Red pepper and tomato soup
Roasted pepper, shallot, and tomato soup blended until smooth and served with toasted ciabatta topped with pepper and chive butter for a comforting dish.
Updated : 04 March, 2026
Easy
About 20 min.
Ingredients
2
Red bell pepper
2
Shallots
500 grams
Tomato
4 clove
Garlic
2 tablespoon
Olive oil
25 grams
Butter
450 milliliters
Broth
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C/180°C Fan/Gas 6.
Step 2
Place the peppers directly over an open gas flame and cook until the skins are completely blackened on all sides. Transfer them to a bowl, cover tightly with cling film, and leave to stand for 1-2 minutes to allow the skins to loosen.
Step 3
Remove the peppers from the bowl and peel away the charred skins. Rinse briefly under running water to remove any remaining bits of skin, then remove the seeds and set the peppers aside.
Step 4
Arrange the shallot halves cut-side down on a baking tray along with the plum tomatoes and garlic cloves. Drizzle with olive oil and place the tray near the top of the oven. Roast for 30 minutes, or until the shallots are soft and cooked through.
Step 5
Melt the butter in a large saucepan over medium heat. Add the roasted shallots, peppers, and garlic, stirring to combine.
Step 6
Pour in the hot stock and cook for 5 minutes to allow the flavours to blend.
Step 7
Blend the soup using a stick blender until completely smooth, then return it to the pan and gently warm through if needed.
Step 8
To serve, ladle the soup into bowls and accompany with toasted ciabatta topped with pepper and chive butter.
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