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Roasted Red Pepper and Tomato Soup

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Get busy in the kitchen and cook up a delicious, warming Roasted Red Pepper and Tomato Soup. It’s literally autumn in a bowl! Super tasty – naturally vegan and oh so simple to make.

A delicious warming, comforting soup made with roasted peppers and tomatoes for a mouthwatering smoky sweet taste.

The gently spiced hit from the fennel seeds really makes this soup something special.

This tasty, easy roasted red pepper and tomato soup recipe is perfect for cold autumn days served with crusty bread for dipping in. 

bowl of roast red pepper and tomato soup with cheese rolls

Best of all it’s super simple to make! Toss all the veggies in olive oil, herbs and seasoning and roast in the oven.

Once they’re done scrape them and any juices from the tray into a blender and blitz with hot vegetable stock to make a delicious homemade vegetable soup.

So easy and so delicious! 

Ingredients For Roasted Red Pepper And Tomato Soup From Scratch

vegetable ready to roast for roast vegetable soup, homemade roast tomato and red pepper soup, easy family food from daisies and pie
  • 2 tsp fennel seeds
  • 4 large ripe vine tomatoes
  • 2 carrots – scrubbed
  • 2 pointed red peppers – deseeded
  • 1 onion
  • 4 cloves garlic
  • 2 tbs olive oil
  • pinch sea salt
  • cracked black pepper
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 pint hot vegetable stock
  • chilli oil and dill to serve

How To Make Roasted Red Pepper And Tomato Soup

oven roasted vegetables for roast vegetable soup, easy family food from daisies and pie

This is my favourite way to make soup it tastes so much better than just simmering everything in a pan. 

  • Heat the oven to 200C
  • Toast the fennel seeds in a small dry frying pan – until they start to give off a lovely fennel scent, then grind them in a pestle and mortar.
  • Cut the carrots into small chips – chop the peppers into large chunks, slice the onion into wedges and leave the tomatoes and garlic whole. Toss them into a roasting tin and drizzle over the olive oil, scatter over the fennel, basil, oregano and season with salt and pepper.
  • Roast in the oven for around 45 minutes.
  • Remove the cooked vegetables from the oven – squeeze the garlic from the skins and stir into the vegetables.
  • Scrape into the blender along with any juices.
  • Blend whilst pouring in the hot vegetable stock.
  • Serve in bowls drizzle with chilli oil and a scattering fresh dill.

Make Our Vegan Roast Red Pepper and Tomato Soup Your Way

  • Add in some pumpkin or sweet potato.
  • Make spicy roasted red pepper and tomato soup – by throwing in a couple of chillies to roast along with the vegetables.
  • Skip the fennel and throw in more chillies or smoked paprika.

Delicious Things To Top Your Soup With…

I LOVE topping soup with a few extras – you could try…

  • a spoonful of pesto swirled into the hot soup
  • a spoonful of soured cream or natural yogurt 
  • a handful of Parmesan shavings 
  • or for a vegan vegetable soup version – try sprinkling over toasted sunflower seeds, pumpkin seeds or pine nuts.
  • serve your roasted red pepper and tomato soup – with ricotta cheese on top, it’s so delicious.

What Goes Well With Homemade Vegetable Soup?

Mmmm I just think you cannot beat fresh crusty bread to dip in soup, but you could try…

  • Cheese sandwiches
  • Cheese and pepper quesadillas 
  • Cheesy nachos 
  • Crackerbreads

More Vegetarian Soup Recipes For You To Try…

  • Smoky Pumpkin Soup – (advertisement feature recipe) super tasty autumnal soup that’s bursting with seasonal pumpkin, delicious served with grilled cheese dippers.
  • Easy Minestrone Soup – tasty, delicious vegetable soup recipe, this healthy soup is packed with seasonal vegetables and so yummy.

Get all our easy vegan recipes right here

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Yield: Serves 4

Roasted Red Pepper and Tomato Soup

bowl of roast red pepper and tomato soup with cheese rolls

Delicious roasted vegetable soup that's perfect for autumn and winter

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 tsp fennel seeds 
  • 4 vine tomatoes 
  • 2 carrots 
  • 2 peppers 
  • 1 onion
  • 4 cloves of garlic 
  • 2 tbs olive oil 
  • pinch sea salt
  • pinch black pepper 
  • 2 tsp dried basil 
  • 2 ts dried oregano
  • 1 pint hot vegetable stock 

Instructions

  1. Heat the oven to 200C.
  2. Toast the fennel seeds in a small dry frying pan until they start to give off a lovely fennel scent, then grind them in a pestle and mortar.
  3. Cut the carrots into small chips, chop the peppers into large chunks, slice the onion into wedges and leave the tomatoes and garlic whole. Toss them into a roasting tin and drizzle over the olive oil, scatter over the fennel, basil, oregano and season with salt and pepper.
  4. Roast in the oven for around 45 minutes.
  5. Remove the cooked vegetables from the oven - squeeze the garlic from the skins and stir into the vegetables.
  6. Scrape into the blender along with any juices.
  7. Blend whilst pouring in the hot vegetable stock.
  8. Serve in bowls - we like this with a drizzle with chilli oil and a scattering fresh dill.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 395mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 3g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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bowl of roasted red pepper and tomato soup with cheese rolls

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