Roast Pepper and Tomato Soup with Basil

Name: Roast Pepper and Tomato Soup with Basil
Total time: 50 min
Cuisine: Italian
Ingredients: 4 red peppers, halved and deseeded; 800g ripe tomatoes, halved; 1 onion, quartered; 6 garlic cloves, left in skins; 2 tbsp rapeseed oil; 1 tsp smoked paprika; 1 tsp ground black pepper; 500ml water; 1 tbsp balsamic vinegar; 20g fresh basil leaves

A velvety roast tomato and red pepper soup with garlic and basil that tastes like summer.

Time50 mins
LevelEasy
Costabout £1.01 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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4red peppershalved and deseeded
800 gripe tomatoeshalved
1onionquartered
6garlic clovesleft in skins
2 tbsprapeseed oil
1 tspsmoked paprika
1 tspground black pepper
500 mlwater
1 tbspbalsamic vinegar
20 gfresh basil leaves

Method

1
Heat the oven to 200°C (180°C fan). Lay the peppers, tomatoes, onion and garlic on a tray and drizzle with the oil.
2
Roast for 35 minutes until soft and charred at the edges.
35 min
3
Squeeze the garlic from the skins into a large pan. Add all the roasted veg, scraping in the juices.
4
Add the water, paprika, pepper and vinegar and simmer for 5 minutes.
5 min
5
Add most of the basil and blend until completely smooth. Serve scattered with the rest of the basil.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.