Tomato Soup Recipe with Fresh Tomatoes

5 from 3 votes

A roasted tomato and red pepper soup made from fresh summer vegetables. Light, healthy, and just as good from the freezer months later.

Prep Time25

Cook Time25

Total Time50

Course: Appetizer, Main Course, Soup

Cuisine: Mediterranean

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings: people

Calories: 129kcal

Preheat the oven to 220° C (430° F).
Place the tomatoes, red peppers, onion, garlic, and thyme on a baking tray, and drizzle 2 tablespoons of olive oil on top.
Roast the vegetables in the preheated oven for 20 to 25 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.
When the veggies are cooled down enough for you to handle them, peel the tomatoes and garlic, and peel and deseed the peppers.
Place them in a heavy-based pan along with the onions, salt, freshly ground black pepper, paprika, bay leaves, and vegetable stock or water.
Give them a good stir and gently simmer for 20 to 25 minutes on low to medium heat with a lid on.
Remove the bay leaves, transfer the soup to 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 grated parmesan, sour cream, or a drizzle of olive oil.

Use the ripest red tomatoes you can find. Plum, vine, and cherry all work. Watery beefsteak types make a thinner soup. Soft and bruised tomatoes are fine, since everything gets blended.
Spread the vegetables in a single layer on the tray so they roast instead of steaming.
After roasting, the tomato and pepper skins slip off easily. Remove them for the smoothest soup.
Out of season, use canned tomatoes and jarred roasted peppers. Add a pinch of sugar for the acidity, or a small pinch of baking soda if you'd rather not add sugar.
If the vegetables look pale after roasting, finish them under the broiler for 2 to 3 minutes.
For the smoothest soup, pass it through a fine sieve after blending.
Blend the soup warm, not boiling. Fill the blender halfway and hold the lid with a towel.
Add extra stock if the soup is too thick, or simmer it longer if too thin.
Each bowl is about 129 calories and 15 grams of carbs, naturally low carb, gluten-free, dairy-free, and vegan.
Variations: grated Parmesan for richness, chili flakes or jalapeño for heat, fresh basil, or coconut milk with red curry paste for a Thai-style version.
Make ahead: the soup tastes even better after a day in the fridge. Reheat gently and add garnishes fresh.
Store in the fridge for up to 5 days, or freeze for up to 5 months in an airtight container. Single portions defrost fastest.