If, like me, you grow your own veggies, this roasted tomato & red pepper soup is a perfect way to use up a glut of fresh tomatoes. It’s really easy to make, with only a few ingredients and minimal effort. This recipe is the perfect way to transition from lighter summer meals into autumnal soup season!
Roasting your veggies really does give a different complexity to the flavour of the finished soup. It intensifies the natural sweetness of the tomatoes and red peppers and brings out a much deeper flavour.
How to get a creamy soup without using cream
It’s really easy to give your soup a really creamy texture without using cream. Instead of using cream to achieve this, you can use white beans – in this case I’ve used butter beans.
Beans give the soup a really rich, velvety consistency without the added calories or fat of traditional cream. Butter beans are not only a healthier alternative, but they also add a subtle, nutty flavour that complements the roasted vegetables really well.
They also add protein and fibre. Each portion of soup has over 12g of fibre. This is more than a third of your daily recommended amount in one bowl!
What ingredients do you will need to make roasted tomato & red pepper soup:
- Tomatoes
- Red bell peppers
- Red onion
- Garlic
- Olive oil
- Vegetable stock
- Fresh thyme
- Butter beans
- Salt & pepper
Tomatoes
Tomatoes are the star ingredient of this soup, and for good reason. They are rich in lycopene which is a powerful antioxidant. Lycopene is more easily absorbed by the body when tomatoes are cooked, so this soup is an easy way to maximise the health benefits. In addition to lycopene, tomatoes are a good source of vitamins C and K, potassium, and folate, all of which contribute to overall good health.
Red Peppers (Bell)
Like tomatoes, red peppers are packed with vitamins and antioxidants, particularly vitamin C. In fact, red peppers have more Vitamin C than oranges! Although you do lose some Vitamin C when cooking, it’s still a great source. Peppers are also rich in vitamin A which is good for eye health.
Red Onion and Garlic
Red onions and garlic really add to the flavour of this soup, particularly when roasted. The onions are rich in quercetin, a powerful antioxidant with anti-inflammatory properties. They also contain chromium, which can help regulate blood sugar levels. Garlic, on the other hand, is well-known for its immune-boosting properties, mainly due to its high allicin content.
Butter Beans
Butter beans are a fantastic addition to soups. They add a creamy texture but also increase the soup’s nutritional profile. They are a good source of plant-based protein, making the soup more filling. Butter beans are also high in fibre, which aids digestion and helps maintain stable blood sugar levels. In addition, they provide essential minerals like iron, magnesium, and potassium.
Fresh Thyme
I’ve used fresh thyme as my herb of choice for this one. Although you could also go for something more traditional like basil, if you prefer. Whatever you have available to be honest! I personally love thyme to enhance the flavour. It’s a great source of antioxidants and is known for its antimicrobial properties. I add the thyme at the end of the cooking process so that its delicate flavour and nutritional benefits are preserved.
Storage and Shelf Life
This roasted tomato and red pepper soup is not only easy to make but also easy to store. Once prepared, it can be kept in an airtight container in the fridge for up to five days. This makes it a great option for meal prep. If you prefer to make a larger batch, the soup also freezes well. It will freeze for up to 3 months.
I hope you give it a try! Let me know what you think in the comments below.
Recipe Tips:
- If you don’t want to roast the vegetables, you can also just add everything to a pan and bring to the boil. Simmer until everything is soft and then blend. The flavour will be different, but it will still work.
- If you don’t have fresh thyme you can sub for dried thyme. Also, if you prefer you can use fresh basil instead of thyme.
- I used a stick blender to blend the soup. If you want it to be very smooth, add everything to a jug blender and blend for a bit longer.
- You can substitute butter beans for any white beans.
If you enjoyed this roasted tomato & red pepper soup – here are some other soup recipes to try:
Butternut Squash & Black Bean Soup
Immune Boosting Super Greens Soup
Roasted Tomato and Red Pepper Soup
Equipment
Ingredients
- 4-5 large tomatoes (about 600g)
- 2 large red bell peppers
- 1 large red onion
- 4 cloves garlic
- 1 tbsp olive oil
- A few sprigs of fresh thyme
- 2 x 400g tinned butter beans (2 x 140z)
- 1½ litres vegetable stock (6 cups)
- Salt & pepper
Instructions
- Preheat the oven to 180C/350F.
- Chop the tomatoes into quarters and chop and deseed the peppers. Peel and chop the onion into chunks and peel the garlic. Add them all to an oven proof pan and season well. Drizzle over the oil and bake for about 40 minutes, until soft and caramelised.
- Take out of the oven and add in the thyme, stock and butter beans (drained and rinsed).
- Blend the soup until smooth. Season again, to taste, before serving.
Notes
- Serve on its own or with chunks of crusty bread.
- It will last for 5 days in a sealed tub in the fridge and freezes well.
It turned out really well. It tastes great.
Amazing! Glad you liked it.