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This is such a great way to use slightly squishy or bruised peppers or tomatoes. It's warm and filling and requires very little attention. Once you've made it once you'll want to make it all the time.

Happy cooking!

Roasted Red Pepper & Tomato Soup Recipe 

Total Time: 45 mins

Difficulty: Level 2


3 bell peppers or ramiro - halved and seeds removed

4 garlic cloves

500g tomatoes - halved and seeds removed

1 onion - chopped

1 fresh chilli pepper 

1 tsp dried oregano

1 tsp bouillon powder

750ml boiling water

A drizzle of extra virgin olive oil

Salt and Pepper to taste


1. Preheat oven to 180°

2. Prepare tomatoes and bell peppers and place on a baking tray.

3. Meanwhile, quarter the onions, cut the garlic bulb top off, and place on the same oven tray with a fresh chilli.


4. Drizzle with EVOO and sprinkle with salt, pepper and oregano then pop into oven for 25 mins

5. Remove the tray from the oven. (optional - de-skin the peppers and tomatoes for a smoother soup)

6. Add the roasted peppers, onion and tomatoes to a pot, and pour in water, bouillon powder, and oregano. Squeeze in the garlic paste from the roasted bulb, simmer for 10 minutes then blitz.

7. Salt & Pepper to taste before serving.


Store in an airtight container in the fridge for up to a week.

Sprinkle with a few basil leaves to serve or pop some leaves in before you blitz to add a stronger basil flavour.

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