Roasted Tomato and Red Pepper Soup

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.


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  • 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!

        • Aj

          A dessert spoon is two teaspoons, I googled it, as you should have done.

          Ella, I don’t know if you were trying to be funny or just don’t care enough to help. We don’t use the term dessert spoon in America unless we are at a nice restaurant and actually using a dessert spoon for dessert. You were being rude with your tablespoon comment.

  • 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

  • Heather

    Made this today, delicious.

  • Bethany Littleton

    Making this tomorrow 😀 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.

  • Megan Bramley

    Just made this soup, my first try at one of your recipes. Love, love, love it!! Thank you so much for sharing your amazing recipes. Attempting another soup and the energy balls tomorrow! x

  • 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

  • Kim

    hi there! This looks divine, I usually also roast cherry tomatoes, eggplant, aubergine and onions along with it

    Quickie question though, the bread in the photo, is that yours too, do you have a recipe please?
    That looks like to perfect comfort bread!

    Thank you

  • ellawoodward

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

    • Lucie Paimblanc

      The bread looks amazing too !! 😀

  • LadyNightingale

    Just tried it tonight. This is the best tomato soup recipe I have ever tried (and I have tried a few – roasted, unroasted, canned tomatoes etc). It is bursting with flavour with the mix of herbs adding wonderful depth to it! It will be my standard recipe for tomato soup and I will be making it again soon! Thanks Ella!

  • 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!!

  • Sherry Collin Trautman

    I made this glorious soup tonight, omg!!! Yum!!!! I added 2 shallots to my roasting pan with the peppers and tomatoes. Keeper! Thanks so much!!!

  • Ellie

    I love these recipes. My only concern is that I have lost 2.7 stone by doing Slimming World for the last three years and am worried that all the nuts, tahini and avocados will make me gain the weight back again. Wonder what are your thoughts? Thanks so much, buying your book today, can’t wait.

  • 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

  • Amanda Campbell

    Made something similar from your cookbook – it says 4 tablespoons of Herbs de Provence. Thought this was a lot so I just put in 2 and it was very strong still. Think the recepie should say 2 teaspoons???
    Also made the pea and mint soup – how easy and how very very delicious!!

  • ellawoodward

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

  • Chrissy247

    Going to make this tomorrow, bought your book and have enjoyed so many dishes from it. Can you freeze this soup once it’s made? Thanks so much for your lovely creations x

  • ellawoodward

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

  • Marianne Pilolli

    This is far better than any canned soup or soup from a restaurant! So vibrant and it made me feel good. Usually soups give me digestive problems from additives and oils. Love these simple recipes!!!

  • britchickinmadrid .

    This is without a doubt the best tomato soup I have ever tasted!! I can’t believe it’s so sweet without adding any sugar! I didn’t add much water, just the juices from the roasting tin, as I like soups to be thick, and realised that way it could also be used as a perfect sauce for pasta too. Thank you, Ella, for your blog and recipes – it’s all so refreshing, plus nice to know that no nasty additives are involved. So far I have made the sweet potato brownies (an acquired taste but, after eating the first 3, very addictive!), the chilli chickpeas and cinammon sweet potato wedges combination (heaven!) and the red pepper hummus (yum!). Keep up the good work!!

  • ellawoodward

    I imagine that would be fine!

  • Pamela

    This is my favourite ever soup recipe. Just did a post on my blog about it. Thanks so much for bringing this into my life!xx

  • ellawoodward

    Yes they’re the same thing x

    • SteersUright

      No, they arent the same. A high quality puree should be nothing more than good, ripe tomatoes in a blender. Tomato paste is a concentrated product that sees much of the water removed. Puree acts as a watery base for recipes while the paste, alternatively, can add tomato flavor without significantly altering the thickness/viscosity of the the soup or sauce.

  • ellawoodward

    A dessert spoon is about 10ml. Hope you enjoy the soup x

  • ellawoodward

    This is my superfood bread which you can find here –