This Red Pepper Tomato Soup is so quick and easy to make, and brings together the best flavours of autumn. It’s naturally paleo, vegan, dairy free & gluten free too!
Yay! Happy soup season :)
Along with slipper boots and layers, soup is one of my top 3 favourite things about autumn!
Red Pepper Tomato Soup
This red pepper and tomato soup ticks all the boxes by being nutritious, healthy and delicious. It’s also naturally dairy free, gluten free, paleo and vegan.
But best of all it’s on the table in just 30 minutes.
Please take the ingredients amounts as a guideline rather than a rule.
If you have a glut of tomatoes, add more. If you got a killer deal on red peppers, then increase the amount you use.
Also if you like a little kick to your food, add a splash of Sriracha or Tabasco as you’re blending.
Make the soup your way, with what you have on hand.
Do I need to remove my red pepper and tomato skins?
Personally, I don’t bother in this recipe.
Once the soup is cooked it is then blended into a smooth and creamy soup. The skin is broken up by this process enough to not be at all noticeable.
Also, the skin of both peppers and tomatoes contains insoluble fibre which is good for your digestive system.
Do I need to roast red peppers before making soup?
Nope, not at all. By roasting them you bring in another level of flavour so if you have time then do feel free.
However if you are after a quick and easy soup recipe then add them to the pan raw.
The simmering process will cook them perfectly.
Can I use tinned tomatoes or red peppers from a jar?
Yes! And yes! Just substitute rough amounts and be sure to drain the peppers first as they are often in a brine which will make your soup too salty or vinegary.
Tinned tomatoes can be used straight from the can, with the juice and seeds.
As both products are already cooked, you can reduce cooking time too!
I hope your family enjoy this red pepper tomato soup.
It is certainly one of the quickest recipes you can have on hand when time is tight and tummies are rumbling!
Please do let me know in the comments, or on social if you go it a go!
A quick and simple soup that blends the best flavours of autumn.
- 1 tbsp oil
- 1 onion chopped
- 3 red bell peppers
- 3 cloves garlic chopped
- 6 ripe tomatoes chopped
- 500 mls stock
- salt and pepper
- Hot sauce (optional)
Heat the oil in a large pan, then sauté the onion, pepper & garlic for about 5 minutes.
Add all the tomatoes and stock, cover, and simmer for 15 minutes.
Purée with a stick blender, or allow to cool a little before pouring into a food processor to whizz until the soup is smooth and creamy.
Season with salt & pepper and add a dash of hot sauce if you like a little heat.
If your soup is thicker than you like, simply add a splash or freshly boiled water from the kettle. Bring back back to a gentle boil stirring well until it is the consistency you prefer.
I originally published this recipe way back in 2012, but gave it a little freshen up in 2018 as those old photos were B A D :)