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Home Cooking and Baking by Sarah Trivuncic

Roast Tomato and Pepper Soup

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This roast tomato and pepper soup has a garlicky kick and can be served with basil oil, grated Grana Padano and some toasted focaccia.

Updated 2025 · Originally in partnership with Aldi (2015).  

Roast tomato and red pepper soup topped with basil oil and shaved grana padano cheese served in pattern light blue bowls, smaller white dishes of the toppings are to the side. Save

Tasty nutritious soup from fresh vegetables

As I write it’s late January and 6-7 weeks since pay day. The weather was bright at the weekend so we took soup in flasks to the beach for a cheap day out. A tasty warming lunch dish that wouldn’t blow the new year healthy eating plan.

Nobody wants to feel deprived when saving money or eating healthily. This roast tomato and pepper soup was a meal to look forward to and visually appealing.

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Making hearty winter soup with low cost ingredients

Supermarket Aldi invited me to beat the January blues with a perked up exciting shopping basket that cost less than my usual shop at Tesco. I was able to buy all my ingredients at Aldi, right down to the shallots.

A small black knife on a wooden chopping board with finely chopped shallots; whole shallots, celery sticks and small carrots lie around this and plastic vegetable packaging and an olive oil bottle are in the background. Save

First I made a soffrito type base of shallot, carrot and celery.

Soffrito of chopped onions, celery and carrots being fried in a stainless steel saucepan on the gas hob. Save

I fried this in olive oil.

Golden vegetable stock in a stainless steel pan with wooden spoon. Save

Then I added water and seasoned with salt.

Vegetable stock, strained from simmered vegetables, in a stainless steel bowl. Save

When the diced vegetables had stewed for around 30 minutes I strained the liquid off and set aside. (I boxed up the soft cooked veggies to mix into a pasta sauce – no waste).

White oven dishes containing chunky pieces of tomato, red pepper and garlic cloves. Save

At the same time I had been roasting some tomatoes with whole peeled garlic cloves and strips of pepper.

Two white square oven dishes filled with roast tomatoes, garlic cloves and red and orange pepper strips. Save

I let these roast for around 50 minutes.

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Afterwards I decanted the roasted tomatoes, peppers and garlic into the Vitamix power blender jug and poured over the liquid from soffrito.

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And blended for around 1 minute on high.

Then it was time to decant the lovely thick soup into a flask and hit the beach! We love visiting Whitstable, it’s a seaside town in Kent with a pebble beach. From our home in Walthamstow, east London, we can get there in under 90 minutes.

I’ve been visiting Whitstable since the early 90s – although it’s changed a lot lately, and invaded by Air BnB second home owners.

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Ted wasn’t impressed by our bracing walk on Whitstable beach but wrapped up warm, it was a nice sunny day for it. The tide was out, so Ted couldn’t throw pebbles in the sea today. Our soup was very satisfying on this bright winter afternoon.

Can you freeze roast tomato and pepper soup?

We had leftover soup to enjoy again for lunch this next day. If you are not eating the leftover soup within a couple of days, you can freeze it. To save space use freezer bags, although it is less wasteful and cheaper to use washable tupperware style containers.

Toppings to put on roast tomato and pepper soup

At home I added a drizzle of basil oil and scattered over grated Grana Padano. Vegetarians should check any hard cheese is not made with animal rennet. Other ideas might be croutons, chopped herbs or miniature balls of mozzarella cheese.

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Print Recipe
5 from 2 votes

Roast Tomato and Pepper Soup

This roast tomato and pepper soup has a garlicky kick, is vegetarian and suitable for home freezing. Increase quantities to batch cook.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Light Meals, Soup
Cuisine: Mediterranean, Vegetarian
Keyword: garlic, red peppers, roast tomatoes, soup
Servings: 4
Calories: 108kcal

Equipment

  • Blender either a stick blender or power blender, whichever you have

Ingredients

  • 400 g tomatoes (on the vine is good)
  • 4 garlic cloves peeled
  • 3 peppers red, yellow or orange, deseeded and cut into thick strips
  • 1 tbsp olive oil (or rapeseed or vegetable oil)
  • 2 sticks celery diced
  • 3 small carrots (Chanteney not essential)
  • 4 shallots finely chopped
  • 1 litre water
  • salt to season
  • pepper to season

Instructions

  • Preheat the oven to gas 5 / 190c. Dice the shallots, celery and carrot.
    A small black knife on a wooden chopping board with finely chopped shallots; whole shallots, celery sticks and small carrots lie around this and plastic vegetable packaging and an olive oil bottle are in the background.
  • Slice the vine tomatoes in half and remove the stalks. Place in a small oven dish with the peeled garlic cloves. In another dish, arrange the pepper strips. Drizzle olive oil and scatter some salt over the tomatoes, garlic and peppers.
    White oven dishes containing chunky pieces of tomato, red pepper and garlic cloves.
  • Roast in the oven for around 30 minutes until softened and slightly blackening around the edges.
    Two white square oven dishes filled with roast tomatoes, garlic cloves and red and orange pepper strips.
  • Meanwhile, over a medium heat in a frying pan, heat a tablespoon of olive oil and lightly fry the diced celery, carrot and chopped shallot.
    Soffrito of chopped onions, celery and carrots being fried in a stainless steel saucepan on the gas hob.
  • When softened add 1 litre water and bring up to the boil and simmer for around 30 minutes to create a vegetable stock. Add salt and pepper to taste.
    Golden vegetable stock in a stainless steel pan with wooden spoon.
  • Strain the cooked vegetables from the vegetable stock and set aside to use elsewhere (such as in a pasta sauce).
    Vegetable stock, strained from simmered vegetables, in a stainless steel bowl.
  • When the peppers, tomatoes and garlic are roasted, place these in the power blender jug and add the vegetable stock. Fit the lid and blend on high until completely smooth. (Or use a stick blender if that's what you have).
  • Reheat the soup in a saucepan then serve or decant into a flask.
    Roast tomato and pepper soup for a winter picnic, served in light blue plastic mugs and with a vintage striped blue and white flask.
  • To make the basil oil, blend most of a small basil plant’s leaves with around 3 tbsp extra virgin olive oil. Drizzle this green liquid over the soup when serving as well as scattering with grated Grana Padano and salt if desired. Serve with toasted focaccia bread rolls.
    Roast tomato and red pepper soup topped with basil oil and shaved grana padano cheese served in pattern light blue bowls, smaller white dishes of the toppings are to the side.

Notes

You can use 1 large onion instead of 4 shallots.
Oil can be olive, rapeseed or infused garlic oil, or a vegetable oil. The photos show Extra Virgin but that was just what I had around and is neither ideal nor necessary.
 

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Alternative recipes using extra roast tomatoes

If you have too many roast tomatoes you could pop them onto my quick red pepper and feta tart which also uses roast tomatoes. It won’t matter if they’re pre-cooked, just pop them on with the peppers.

You can never have too many roast tomatoes added to a red pasta sauce, such as my giant penne pasta dish, pennoni with mussels (Aldi sell mussels by the way!). They’re also great with my meatball casserole Moroccan tagine.

I am sharing this Vitamix roast tomato and pepper soup with Extra Veg – organised by Michelle and Helen also Credit Crunch Munch, organised by Helen and Camilla

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