Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup

Each week at our community garden in North Park, We like to cook a meal for all the volunteers who’ve helped out ( or even just popped in for a chat! ). In winter, We cook hearty soup, stews and curries. In summer, There’s salads, sandwiches and pasta! When we can, we’re using ingredients we’ve grown ourselves and meals are always vegan or vegetarian.

We’ve found the simple act of eating a meal together creates such a strong sense of community. Having that half an hour with a cup of tea and a listening ear is important to so many of the people who come to the garden.

February 4th marks national homemade soup day, A day well suited to make a big pot of homemade tomato soup 😊🍲

This recipe was specifically requested by volunteer Alan, Who asked for something not pumpkin based (Our pumpkin harvest has lasted slightly *too* long this year!). So we cooked up a pot of roasted red pepper and tomato soup. Sure to be a crowd pleaser and a favourite of all ages. This is warm, comforting and uses simple ingredients.


  1. Preheat the oven to gas 4/180. Place the pepper & onion halves (cut side down) along with the tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & soft.
  2. Prepare the vegetable stock, adding in the chilli flakes.
  3. When the baked vegetables are ready, remove the peel from the onion & garlic cloves, roughly chop them & add them to the pan along with the tomatoes and cover with the stock. using a hand blender blend until the soup is smooth.
  4. Place back on to a low to medium heat & gently simmer until the soup is at a comfortable edible temperature.

Recipe Details

Preparation Time 10 Minutes
Cooking Time 20 Minutes
Serves 4 People


3 red peppers, Halved and de-seeded

500g tomatoes

1 white onion, Unpeeled and halved

2 cloves garlic, Unpeeled

450ml vegetable stock

½ tsp chilli flakes or powder

2 tbsp oil

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