Name: Roasted Red Pepper and Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400g (1lb) of fresh ripe tomatoes, peeled and chopped; 2 Large Red Bell Peppers, roughly chopped; 1 medium onion, diced; 2 cloves of garlic, minced; 4 cups (960ml) of vegetable or chicken stock; 2 tablespoons of tomato paste (puree); 1 tablespoon of paprika (not smoked); 1 tablespoon of olive oil; cooking oil spray; Salt and Black Pepper; optional: pinch of red chilli flakes

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Roasted Red Pepper and Tomato Soup - a simple but delicious soup made with fresh peppers and tomatoes perfect with a grilled cheese sandwich.

large speckled brown bowl of roasted pepper and tomato soup with wooden spoon

Fresh Red Pepper Tomato Soup

This is a soup I normally make at the end of the summer with the last of the peppers and tomatoes I have grown in my garden.

It's so quick and easy to make without compromising on taste. I love a simple delicious soup like this, especially when the kids ask for grilled cheese sandwiches for dinner but I want to include some healthy vegetables.

Peeling Fresh Tomatoes

When it comes to using fresh tomatoes for soups or sauces, most are put off because they think it is time consuming and difficult to peel the skin off.

Really there isn't much need to peel them at all, think of it as good fibre, but if you do prefer a sauce or soup with peeled fresh tomatoes, then a serrated peeler is a must. A serrated peeler is just like a regular potato peeler, but instead the blade has little teeth on it, which grips soft skins and makes them effortless to peel.

This Kuhn Serrated Peeler is my favourite one which you can purchase on Amazon.

it fit's nice in a kitchen drawer with all your other utensils too.

(As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases).

Of course you don't even need one of these fancy peelers. You can also easily peel tomatoes, by just scoring them on the bottom, blanching in boiling hot water and then the skin is easy to peel and remove.

large brown speckled bowl of roasted red pepper and tomato soup with wooden spoon in front

Can I use canned tomatoes instead of fresh?

If you have a can of tomatoes that you'd prefer to use, then it should work okay in this soup. Just a couple of things to bear in mind.

Firstly the taste will of course not be as fresh like if you made it with fresh tomatoes. Lastly canned tomatoes can be acidic so you may need to add some sugar or sweetener to counter balance the acidity.

How to make a Grilled Cheese Sandwich?

A grilled cheese sandwich is basically just a toasted cheese sandwich. Most households in the UK have a handy electric toasted sandwich maker that makes little pockets of toasted cheese sandwiches often filled with other variations such as beans, bacon, avocado, chicken too, whatever you fancy really.

Here on this side of the Atlantic a Grilled Cheese sandwich is generally done in a pan (usually a grill pan, hence the name - grilled cheese sandwich) and most are so high in calories, it's a daily allowance. They are usually spread with both full fat mayonnaise and butter and one of two or even more variations of cheese. There is no doubt they taste amazing, but when you are trying to be healthy it's not the best of choices especially with thick white bread.

Here in Canada the cheddar is a similar colour to Red Leicester Cheese due to it being coloured with Annatto, my favourite cheese being Baldersons Extra Old Cheddar for amazing flavour. In the USA, the processed cheese slices are often used in Grilled Cheese sandwiches, but I personally don't care much for the taste of those.

I then use spray oil instead of butter, it works perfectly for a grilled cheese and cook my grilled cheese in one of these handy Stove Top Grilled Cheese Pans.

(As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases).

Can I use stock cubes?

The majority of the time if I haven't got my own homemade stock in the freezer, then I use cartons of fat free stock (when it comes to sauces and soups etc that require stock), these are free here on Slimming Eats and they just taste so much fresher.

Stock cubes are fine too, but alway check the labelling of the stock cubes you are using to ensure you are using the right amount of stock cubes for liquid as it will always tell you how much mls one stock cube makes.

Roasted Red Pepper and Tomato Soup in cup with grilled cheese to the left and tomatoes on the right

Can I freeze Red Pepper and Tomato Soup?

You sure can, most soups are perfect for freezing, so a great choice when batch cooking.

I alway freeze my soup in handy single portion freezer containers, so I can just take out one as I want it and

More Soup Recipes

Looking for some more soup recipes? Check out some of these:

or head on over to my Full Recipe Index with over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, value and smart points etc

close up of cup of Roasted Red Pepper and Tomato Soup with spoon

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Recipe Card

Roasted Red Pepper and Tomato Soup

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Roasted Red Pepper and Tomato Soup - a simple but delicious soup made with fresh peppers and tomatoes perfect with a grilled cheese sandwich.

Ingredients

400g (1lb) of fresh ripe tomatoes, peeled and chopped
2 Large Red Bell Peppers, roughly chopped
1 medium onion, diced
2 cloves of garlic, minced
4 cups (960ml) of vegetable or chicken stock
2 tablespoons of tomato paste (puree)
1 tablespoon of paprika (not smoked)
1 tablespoon of olive oil
cooking oil spray
Salt and Black Pepper
optional: pinch of red chilli flakes

Instructions

Preheat oven to 200c/180c fan/400f or gas mark 6
Spread out peppers on a baking tray, spray over top with cooking spray and roast for about 20-25 minutes until softened.
In the meantime add the olive oil to a deep pot over a medium high heat, add the onions and a pinch of sea salt and fry for a few minutes until golden and softened. Then add in the garlic plus optional red chilli flakes if using and fry for further few sections.
Add in the paprika and. stir until the onions are all coated.
Add in the chopped fresh tomatoes and cook just until they start to break down, add in the tomato paste and stock, bring to a boil, reduce heat, cover and simmer for 20 minutes.
Once the soup has simmered for. 20 minutes and the peppers are roasted. Add the peppers into the soup and you can roughly blend with a hand blender (i like leave it slightly chunky).
Taste and season as needed with salt and black pepper.
Garnish with fresh basil and enjoy

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
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