Rich in flavor and packed with nutrients, James Martin’s Tomato and Red Pepper Soup offers a delightful balance of sweetness from roasted red peppers and the tanginess of ripe tomatoes. This vibrant, smooth soup is perfect for a quick lunch or a satisfying starter at dinner. The natural flavors of roasted vegetables elevate this dish, and the bright red color makes it as appealing to the eyes as it is to the taste buds.
Best of all, it’s simple to prepare, with just a few steps to a delicious, homemade bowl of comfort.
James Martin Tomato And Red Pepper Soup
James Martin’s Tomato and Red Pepper Soup is a flavorful blend of roasted red peppers, ripe tomatoes, garlic, and onions, cooked together and then pureed into a silky-smooth texture. The combination of ingredients creates a soup that is naturally sweet, slightly tangy, and deeply satisfying. It’s a healthy option, low in calories, and rich in vitamins, making it perfect for a light meal or as a starter to a larger spread.
Other Popular Recipes
- Jamie Oliver Roasted Red Pepper Soup
- James Martin Broccoli And Stilton Soup
- Jamie Oliver Parsnip And Apple Soup
Why You Should Try This Recipe
- Simple and quick: Minimal ingredients and under an hour to prepare.
- Rich in vitamins: Packed with vitamin C and antioxidants from the tomatoes and peppers.
- Naturally sweet: Roasting the vegetables brings out their natural sweetness.
- Perfect for meal prep: Make in bulk and freeze for easy future meals.
- Customizable: Easily adapted to different dietary preferences.
- Great for any occasion: Serve it for a casual lunch or a more formal dinner starter.
Ingredients Needed to Make James Martin Tomato And Red Pepper Soup
- Red peppers (4 large): Roasted for a deep, sweet flavor.
- Ripe tomatoes (500g / 1 lb): Fresh or canned, adding the tangy base to the soup.
- Onion (1 large): Adds a subtle sweetness and depth to the soup.
- Garlic cloves (3): Roasted with the peppers for a mellow flavor.
- Olive oil (2 tbsp): Used for roasting the vegetables and sautéing the onions.
- Vegetable stock (750ml / 3 cups): Provides the liquid base and enhances the flavors.
- Basil leaves (a handful): Adds freshness and complements the sweetness of the peppers.
- Salt and pepper: Season the soup to taste.
- Cream (optional): For a richer, creamier finish.
Equipment
- Baking tray
- Large pot
- Blender or immersion blender
- Knife and chopping board
- Wooden spoon
Instructions to Make James Martin Tomato And Red Pepper Soup
- Preheat the oven: Set your oven to 200°C (400°F).
- Prepare the vegetables for roasting: Halve the red peppers and remove the seeds. Place the peppers and unpeeled garlic cloves on a baking tray. Drizzle with olive oil and roast for 25-30 minutes until the peppers are soft and slightly charred.
- Sauté the onions: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes.
- Peel the garlic: Once roasted, peel the garlic cloves and add them to the pot with the onions.
- Add the tomatoes and peppers: Roughly chop the roasted peppers and add them, along with the tomatoes, to the pot.
- Pour in the stock: Add the vegetable stock and bring the mixture to a simmer. Let it cook for 20 minutes to allow the flavors to meld.
- Blend the soup: Using a blender or immersion blender, puree the soup until smooth. If the soup is too thick, you can add a bit more stock or water to achieve your desired consistency.
- Season and serve: Season with salt and pepper to taste. Stir in some fresh basil for added flavor. For a creamier texture, swirl in a tablespoon of cream before serving.
What Goes Well With James Martin Tomato And Red Pepper Soup
- Crusty bread: Perfect for dipping into the soup.
- Grilled cheese: A classic pairing that complements the richness of the soup.
- Fresh herbs: Garnish with basil or parsley for a burst of color and flavor.
- Toasted seeds: Sprinkle some toasted pumpkin or sunflower seeds on top for added crunch.
- Cream drizzle: A swirl of cream or crème fraîche can enhance the smoothness of the soup.
- Parmesan cheese: A sprinkle of Parmesan adds extra depth and richness to the dish.
Expert Tips for Making the Best James Martin Tomato And Red Pepper Soup
- Use ripe tomatoes: Ripe tomatoes offer the best flavor, whether fresh or canned.
- Roast the peppers well: Let the peppers char slightly for a deeper, smokier flavor.
- Blend thoroughly: Blend the soup until completely smooth for a velvety texture. If using a standard blender, blend in batches to avoid spills.
- Season after blending: Adjust seasoning after blending to ensure the flavors are well-balanced.
- Add fresh basil last: Stir in fresh basil just before serving to maintain its bright, fresh flavor.
- Keep it healthy: Omit cream for a lighter, dairy-free version.
Easy Variations of James Martin Tomato And Red Pepper Soup
- Spice it up: Add a pinch of red chili flakes for a bit of heat.
- Vegan version: This recipe is naturally vegan if you skip the cream.
- Add carrots: For extra sweetness and texture, add a chopped carrot during the simmering stage.
- Use different herbs: Try thyme or oregano for a different herbal note.
