Roasted Tomato and Red Pepper Soup



This is without a doubt one of my absolute favourite soup recipes. It is just so amazingly rich, warming and delicious. I love the bright red colour too. All of the ingredients are naturally wonderful, however, it is the roasting process that takes this soup to the next level as it really intensifies the original flavours, making them even more scrumptious. Even better, cooking the tomatoes and peppers in this way means that they fully absorb all the delicious aromas and tastes of the basil, rosemary, bay leaves and thyme. You really can taste the wonderfully subtle hints of each herb in every mouthful, which creates such a perfectly unique flavour.

As the weather gets colder a bowl of this will warm you right up, soothing that winter cold. I love to make a big batch and keep it in the fridge for a quick and easy lunch or snack. So healthy, so simple, so delicious.


Serves 3

- 8 plum tomatoes

- 3 red peppers

- a large handful of fresh basil leaves

- a handful of fresh rosemary

- 5 bay leaves

- dried thyme

- a 1/4 to 1/2 of a cup of water

- 3 dessert spoons of apple cider vinegar (use lime if you don’t have this)

- 3 dessert spoons of tomato puree

- olive oil

- salt and pepper to taste


Slice the red peppers into eighths, removing the centre. Then chop the tomatoes into four or five slices. Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the basil leaves, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top. Roast at 200C for 30 minutes.

Once they vegetables have finished roasting put them into a liquidizer with the apple cider vinegar, tomato puree, salt & pepper, be careful not to add the bay leaves or rosemary sticks though. As the soup blends, slowly add in the water until you reach your desired consistency. Once you have reached this pour the soup straight into bowls and serve.


  • Thomas Woodward

    Mmmm – definitely having me some soup for lunch. You’d be so proud of me Ells – I’ve had two vegetarian dinners this week. Trying to eat fewer, smaller meals, less caffeine, and lower GI. All over that stuff!

    What are you getting Livs for her birthday?

    Love you.


    • Ella Woodward

      It’s such a good soup! Very proud of your vegetarian, low GI meals. We can cook all kinds of fun things. Livs wants the double chocolate cheesecake brownies for her birthday! Can’t wait to see you tomorrow xxx

  • * Vegan Sparkles *

    Ohhh, fresh tomato and herb soup would have to be one of the most divine pleasures ever! This looks gorgeous and I particularly love the table/garden shot. SO inviting!

    • Ella Woodward

      It really is one of the best pleasures, the herbs just make it too delicious! Glad you love the photos. Have a happy thursday!

  • Shira

    Hi Ella! I’ve just started following your blog and have to say I always enjoy your posts – this is a wonderful combination and one of my favorites too :) Yours looks just beautiful and your photos are fantastic!

    • Ella Woodward

      HI Shira! I’m so happy that you found the blog and that you love it! Hope you continue to enjoy all the recipes!

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  • Sarah

    Hi Ella! So glad I found your blog! I loved the pictures of your tomato soup so much that I’m making it RIGHT now. I didn’t have fresh tomatoes on hand, so I just used canned organic fire roasted whole tomatoes. I don’t particularly like tomatoes this time of year as they’re flavorless in the Midwest, but I thought I did a good substitution. I’ll be posting it to my site soon! Thanks for the delicious recipe…can’t wait to try it! ;) Cheers!

  • Maria

    Hi Ella,

    Just made this soup, super delicious. I am on some sort of Detox (experiment) and this fitted perfectly in!



  • anita

    hi, i have a question, can we use a blender instead of a liquidizer? I don’t have one!

    • ellawoodward


  • Hadas

    Looks great very inspiring blog
    What is the bread in the picture? is there a recipe for it here?

  • Shauna

    Hi! Are dessert spoons equivalent to tablespoons? I am not familiar with this measurement. Thanks!

    • ellawoodward

      It’s very confusing, I totally agree! Tablespoons are the spoons you use to eat your breakfast :)

      • Shauna

        Wait, okay maybe we are using different terminology since I am in the US and I really do want to know if tablespoon is the same as dessert spoon. We just have two spoons, small and large to eat with and actual tablespoons and teaspoons to use for measuring when cooking. So what would be our equivalent to your dessert spoon? Thanks!

  • Shauna

    Hello. I wrote earlier about the dessert measurement and I am not sure if you saw my reply so I thought I would make a new comment with the reply. =)

    “Maybe we are using different terminology since I am in the US and I really do want to know if tablespoon is the same as dessert spoon. We just have two spoons, small and large to eat with and actual tablespoons and teaspoons to use for measuring when cooking. So what would be our equivalent to your dessert spoon? Thanks!”

    • ellawoodward

      I think it’s the equivalent to your dessert spoon then!

  • Eleanor

    Just made this and it was amazing! Can’t wait to try all your other recipes!
    You’re a star thank you so much :)

  • Jessica Kulhanek

    Is this a spicy soup? I love tomatoes but cannot handle too much spicy or hot pepper.

    • ellawoodward

      No it’s just red peppers not chilli peppers!

  • Zahra Khimji

    Hi, can you make this in a Vitamix or does it need to be roasted? I guess it wouldn’t taste quite the same huh?

    • ellawoodward

      It would taste quite different without roasting I’m afraid

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  • Jayne Veazey

    Having this soup for supper was like being in heaven for me. The taste is just so incredible. Thank you so much Ella, your recipes are amazing. Oh and we also made Socca (chickpea flour flat breads) for the first time which went very well :) x

  • ellawoodward

    Hi, I wasn’t trying to be funny! :) I have one spoon that I’m using for the recipe, and in terms of this soup it shouldn’t matter either way which spoon you use as it’s not too specific. Hope that helps, Ella x

    • Claire

      teaspoon = what you stir your tea with (use a measuring spoon) = 5ml

      dessertspoon = what you eat your food with at the table = 10ml = 2 tsp

      tablespoon = sometimes a large ‘serving’ spoon = 15ml – 3 tsp

      Measuring spoons are cheap to buy and are WAY more accurate than using whatever spoons you happen to use as your cutlery (silverware in US).

      Hope this helps x


      AJ: You come over as far ruder than Ella, I’m afraid.

  • ellawoodward

    Yay! So glad you’re trying the recipes and loving them. Hope the next soup and energy balls are delicious too! Have a lovely day, ella x

  • ellawoodward

    Yes, it is the superfood bread recipe from the blog x

  • Nataly Hernández Martínez

    I have made this soup soooo often and now im gonna cook it for my mum! I hope she will like it!! But how can she not..? And I’m also teaching her a lot about your (our) clean way of eating! She always claims that it is too time absorbing to cook healthy and I wanted to show her that I does not have to be!!

  • ellawoodward

    Hi Ellie, these foods are higher in fats but they are essential fatty acids which we need in our diet to maintain a healthy body. I focus on feeding my body with nutrients rather than counting calories. X

  • ellawoodward

    Hi Amanda, can can always use less herbs if you find it too strong for you! Have a lovely day, Ella x

  • ellawoodward

    Yes you can freeze this soup. Hope you love the book, Ella x