James Martin Tomato And Red Pepper Soup

This James Martin tomato and red pepper soup is a smooth, comforting classic with a deep, gently sweet flavour and just the right amount of richness. Roasted peppers and tomatoes give the soup a velvety texture and a natural depth that tastes far more indulgent than it is. It is an easy, fuss-free recipe that suits confident beginners and experienced home cooks alike. From start to finish, it takes about 45 minutes and is perfect for lunch or a light supper.

Ingredients

For the Soup Base

• 2 red peppers, deseeded and roughly chopped
• 1 kg ripe tomatoes, halved
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed

For the Soup

• 750 ml vegetable stock
• 1 tbsp tomato purée
• 1 tsp caster sugar
• Salt and freshly ground black pepper

To Finish

• 2 tbsp double cream, plus extra to serve
• Fresh basil leaves, optional

How to Make James Martin Tomato And Red Pepper Soup

• Prepare the Oven and Vegetables: Preheat the oven to 200°C (180°C Fan). Spread the red peppers and tomatoes over a large roasting tray, drizzle with 1 tablespoon of olive oil, and season lightly with salt and pepper. Roast for 25 to 30 minutes until soft and lightly caramelised at the edges.
• Start the Soup Base: While the vegetables are roasting, heat the remaining olive oil in a large saucepan over a medium heat. Add the chopped onion and cook gently for 8 to 10 minutes, stirring often, until soft and translucent but not coloured. Stir in the garlic and cook for another minute until fragrant.
• Blend and Simmer: Add the roasted peppers and tomatoes to the saucepan along with any juices from the tray. Stir in the tomato purée, caster sugar, and vegetable stock. Bring to a gentle simmer and cook for 10 minutes to allow the flavours to come together.
• Blend Until Smooth: Remove the pan from the heat and blend the soup until completely smooth using a stick blender, or carefully transfer to a blender in batches. Stir in the double cream, then taste and adjust the seasoning as needed.
• Serve: Reheat gently if necessary and ladle into warm bowls. Swirl with extra cream and scatter with fresh basil leaves if you like.

Tips for the Best Tomato and Red Pepper Soup

How do I make the soup extra smooth?

Blend the soup thoroughly and, if you want an ultra-silky finish, pass it through a sieve after blending.

Can I make it dairy-free?

Yes, simply leave out the cream or replace it with a splash of oat or almond cream.

What if the soup tastes too sharp?

Add a little extra sugar or a small knob of butter to soften the acidity of the tomatoes.

Can I make it spicy?

A pinch of chilli flakes or a small roasted red chilli added with the peppers works beautifully.

Serving Suggestions

• Serve with crusty bread or warm rolls
• Pair with a grilled cheese sandwich for a classic lunch
• Add a drizzle of basil oil for a dinner-party finish

Storage

Room Temperature

This soup should not be kept at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, stirring well.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.

Nutrition (Per Serving)

• Calories: 180 kcal
• Carbohydrates: 18 g
• Protein: 4 g
• Fat: 10 g
• Saturated Fat: 4 g
• Sodium: 520 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Tomato And Red Pepper Soup

Recipe by Clara WoodCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Smooth and comforting tomato and red pepper soup inspired by James Martin, made with roasted vegetables and finished with cream.

Ingredients

• 2 red peppers, chopped

• 1 kg ripe tomatoes, halved

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 750 ml vegetable stock

• 1 tbsp tomato purée

• 1 tsp caster sugar

• 2 tbsp double cream

• Salt and black pepper

Directions

• Preheat the oven to 200°C (180°C Fan). Roast the peppers and tomatoes with olive oil for 25–30 minutes.
• Soften the onion in a saucepan with olive oil, then add the garlic.
• Add roasted vegetables, stock, tomato purée and sugar. Simmer for 10 minutes.
• Blend until smooth, then stir in the cream and season to taste.

Notes

• Roasting the vegetables adds depth and sweetness.
• Adjust seasoning after blending for best flavour.
• Soup can be frozen for up to 3 months.