- Make it creamy: Stir in coconut milk or cream for a richer, silkier finish.
Best Practices to Store James Martin Tomato And Red Pepper Soup
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze in portions: Freeze the soup in single-serve portions for up to 3 months.
- Reheat gently: Warm the soup over medium heat on the stovetop, stirring occasionally.
- Avoid microwaving: To maintain the smooth texture, reheat on the stovetop instead of in the microwave.
Best Practices to Reheat James Martin Tomato And Red Pepper Soup
- Stovetop method: Reheat the soup over medium heat, stirring occasionally until fully warmed through.
- Microwave reheating: If you must use a microwave, reheat in a microwave-safe bowl, stirring every minute to ensure even heating.
- Add extra stock: If the soup thickens too much during storage, add a little vegetable stock or water while reheating to reach your desired consistency.
How Can I Make James Martin Tomato And Red Pepper Soup Healthier?
- Skip the cream: Omit the cream to keep the soup light and lower in fat.
- Use low-sodium stock: Opt for low-sodium vegetable stock to reduce the salt content.
- Add more vegetables: Boost the fiber and nutrients by adding extra vegetables like carrots or zucchini.
- Reduce the oil: Use less olive oil for roasting the vegetables and sautéing the onions.
Nutrition Value (per serving):
- Calories: 160
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Sugar: 10g
- Fiber: 5g
- Protein: 3g
FAQs
Can I use canned tomatoes for James Martin Tomato and Red Pepper Soup?
Yes, canned tomatoes can be used as a substitute for fresh ones. Opt for good-quality canned tomatoes, such as whole peeled or crushed, as they offer rich flavor and make the soup preparation faster and easier.
How long can I store James Martin Tomato and Red Pepper Soup in the fridge?
This soup can be stored in the fridge for up to 3 days in an airtight container. To maintain the best flavor and texture, ensure it’s completely cooled before refrigerating and reheat gently when ready to serve.
Can I freeze James Martin Tomato and Red Pepper Soup?
Yes, this soup freezes well. Allow it to cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
What’s the best way to add extra flavor to James Martin Tomato and Red Pepper Soup?
To enhance the flavor, try adding fresh herbs like basil or thyme just before serving. You can also roast the garlic with the peppers for a deeper, richer taste, or include a dash of smoked paprika for a hint of smokiness.
Final Words
James Martin’s Tomato and Red Pepper Soup is a hearty, healthy, and vibrant dish that’s perfect for any meal.
Whether you’re serving it as a light lunch or a dinner starter, this soup offers a burst of flavor with every bite. Roasting the peppers and tomatoes intensifies their natural sweetness, making this a deeply satisfying, simple-to-make recipe. Pair it with your favorite sides and enjoy the rich, comforting taste!
More By British Baking Recipes
- Mary Berry Celeriac Soup
- Mary Berry Parsnip Soup
- Mary Berry Cauliflower Soup
- James Martin French Onion Soup
James Martin Tomato And Red Pepper Soup Recipe
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4
- Category: Soup
- Method: Roasting and simmering
- Cuisine: British
Description
James Martin’s Tomato and Red Pepper Soup is a flavorful blend of roasted red peppers, ripe tomatoes, garlic, and onions, cooked together and then pureed into a silky-smooth texture. The combination of ingredients creates a soup that is naturally sweet, slightly tangy, and deeply satisfying. It’s a healthy option, low in calories, and rich in vitamins, making it perfect for a light meal or as a starter to a larger spread.
Ingredients
- Red peppers (4 large): Roasted for a deep, sweet flavor.
- Ripe tomatoes (500g / 1 lb): Fresh or canned, adding the tangy base to the soup.
- Onion (1 large): Adds a subtle sweetness and depth to the soup.
- Garlic cloves (3): Roasted with the peppers for a mellow flavor.
- Olive oil (2 tbsp): Used for roasting the vegetables and sautéing the onions.
- Vegetable stock (750ml / 3 cups): Provides the liquid base and enhances the flavors.
- Basil leaves (a handful): Adds freshness and complements the sweetness of the peppers.
- Salt and pepper: Season the soup to taste.
- Cream (optional): For a richer, creamier finish.
Instructions
- Preheat the oven: Set your oven to 200°C (400°F).
- Prepare the vegetables for roasting: Halve the red peppers and remove the seeds. Place the peppers and unpeeled garlic cloves on a baking tray. Drizzle with olive oil and roast for 25-30 minutes until the peppers are soft and slightly charred.
- Sauté the onions: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes.
- Peel the garlic: Once roasted, peel the garlic cloves and add them to the pot with the onions.
- Add the tomatoes and peppers: Roughly chop the roasted peppers and add them, along with the tomatoes, to the pot.
- Pour in the stock: Add the vegetable stock and bring the mixture to a simmer. Let it cook for 20 minutes to allow the flavors to meld.
- Blend the soup: Using a blender or immersion blender, puree the soup until smooth. If the soup is too thick, you can add a bit more stock or water to achieve your desired consistency.
- Season and serve: Season with salt and pepper to taste. Stir in some fresh basil for added flavor. For a creamier texture, swirl in a tablespoon of cream before serving.
