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!
Janie x
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 :)
Janie x
Tammy/Our Neck of the Woods says
Oooh delicious! This is exactly the kind of soup we love to eat. Thanks for sharing! I love the photo btw :)
HedgeComber says
Bless you Tammy! Thank you :)
It is a very tasty soup, if you get a chance to make it do let me know what you think
Janie x
oneandahalfacrehomestead says
Looks delicious!
HedgeComber says
Hmmm, it is! (and cheap, healthy and best of all – quick!)
Janie x
Lorilei Cochran says
“used a block of my home roasted tomatoes from the freezer for extra flavour” !!!! Love your site, just found ya! Hi there. REALLY interested to know if you describe this process on your site somewhere. THANKS!
HedgeComber says
Hi Lorilei, funny you should ask that! Here’s a link to my divine roasted tomatoes https://hedgecombers.com/2012/09/16/roasted-tomatoes/
Once roasted & cooled, either whizz them in a blender to make a thick tasty sauce, or freeze them as is to use in any recipe requiring a tin of tomatoes.
Hope you enjoy them, and thanks for taking the time to comment!
Janie x
Lori Cochran says
Thank you! I’m behind on processing home grown tomatoes and gettin really tired of the canning. Plus I love roasted canned tomatoes better than regular. Keep up the good works. BTW, loved your knowledge base and sharing on Muscovies! No birds yet, have to build a Fort Knox do to predators for chicks, ducks whatever first. Plus, my 34 yr old son hates…..”messy” and he knows full well ducks are messy. Soooo, what to do.
HedgeComber says
I know what you mean, I’ll be glad to see the back of the tomato crop this year!
Tricky re the ducks. They certainly are a messy bird, I guess it doesn’t affect us so much, as ours are down the bottom of a field, living on an island in a large pond! But they are wonderful birds with lovely temperaments, I’d be hard pushed to swap them for a more productive laying duck (which in all honesty, I probably should!)
:)
Louise says
I love this recipe – it’s so warming yet simple to make. Also, I just love soups and stews! The photo is great too with the wooden plate and spoon – it gives it a rustic feel.
Jane Sarchet says
Thank you Louise! And thanks for popping by :)
Janie x
Lisa says
Love the added red pepper in this tomato soup. It really brings out a better flavor.
Jane Sarchet says
It really does Lisa, and ups the nutritional profile too :)
Danielle Wolter says
What a great quick and easy recipe! Love roasted red peppers and tomatoes are awesome. Delicious!
Jane Sarchet says
Two flavours that were destined to be together Danielle!
Claudia Lamascolo says
This sounds delicious and comforting I love tomato soup so I know this would be a big hit for me and my family.
Jane Sarchet says
Thanks so much for your sweet comment Claudia :)
Mary Bostow says
Very pretty dish! This look amazing! I definitely want to try your recipe, and I’m sure it’s very tasty. THANK YOU!
Jane Sarchet says
Thanks Mary!
kim says
Love how warm and cozy this looks! Adding it to my menu for the week!
Jane Sarchet says
Kim, that’s just awesome! Thank you so much for taking the time to comment and I hope you and your family love the recipe :)
Janie x
Chris H says
Looks like a wonderful soup and really want to make it, so I have a question or two. Do you cut up the peppers and seed them? Or just toss whole into a pot and saute them, seeds and all? Found this unclear.
Jane Sarchet says
Hey Chris, thanks so much for getting in touch!
Personally I remove the seeds before cooking. Simply cut the pepper in half, remove all the white pith, seeds and stalk, then dice the remaining flesh.
Hope that helps :)
Janie x