Two bowls of roasted tomato soup topped with sesame and pumpkin seeds

Roasted tomato and red pepper soup

This easy recipe for roasted tomato and red pepper soup never gets old! Make it for your lunch or light dinner, serve with some bread on side.

Course Soup
Cuisine Vegetarian
Keyword roasted tomato soup, tomato soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author Anna


  • 400 g tomatoes
  • 2 large romano peppers
  • 1 medium red onion
  • 2 medium garlic cloves (bashed in their skins)
  • 1 small bunch of fresh thyme
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 180 ml water
  • 1 tbsp sugar
  • 2 tbsp ricotta (optional)

fresh basil leaves

pumpkin and sesame seeds (optional)


  1. Heat the oven to 180 C. Cut the tomatoes in half and place them in a roasting tin. Roughly chop the red peppers and onion and add them to the roasting tin. Drizzle it all with olive oil and season with some salt and pepper. Add garlic cloves and few thyme springs, then roast for about 30 minutes until all the veg has softened. Squeeze the garlic cloves out of their skins, then back to the tin. Remove thyme stalks, leaving the leaves only, and adding them back to the tin.

  2. Drizzle the roasted veg with red wine vinegar, then blend everything in a bullet blender or using a stick blender, add enough water to get a desired consistency (I've used about 180 ml).

  3. Re-heat the soup, add any desired seasoning and spoon into two bowls. Top it up with fresh basil leaves, seeds and ricotta (if using). Drizzle with some more olive oil, enjoy!

Recipe Notes

This roasted tomato soup can be served hot or cold, and will keep in the fridge for a couple of days, stored in air-tight container. You can also freeze it for up to two months.