Paprika Roasted Red Pepper & Tomato Soup

roasted red pepper tomato soup

Now that we are into October, we are well into soup season.

As the days grow slowly colder (and especially the school runs!), I have found myself making up two batches of soup every single week. They are fast and easy to make, nourishing, taste deliciously comforting, and cheap and versatile too! What’s not to love…?

This week, I felt inspired by the beautiful rainbows of vine-ripened tomatoes I found in the supermarkets (the yellow ones are my favourite – they’re so sweet!) and decided to create this Paprika Roasted Red Pepper & Tomato Soup.

vegan roasted pepper tomato soup

The colour is gloriously uplifting (who can fail to be cheered by a bright, sunny soup like this?) and is also delicious. Plus, it’s full of vitamin C (red peppers are a great source!) to boost that immune system.

I made mine with a Spanish-esque twist by roasting my veggies in smoked paprika. However, you really could use whatever herbs or seasoning you fancy! I would imagine chilli or simple oregano or mixed herbs would also work well.

To keep it nice and creamy, and vegan-friendly and dairy-free, I used full-fat coconut milk, as well as a touch of gluten-free oats. However, if you want a lower fat soup, you could simply switch for more vegetable stock and perhaps add more flavourings!

Anyway, this is a simple, delicious and nutrient-rich soup that will keep your tums happy all the way through winter! Especially when served with fresh, crusty sourdough.


Happy eating,

Sam x

Paprika Roasted Red Pepper & Tomato Soup


  • Serves 2 – 4
  • For roasting –
  • 600g large vine-ripened tomatoes, sliced
  • 3 red peppers, de-seeded and sliced
  • 1 tsp paprika (smoked or unsmoked)
  • Drizzle olive oil
  • Salt & pepper
  • For the soup –
  • 3 garlic cloves, peeled and minced
  • 1 red onion, peeled and sliced
  • 1 tin coconut milk
  • 1 vegetable stock cube
  • 1 tbsp tomato puree
  • Large handful fresh basil leaves (optional)
  • Pinch cayenne pepper (optional)
  • 1/4 cup oats (optional, but creates a slightly thicker texture!0
  • Salt and pepper, to taste
  • To serve: crispy roasted chickpeas (I roasted mine in paprika too), fresh basil, Co-Yo yoghurt and fresh sourdough


  1. Preheat the oven to 180C, then line a baking tray. Toss your vegetables in the olive oil and sprinkle over the paprika and a pinch of salt and pepper. Place in the oven to bake for 20-25 minutes, or until browned. Set aside.
  2. In a pan, gently heat some olive oil, then fry the onion for a minute or so. Add the garlic and cook for a few more minutes, or until the onion is translucent. Stir in the tomato puree and cook for a further minute.
  3. On a medium / low heat, add the tomato and pepper mixture, as well as theĀ  coconut milk and stock cube and heat through for 15 minutes, allowing the flavours to mingle. Add in the basil and season to taste, adding more paprika if you’d like (I always add more!), and the optional cayenne.
  4. Place in a blender, along with the oats if using, and blitz until smooth. Add a splash of water if you’d like a thinner soup, and season to taste.
  5. Serve with fresh sourdough and crispy roasted chickpeas!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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