James Martin Tomato And Red Pepper Soup​

James Martin Tomato And Red Pepper Soup is made with sweet roasted red peppers, ripe plum tomatoes, red onion, aromatic garlic, fresh basil, and savory vegetable stock. The result is a smooth, rich, velvety soup with a smoky depth of flavor and a beautiful deep-red color. It is the perfect comforting bowl for a cozy lunch and serves four to six people.

Try More Recipes:

• James Martin Scones recipe​
• James Martin Victoria sponge cake with raspberries​
• James Martin Broccoli and Stilton Soup

Why You Will Love This Tomato And Red Pepper Soup:

• Deep, Smoky Flavor: Unlike quick stovetop soups, this one gets its complexity from roasting the vegetables first. This caramelizes the sugars, giving the soup a deep, smoky sweetness that removes all the harsh acidity.
• Naturally Rich Texture: The tender, roasted vegetables blend easily with the stock, creating a naturally thick, velvety texture without needing any heavy cream or flour.
• Easy to Make Ahead: This soup freezes perfectly! You can make a large batch when fresh produce is in season, and then pull out a rich, homemade soup on a busy weeknight.
• A Vibrant Centerpiece: The deep red color from the roasted tomatoes and peppers makes this soup look incredibly appetizing and vibrant, elevating a simple bowl of soup into something special.

James Martin Tomato And Red Pepper Soup Ingredients

For Roasting:

• 1 kg (2.2 lbs) ripe plum tomatoes, halved
• 2 large red bell peppers, cored and quartered
• 1 medium red onion, quartered
• 4 cloves garlic, smashed (no need to peel)
• 3 tablespoons olive oil
• 1 teaspoon granulated sugar
• Sea salt and freshly ground black pepper

For the Soup:

• 4 cups (1 liter) vegetable stock
• 1/2 cup fresh basil leaves, torn (plus more for garnish)
• 1 tablespoon balsamic vinegar (optional, for tang)
• Fresh cream or crème fraîche, for drizzling (optional)

How To Make James Martin Tomato And Red Pepper Soup

1. Roast the vegetables: Preheat your oven to 400°F (200°C). Place the tomatoes (cut-side up), red peppers, red onion quarters, and smashed garlic on a large, parchment-lined baking tray.
2. Season and cook: Drizzle everything generously with olive oil and sprinkle with salt, pepper, and the sugar. Roast for 30 to 40 minutes, or until the peppers are slightly charred and the tomatoes are soft and caramelized.
3. Cool and peel: Remove the tray from the oven and let the vegetables cool slightly. Tip: For a smoother soup, the charred skin of the peppers can be gently peeled and discarded now, along with the garlic skins.
4. Blend the soup: Transfer the roasted tomatoes, peppers, onion, and soft garlic cloves to a large pot. Pour in the vegetable stock and the torn fresh basil leaves.
5. Puree until smooth: Use an immersion blender (or standard blender) to blend the soup until it is completely smooth and velvety.
6. Simmer and finish: Return the pot to the stove over low heat. Stir in the optional balsamic vinegar. Taste and season again with salt and pepper. Serve hot with a drizzle of cream.

Recipe Tips

• Roasting is Essential: Do not skip the roasting step. This process caramelizes the natural sugars in the vegetables, which removes their raw acidity and gives the soup a deep, smoky, complex flavor.
• Peel the Peppers: If the skin of the red peppers is very charred, it is best to remove it after roasting. Charred skin can sometimes give a slightly bitter taste to the finished soup.
• Use Sugar Sparingly: The small amount of sugar added before roasting helps balance the acidity of the tomatoes and enhances the caramelization of the red peppers.
• Add a Touch of Vinegar: Stirring in a small amount of balsamic vinegar at the end is a chef’s trick. It adds a necessary tang that lifts the otherwise heavy, savory flavors.

What To Serve With Tomato And Red Pepper Soup?

This rich soup is a classic comfort meal it pairs perfectly with thick slices of crusty sourdough bread or a simple grilled cheese sandwich for dipping for a lighter side, serve it with a fresh side salad dressed in a light vinaigrette.

How To Store Leftovers Tomato And Red Pepper Soup?

