This James Martin-inspired tomato and red pepper soup is a comforting bowlful made with roasted vegetables, garlic and stock. It has a smooth, velvety texture and a naturally sweet, savoury flavour. The recipe is easy enough for beginners and takes around 55 minutes from start to finish. Serve it with warm bread for a simple lunch or light supper.
Ingredients
For the Soup
- 1kg ripe tomatoes, halved or quartered if large
- 2 large red peppers, deseeded and cut into chunks
- 1 medium onion, peeled and cut into wedges
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 500ml vegetable stock, preferably low-salt
- 1 tablespoon tomato purée
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Optional Toppings
- 4 teaspoons crème fraîche or cream
- A few fresh basil leaves
How to Make Tomato and Red Pepper Soup
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Set a shelf in the middle and have a large roasting tin ready.
- Prepare the vegetables: Put the tomatoes, peppers, onion and garlic in the tin. Drizzle over the olive oil, add the thyme and a little black pepper, then toss well. Spread everything out in a single layer.
- Roast until tender: Roast for 30 to 35 minutes, turning the vegetables once, until the peppers are soft and the tomatoes are beginning to caramelise at the edges.
- Mix with the stock: Tip the roasted vegetables and any juices into a large saucepan. Stir in the tomato purée and vegetable stock, then bring to a gentle simmer. Cook for 5 minutes.
- Cool slightly and blend: Take the pan off the heat and let the soup cool for a few minutes. Blend with a stick blender until smooth. If using a jug blender, work in batches and follow the manufacturer’s instructions for hot liquids.
- Finish and serve: Return the soup to a gentle heat if needed. Add a splash of water or stock if it is too thick, then taste and season with salt and pepper. Ladle into bowls and add crème fraîche and basil, if using.
Tips for the Best Tomato and Red Pepper Soup
How do I get the best flavour from the vegetables?
Choose ripe tomatoes and give the vegetables enough space in the roasting tin. A little colour around the edges adds sweetness and depth, but check the garlic towards the end so it does not burn.
How can I make the soup extra smooth?
Blend thoroughly, moving the stick blender around the pan to catch any remaining pieces. For an especially silky finish, press the blended soup through a fine sieve.
What should I do if the soup tastes too acidic?
Ripe, well-roasted tomatoes usually give a balanced flavour. If the finished soup tastes sharp, add a small pinch of sugar, stir well and taste again. A spoonful of cream can also soften the flavour.
How do I adjust the thickness?
Add extra stock a little at a time for a thinner soup. If it is too thin, simmer it uncovered for a few minutes, stirring occasionally, until it reaches the consistency you like.
Serving Suggestions
- Serve with crusty bread and butter for dipping.
- Pair with a cheese toastie for a more filling lunch.
- Add homemade croutons and a few torn basil leaves.
- Swirl in crème fraîche or a dairy-free alternative before serving.
Storage and Reheating
Room Temperature
Do not leave the soup at room temperature for more than 2 hours. Divide it into shallow containers so it cools promptly, then refrigerate or freeze.
Refrigerator
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over a medium heat, stirring until piping hot throughout. Add a splash of water if it has thickened.
Freezing
Freeze the cooled soup in airtight, freezer-safe containers for up to 3 months, leaving a little room for expansion. Freeze without the optional cream topping. Defrost overnight in the refrigerator, then reheat until piping hot throughout.
Nutrition
Approximate values per serving, based on four servings and excluding optional toppings:
- Calories: 150 kcal
- Carbohydrates: 20g
- Protein: 4g
- Fat: 7g
- Saturated fat: 1g
- Sodium: 250mg
Nutrition values are estimates and will vary depending on the ingredients and stock used.
FAQs
Can I use tinned tomatoes instead of fresh?
Yes. Use two 400g tins of chopped tomatoes in place of the fresh tomatoes. Roast the peppers, onion and garlic as directed, then add the tinned tomatoes to the saucepan with the stock and simmer for 10 minutes before blending.
Do I need to peel the tomatoes and peppers?
No. Their skins soften during roasting and are blended into the soup. For a smoother result, strain the soup through a fine sieve after blending.
Can I make tomato and red pepper soup without cream?
Yes. The soup is naturally creamy in texture once blended, and the crème fraîche or cream is entirely optional.
Can I use jarred roasted red peppers?
Yes. Use about 250g drained roasted red peppers in place of the fresh peppers. Add them to the saucepan with the roasted tomatoes, onion and garlic, then simmer and blend as directed.
Is this soup suitable for vegetarians and vegans?
Yes, when made with vegetable stock. For a vegan soup, leave off the crème fraîche or use a dairy-free alternative.
James Martin Tomato And Red Pepper Soup
Course: Soup, LunchCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA smooth, comforting James Martin-inspired soup made with roasted tomatoes, red peppers and garlic.
Ingredients
1kg ripe tomatoes, halved or quartered if large
2 large red peppers, deseeded and cut into chunks
1 medium onion, peeled and cut into wedges
3 garlic cloves, peeled
2 tablespoons olive oil
500ml vegetable stock, preferably low-salt
1 tablespoon tomato purée
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
4 teaspoons crème fraîche or cream, optional
A few fresh basil leaves, optional
Directions
- Preheat the oven to 200°C or 180°C fan. Set a shelf in the middle and have a large roasting tin ready.
- Put the tomatoes, peppers, onion and garlic in the tin. Toss with the olive oil, thyme and a little black pepper, then spread out in a single layer.
- Roast for 30 to 35 minutes, turning once, until the peppers are soft and the tomatoes are beginning to caramelise at the edges.
- Transfer the vegetables and their juices to a large saucepan. Stir in the tomato purée and stock, then simmer gently for 5 minutes.
- Remove from the heat, cool for a few minutes and blend until smooth. If using a jug blender, work in batches and follow its instructions for hot liquids.
- Gently reheat if needed, adding a splash of water or stock if the soup is too thick. Season to taste and serve with crème fraîche and basil, if using.
Notes
- For a silky soup, strain after blending.
- Refrigerate cooled soup for up to 3 days or freeze for up to 3 months.
- Nutrition is estimated per serving without optional toppings.
