peppers, onion and unpeeled garlic over a large roasting tray. Toss with the olive oil, salt and pepper, keeping everything in a single layer.
- Roast for 35–40 minutes, turning the peppers and onion halfway through, until soft and lightly browned at the edges. Use two trays if needed. Let the garlic cool enough to handle, then squeeze the softened cloves out of their skins.
- Transfer the roasted vegetables, garlic and tray juices to a large saucepan. Stir in the tomato purée and vegetable stock. Bring to a simmer and cook gently for 10 minutes.
- Remove from the heat and add the basil. Blend with a stick blender until smooth. If using a jug blender, allow the soup to cool first and follow its instructions for warm liquids; never seal steaming soup in a blender.
- Return to a gentle simmer, adding a little extra stock if you prefer a thinner soup. Taste and adjust the seasoning. Serve hot with a few basil leaves and bread if you like.
This original recipe suggestion has not been kitchen-tested. Timings are a guide; roast until the vegetables are soft. Check stock and bread labels for allergens.
The little details
Make a lovely bowl of it
Serving ideas
Serve with crusty bread, toast or a simple cheese sandwich. A spoonful of cream is an optional finish; leave it out for a dairy-free soup and check your stock ingredients.
Make it your own
Add a pinch of chilli flakes before roasting for heat. If the soup is thicker than you like, loosen it with extra vegetable stock. Taste before adding more salt because stocks vary.
Storage and reheating
Cool promptly and refrigerate in a covered container within two hours. Eat within two days or freeze for up to three months. Defrost in the fridge and reheat until steaming hot throughout; reheat only once.
Allergy notes
Vegetable stock may contain celery, gluten or other allergens. Check every ingredient label, including any bread or optional cream. No specialist Crystal product is needed for this recipe.
Keep this one
Your illustrated kitchen companion
Three formatted pages with a full-colour cover, ingredients, roasting tips, method and storage notes.
Download your free recipe PDF ↓Free illustrated PDF · 3 pages · Print or save
Soup questions, answered
Can I use a jug blender?
Yes, but let the soup cool first and follow your blender’s instructions for warm liquids. Never seal steaming soup in a blender.
Can I freeze it?
Yes. Cool promptly and freeze in suitable portions for up to three months. Defrost in the fridge and reheat until steaming hot throughout.
Do I have to peel the tomatoes?
No. A stick blender will blend the skins into the soup, though the final texture depends on the blender. For a finer finish, pass through a sieve.
