Roasted Tomato and Red Pepper Soup

A delicious, warming soup made with sweet cherry tomatoes and red pointed peppers. It’s delicious, healthy and incredibly easy to make – simply roast the vegetables and blend it all together. Roasting the vegetables enhances their flavour, bringing the best out of them. Using a basil-infused stock makes this recipe extra special.

  • Prep Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Vegan, Soups


  • 500 g cherry tomatoes, halved
  • 2 large sweet pointed peppers (Romano peppers), chopped
  • 1 red onion, chopped
  • 2 large garlic cloves, whole
  • 2 tbsps extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp mixed herbs
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • ½ tsp freshly-ground black pepper
  • 200 ml good-quality vegetable stock
  • 10 g fresh basil, leaves and stems

For the parmesan croutons (optional):

  • 40g day-old crusty bread (ciabatta, baguette and sourdough all work), chopped or torn into croutons
  • ½ tbsp grated parmigiano reggiano
  • ½ tsp garlic granules
  • extra-virgin olive oil

For the basil oil (optional):

  • 10g fresh basil leaves
  • 2 tbsp extra-virgin olive oil


  1. Heat your oven to 190℃.
  2. Place the cherry tomatoes, sweet pointed peppers, red onion and garlic cloves in a large roasting tin.
  3. Add the extra-virgin olive oil, balsamic vinegar, mixed herbs, sugar, salt and pepper and toss to coat.
  4. Arrange the vegetables in a single layer. Roast for 35 mins.
  5. Meanwhile, heat the vegetable stock over high heat and bring to a boil. Remove the saucepan from the heat, stir in the fresh basil and cover. Allow the stock to infuse while the vegetables roast.
  6. Add the roasted vegetables to a blender (roasting juices included). Strain in the basil-infused stock and blitz until smooth. If necessary, you can thin it out by adding a little bit of stock, or you can thicken it by cooking it uncovered over medium heat for a few minutes.
  7. Adjust seasoning, to taste, and serve with crusty bread – enjoy!

If making the optional toppings (you can make them once you’re done making the soup):

  1. Heat your oven to 220C / 200C fan. Place the bread on a baking sheet. Add the parmesan, drizzle with extra-virgin olive oil, season with salt and pepper, and toss well to coat. Bake for 10 to 12 minutes, or until golden and crisp.
  2. Place the basil leaves in a mortar and pound to a paste with a pestle. Add the extra-virgin olive oil, season with salt and pepper, and stir to incorporate.


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Sally Bailey,
1 year ago

Just made this, utterly delicious!! Though would probably leave the sugar out next time as it’s sweet enough I think. Thank you! Xx

1 year ago
Reply to  Sally Bailey,

It’s my absolute pleasure! I’m so glad you enjoyed it 🙂 x

Danielle Henderson
1 year ago

Hi, what’s in the mixed herbs?

1 year ago

It depends on the supermarket but the one I used was a standard “Italian herb” blend x

Scott parizeau
1 year ago

Turned out sooo good. Will be making again for sure!. I used some fresh herbs in mine, basil, rosemary and parsley and added a splash of cream. Be interesting to try with different tomatoes. Was thinking heirloom.

1 year ago
Reply to  Scott parizeau

Love the additions! I’m so glad you enjoyed it 🙂

Zaharah Ibrahim
9 months ago

Making it for the 4th time … so yummy. Hubby declares it better than the one from our favourite cafe … happy smiles all around

8 months ago

I’m so happy to hear it! Thank you 🙂

Lydia C.
4 months ago

So full of flavor! Absolutely loved it. Great for the fall.

3 months ago
Reply to  Lydia C.

I’m so glad you enjoyed it!

Anna Pastuszak
3 months ago

When you make yours, do you use the liquid left from roasting the vegetables?

3 months ago
Reply to  Anna Pastuszak

I did indeed! I will update the recipe method to mention this explicitly 🙂

3 months ago

Just made this for my family and my sister said it’s the best soup she’s ever had! Thank you Zena!

1 month ago
Reply to  Anjana

I’m so happy to hear it! It’s my absolute pleasure 🙂

Patricia Romeo
1 month ago

Amazing! Your flavours are spot on. I didn’t have balsamic vinegar, but used a balsamic vinegar glaze and the whole thing was spectacular.

1 month ago
Reply to  Patricia Romeo

So glad you enjoyed it! It’s one of my favourites 🙂