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5 from 1 vote
Overhead shoot of a bowl of Light Roasted Tomato and Red Pepper Soup garnished with basil leaves and cream
Healthy Roasted Tomato and Red Pepper Soup
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins

Light Roasted Tomato and Red Pepper Soup with basil, a delicious homemade recipe to comfort you no matter the season. It might be simple, but the flavours are fantastic. Healthy, easy to make, and better than any store-bought soup

Course: Soup
Cuisine: International
Keyword: cream soups
Servings: 2 people
Calories: 214 kcal
Author: Daniela Apostol
  • 8 large tomatoes
  • 2 red peppers
  • 1 1/2 cups vegetable stock
  • 1 tbsp vegetable oil
  • 1 onion
  • 1 tbsp fresh basil
  • cream to serve (optional)
  • salt and pepper to taste
  1. Preheat the oven to 200 degrees C. (390 Fahrenheit).

  2. Cut the tomatoes in quarters and place them on a roasting tray along the red peppers.

  3. Roast for 45 minutes or until the skin of the peppers is charred and soft, and the tomatoes are roasted.

  4. In a pan, add one tbsp of vegetable oil. Cut the onion finely and fry until golden.
  5. Remove the skin of the peppers, then add them to the pan together with the roasted tomatoes.

  6. Add the vegetable stock and stir. then leave to cook for about 5 minutes.

  7. Add half of the tablespoon of chopped basil, and season well with salt and pepper.

  8. Remove from the heat and allow it to cool.
  9. Pour the soup in the blender and blend until smooth.
  10. Sieve the pips out, then transfer to a pan and reheat it.
  11. Transfer to a bowl and serve hot with some cream.

Nutrition Facts
Healthy Roasted Tomato and Red Pepper Soup
Amount Per Serving
Calories 214 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Sodium 736mg31%
Potassium 1497mg43%
Carbohydrates 33g11%
Fiber 9g36%
Sugar 21g23%
Protein 6g12%
Vitamin A 8270IU165%
Vitamin C 223.4mg271%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.