Tomato & Roast Red Pepper Soup


I used to love Heinz Creamy Tomato Soup and could easily eat 2 cans of it in a day. I’d eat it if I felt unwell, when I was hungover, if I couldn’t be bothered cooking. If I had no other food in the cupboards I would always have a tin of Creamy Tomato Soup. So when I had to give up dairy the soup had to go and as you can imagine I was pretty upset.

I tried all other tomato soups

I made it my mission to try all dairy-free tomato soups to see if I could find a replacement however, I ran into a problem. When I stopped eating dairy (and gluten) I started to and eat more whole foods as I was aware that A LOT of packaged foods contained dairy and gluten. And, as my diet changed to more whole foods, so, apparently did my taste buds. Nearly all tins of soup that I tested seemed really salty and unpalatable. My quest to find a replacement tomato soup quickly came to an end.

Create my own tomato soup

I set about developing my own creamy tomato soup but kind of changed things up along the way as I tend to do! However, I made a tomato and roast red pepper sauce one evening for a pasta dish and thought it would be really nice as a soup. Out went the continued recipe testing of a creamy tomato soup and now I turned to develop and finalise this soup and I’m so glad I did!

I haven’t given up on the idea of developing a creamy tomato soup but for right now this tomato and roast red pepper soup is filling the void quite nicely and I hope you enjoy it as much as I do.

Time To Make: 25-30 minutes

Serves: 2-4


-1 Tbsp. olive oil

-1 onion, peeled and roughly chopped

-1 stick celery, cleaned and diced

-1 carrot, peeled and diced

-2 garlic cloves, peeled and crushed

-2 Tbsp. tomato puree

-1 x 400g tin of chopped tomatoes

-1/2 cup - 1 cup water

-1 dried bay leaf

-1/2 tsp. mixed dried herbs

-2 roasted red peppers (can either be roasted by you or from a jar, if from a jar wipe off excess oil), roughly chopped

-11/2 Tbsp. balsamic vinegar

-fresh basil to serve (optional)

How To Make

  1. Place a medium-sized saucepan over a medium heat and warm the olive oil.

  2. Add the onion, celery, carrot and garlic and cook, stirring often until the onion is beginning to soften when pressed with a spoon or spatula.

  3. Add in the tomato puree and mix well with the vegetables. Continue stirring and cook for a further 3 minutes, if the puree or vegetables are starting to burn, reduce heat and add a splash of water to the pan.

  4. Next, add in the tinned tomatoes and half a cup of water. Add the dried herbs too and give the mixture a stir.

  5. Cover the pan and simmer until the vegetables are tender, about 8-12 minutes, though it does depend on how large or small you cut the vegetables.

  6. Once the vegetables are tender, add in the roasted red peppers and cook for a further 3 minutes.

  7. Remove the pan from the heat and allow to cool slightly before blending. You can either blend with a stick/immersion blender or in a stand blender. If using a stand blender remember to vent the lid so hot soup doesn’t explode across you and your kitchen.

  8. Once the soup is blended, add the remaining half cup of water and the balsamic vinegar and stir well.

  9. Add salt and pepper to taste.

  10. Serve topped with fresh if using and some oatcakes or fresh bread.

  11. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.



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