Red Pepper and Tomato Soup is super delicious, healthy and full of Mediterranean flavours. This simple homemade soup is made with roasted red peppers, juicy summer tomatoes, onions, thyme and garlic. It is vegan as well as dairy-free and gluten-free.
Soup is generally considered a winter food but this gluten-free Roasted Red Pepper and Tomato Soup are some of the exceptions. It is best when made at the end of summer when ripe and sweet tomatoes and peppers are in season.
The natural flavour of the tomatoes is what determines the flavour of the soup so using fully ripe tomatoes is the key to success!
Why This Recipe Works?
- This soup is healthy yet extremely delicious and made with fresh ingredients.
- It is extremely easy to make with step-by-step instructions.
- You can freeze the leftovers and keep them for up to 3 months.
- It's vegan, gluten-free and dairy-free yet totally delicious and comforting!
- This ultimate fresh tomato soup is creamy without using cream or milk.
Ingredients and Substitutes
- Red pepper - I usually use romano peppers but any sweet type of red pepper works great with this recipe. Deseed and cut them in chunks before roasting.
- Tomatoes - Red & juicy summer tomatoes are always the best option when you can find them. Remove the eye of the tomatoes and cut them in quarters before roasting them.
- Garlic - You can omit garlic if you don't like or have it. Peel and add to the roasting tray with the tomatoes and peppers.
- Onions - You can use a medium-size brown, yellow or white onion. Peel and cut into chunks.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavour to the dishes as well as a bright red colour. You can find it in Turkish or Middle Eastern shops. You can also buy it from .
- Vegetable stock - My Basic Homemade Vegetable Stock is great for this soup but you can also use water if you are short on time.
Making your own homemade Tomato & Pepper Soup from scratch is very easy with basic pantry ingredients. However, to achieve the best results, you need to follow a few simple steps:
Roast the Vegetables
Preheat the oven to 200 °C. Place the tomatoes, red peppers, garlic and thyme on a baking tray, and drizzle 2 tablespoons of olive oil on top. Make sure all the veggies are nicely covered with olive oil. Remove the tray from the oven and set it aside for 10 minutes until the vegetables have cooled enough.
Prepare the Base
While the veggies are in the oven roasting, start preparing the base. Place a dutch oven or a heavy-based pan on medium heat. Add a tablespoon of olive oil along with the onions and bay leaves. Saute until the onions are soft then stir in the tomato paste. Add the sugar, salt, freshly ground black pepper, paprika and vegetable stock or water.
Add the Vegetables to the Soup Base
When the vegetables are cooled enough to handle, remove their skins. You should be able to easily squeeze out the garlic cloves from their skin as well. Add your veggies to the pan, give it a good stir and gently simmer for 30 to 35 minutes with a lid on.
Blitz, Garnish and Serve
Remove the bay leaves, transfer the soup to a food processor and blitz until smooth. You can also use a hand-held blender but it wouldn't be as smooth as blitzing in a food processor. Add extra stock if too thick or boil the soup further if too thin. Garnish with sour cream or a drizzle of olive oil.
For more delicious soup recipes why not try:
Roasted tomato soup is often paired with a grilled cheese sandwich. You can also enjoy this tasty soup with some crispy Turkish Cheese Rolls (Sigara Borek), a few slices of buttered Homemade Toast Bread or some Spinach Borek (Ispanakli Borek). Or why not try it with some Mercimek Kofte (Lentil Meatballs) and a bowl of Tomato and Walnut Salad (Gavurdagi Salatasi) to make it a vegan feast?
This delicious soup will stay fresh for up to 5 days in the fridge to up to 3 months in the freezer. Let the soup totally cool down and put it in an airtight container before freezing it.
Yes, it is gluten-free, dairy-free, vegan and vegetarian friendly and also very low calorie.
Top Tip From the Chef
You can make this soup with tinned tomatoes. Make sure you add a pinch of sugar to balance the acidity!
I hope you enjoy the process of making this super easy Roasted Red Pepper and Fresh Tomato Soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Red Pepper and Tomato Soup
- 2-3 tablespoon olive oil
- 4 medium tomatoes (around 500 grams) (cut in halves)
- 2 red romano peppers or large capsicum (around 250 grams)
- 4 cloves garlic
- 4-5 sprigs fresh thyme
- 1 medium onion (cut in chunky dices)
- 2 bay leaves
- 2 tablespoon tomato paste
- ½ teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 1 ltr vegetable stock or water
- Preheat the oven to 200 °C.
- Place the tomatoes, red peppers, garlic and thyme on a baking tray, drizzle 2 tablespoons of olive oil on top.
- Roast the vegetables in the preheated oven for 30 to 35 minutes or until the skin of the peppers is charred.
- Remove the tray from the oven and set it aside for 10 minutes until the vegetables have cooled enough.
- In meanwhile, place a dutch oven or a heavy-based pan on medium heat.
- Add 1 tablespoon of olive oil along with the onions and the bay leaves.
- Saute until the onions are soft then stir in the tomato paste.
- Add the sugar, salt, freshly ground black pepper, paprika and vegetable stock or water.
- When the vegetables are cool enough to handle, remove their skins. You should be able to easily squeeze out the garlic cloves from their skin as well.
- Add your veggies to the pan, give it a good stir and gently simmer for 30 to 35 minutes with a lid on.
- Remove the bay leaves, transfer the soup in a food processor or with a hand-held blender and blitz until smooth. Add extra stock if too thick or boil the soup further if too thin.
- Garnish with sour cream or a drizzle of olive oil.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Did you make this recipe?