• Refrigerate: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 4 days. The flavor will actually deepen overnight.
• Freeze: This soup freezes perfectly. Cool completely, pour into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

How To Reheat Leftovers Tomato And Red Pepper Soup?

Since this is a pureed soup, it reheats very well. The main concern is preventing the thick vegetable base from scorching on the bottom of the pot.

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1. On the Stovetop (The Recommended Method) This gives you the most control and is best for warming a large batch evenly.

• Pour and Loosen: Pour the cold soup into a saucepan over medium-low heat. If the soup has thickened overnight, add a splash of vegetable stock or water to reach your preferred consistency.
• Stir Gently: Heat slowly, stirring frequently from the bottom of the pot.
• Serve: Heat until the soup is steaming hot. Do not let it come to a rapid boil.

2. In the Microwave (The Fastest Method) This is fine for single servings.

• Prep: Pour the soup into a microwave-safe bowl.
• Heat and Stir: Heat on high power for 1 minute. Stop and stir thoroughly to redistribute the heat. Continue heating in 30-second intervals until the soup is hot all the way through.

FAQs

More Recipes:

• James Martin Cherry Scones
• James Martin Soda Bread​
• James Martin Broccoli and Stilton Sou

Tomato And Red Pepper Soup Nutrition Facts

Serving Size: 1 bowl (approx. 1.5 cups)

• Calories: 180 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 650mg
• Total Carbohydrate: 20g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 4g

James Martin Tomato And Red Pepper Soup​

Recipe by Ella ThompsonCourse: Soups, Dinner, LunchCuisine: American, BritishDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

180

kcal

James Martin Tomato And Red Pepper Soup is made with sweet roasted red peppers, ripe plum tomatoes, red onion, aromatic garlic, fresh basil, and savory vegetable stock. The result is a smooth, rich, velvety soup with a smoky depth of flavor and a beautiful deep-red color. It is the perfect comforting bowl for a cozy lunch and serves four to six people.

Ingredients

• 1 kg (2.2 lbs) ripe plum tomatoes, halved

• 2 large red bell peppers, cored and quartered

• 1 medium red onion, quartered

• 4 cloves garlic, smashed (no need to peel)

• 3 tablespoons olive oil

• 1 teaspoon granulated sugar

• Sea salt and freshly ground black pepper

• For the Soup:

• 4 cups (1 liter) vegetable stock

• 1/2 cup fresh basil leaves, torn (plus more for garnish)

• 1 tablespoon balsamic vinegar (optional, for tang)

• Fresh cream or crème fraîche, for drizzling (optional)

Directions

• Roast the vegetables: Preheat your oven to 400°F (200°C). Place the tomatoes (cut-side up), red peppers, red onion quarters, and smashed garlic on a large, parchment-lined baking tray.
• Season and cook: Drizzle everything generously with olive oil and sprinkle with salt, pepper, and the sugar. Roast for 30 to 40 minutes, or until the peppers are slightly charred and the tomatoes are soft and caramelized.
• Cool and peel: Remove the tray from the oven and let the vegetables cool slightly. Tip: For a smoother soup, the charred skin of the peppers can be gently peeled and discarded now, along with the garlic skins.
• Blend the soup: Transfer the roasted tomatoes, peppers, onion, and soft garlic cloves to a large pot. Pour in the vegetable stock and the torn fresh basil leaves.
• Puree until smooth: Use an immersion blender (or standard blender) to blend the soup until it is completely smooth and velvety.
• Simmer and finish: Return the pot to the stove over low heat. Stir in the optional balsamic vinegar. Taste and season again with salt and pepper. Serve hot with a drizzle of cream.

Notes

• Roasting is Essential: Do not skip the roasting step. This process caramelizes the natural sugars in the vegetables, which removes their raw acidity and gives the soup a deep, smoky, complex flavor.
  Peel the Peppers: If the skin of the red peppers is very charred, it is best to remove it after roasting. Charred skin can sometimes give a slightly bitter taste to the finished soup.
  Use Sugar Sparingly: The small amount of sugar added before roasting helps balance the acidity of the tomatoes and enhances the caramelization of the red peppers.
  Add a Touch of Vinegar: Stirring in a small amount of balsamic vinegar at the end is a chef’s trick. It adds a necessary tang that lifts the otherwise heavy, savory flavors.